My point is that the 'Whipping Cream' could also cause problems? Make sure your #1 ingredient is CREAM! ps. I will start reading labels more closely. When I got home, I looked at THAT Roberts' ingredient list.'Cream, mono-something, carageenan.' Yuk? I usually dont buy plain label, but I'm glad I did. ' So, milk is the main ingredient? I looked at the ingredient list of the plain label heavy ultra pasteurized one right next to it.'Grade A Cream' Period. It has the consistency of softened cream cheese and tastes similar to a quality unsalted butter. This thickened cream is skimmed off the top and is served with scones, at afternoon teas, and on summer berries. I then was at a different store and decided to get a bit more (I use it in my mashed potatoes : ) and the dairy section ONLY had Roberts 'Fresh Whipping Cream'. The milk or cream is heated in a shallow pan for many hours until the cream rises to the surface and thickens or clots (hence the name). Thanks so much for this latest tip! One other note: I bought a container of Roberts Ultra Pasteurized Heavy Whipping Cream at Target. I have always used granulated sugar (Betty Crocker's recipe) I am almost certain now that the granular sugar could cause a separation of the dairy elements & give me a runny result? Cold sugar isnt going to 'melt' like powdered will. I still have occasional failures, though.

I learned that cold is the key to success.and keeping it cold! It will melt like ice cream if kept out of the fridge too long. I spent many years of 'whipped cream' failure and always thought it was a result of the various brands I bought.

Yes, I will also stress the importance of ice cold, metal bowls and whipping tools.

British whipped cream recipe