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Whipping Failer

post #1 of 5
6/27/09 at 4:53pm
Thread Starter 
The recipie that I was following asked that I whip 1 large can of evaporated milk (chilled) with 8 oz. cream cheese, ( softened) until it peaks. It never peaked. What happened? Thanks, Mary
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post #2 of 5
6/28/09 at 12:41pm
Was the evap milk really well chilled. Makes a huge difference.


Also i've whipped cream cheese with various other ingredients and thought OMG its gone runny. Then carried on the whipping process past the dissappointment stage and its come together just right...Eventually. Worth a try
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post #3 of 5
6/28/09 at 3:11pm
Thread Starter 

Thanks for the reply

Thanks for your reply. The evaporated milk wasn't chilled very much. When I noticed that I had forgotten to chill, it I put it in the freezer for a half hour. I thought that would do. Thanks again. I will following the directions the next time.
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post #4 of 5
6/30/09 at 5:01pm
Hello,
It may be your method and the length of time to whip the ingredients. I would first whip the cream cheese until it creams at a low to medium speed. Then I would gradually add the condensed milk slowly at the same speed or slower until mixed. When mixed I would run the mixer at a high speed. It may take up to 10 minutes to get enough air into the mixture to peak.
Hope that works for you.
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post #5 of 5
7/1/09 at 2:32pm
Thread Starter 

Thanks for the suggestions.

Thank you very much. I will try the recipe again with your instructions.
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