I'm busy making profiteroles (they're finishing off in the oven right now), and was planning to top them with a chocolate ganache and fill with whipped cream. But the cream won't get fluffy! Turns out the other half had bought a lower fat fresh cream (the one i normally buy was sold out, and he'd gone for the closest alternative). It had originally been meant for another meal that we had decided against.
So what I need now are either suggestions or alternatives.
Can I do anything to the cream to help it to the soft peak stage? It's still liquid after a fair amount of beating. I've tried hand whipping and in the little manual bowl machine mixer he usually beats cream in for me. Both those options have worked before for whipped cream.
If there's nothing to be done for the cream, I'll serve the profiteroles with ice cream (it's just for us, so no major issue there). But what can I do with the sweetened cream then? (I eventually added a bit of sugar to see if that would help it along.) My brain is tired from all the studying so I am not having any ideas.