My recipe called for whipped cream beaten to the 'soft peak' stage. Two hours before it was to be folded into the beginnings of a Bavarian Cream (creme anglaise), the heavy whipping cream was poured into the copper bowl along with some freshly ground nutmeg to infuse for a couple of hours. Two hours later, whipping the cream produced soft peaks in less than a minute and there was some thickening quality given to the cream that I never noticed before. Before, the cream was beaten the moment it was added to the copper bowl but not this time. Allowing the cream to set in the copper bowl for a couple of hours to react with the copper, there was some sort of chemistry that occurred that 'thickens' it. Somewhere around this forum there was a thread where a poster mentioned that the use of a copper mixing bowl was "...narcissistic...". I don't believe so given the chemistry that I observed today.