Rules for Whipping Cream

If cream is beaten until it is warmer than 45 degrees (F), it will turn to butter. Should cream start to turn buttery, whip in two or 3 more tablespoonfuls of cold milk. If you wish the cream to keep stiff for a day or two, add one teaspoon gelatine soaked in one tablespoon cold water. Dissolve the gelatin over hot water; allow to cool to the consistency of egg whites before adding to the cream and whipping. Use medium speed when whipping cream with an electric beater. Cream, when whipped, almost doubles in bulk.