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whipping cream: cold or room temp?

purplepolenta Jan 8, 2014 03:09 PM

I've always heard that cream should be whipped cold, straight from the fridge using a chilled bowl and whisk. I was watching Gordon Ramsay's Ultimate Cookery Course (Season 1, episode 11) and he says room temperature cream whips faster. He suggests letting the cream come to room temp 30 minutes before you begin whipping. Why do I feel this is going against everything I've ever learned?

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  1. Becca Porter Jan 8, 2014 03:21 PM

    Your sure he didn't say egg whites? No clue. Try it and report back.

    1. j
      JoeBabbitt Jan 8, 2014 06:23 PM

      For whipped cream - everythincg hilled. For egg whites - everything room temp.

      1. p
        purplepolenta Jan 8, 2014 06:34 PM

        okay, yep definitely talking about whipped cream made with CREAM.

        1 Reply
        1. re: purplepolenta
          sunshine842 Jan 8, 2014 06:39 PM

          then it needs to be as cold as possible.

        2. f
          fourunder Jan 8, 2014 07:24 PM

          I've always whipped cream right out of the fridge in a cold bowl inside another bowl containing ice and water to keep it cold and allow it to spin.

          With that said, it's only cream. You are watching a guy who recommends something, so give it a try....take note of the results and you will have your best answer.

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