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Questions tagged [whipped-cream]

91 questions
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Can ruined whipped cream be rescued?

If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise. Is there a similar way to rescue whipped cream that has been whipped too long?
Phira
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Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?

In the UK we have double cream which has about 42% fat and whips up beautifully so that its quite stable and can be piped on top of cupcakes and in between cake layers without being squeezed out by the cake layer. I’m now in a (hot) country that…
Hobbybaker91
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How to make whipped cream just like in a canister?

I see that people make it with a blender or a whisker, but how to reproduce the texture in canisters? Maybe with a soda maker?
Ya Y
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What are the grey-black specks that appear when whipping cream in stainless steel bowl?

When we whip cream by hand in a stainless steel bowl, with a metal whisk, small grey specks, ~0.5-1mm in size, appear in the cream. The specks are squishy and can easily be smeared out. See attached photos: Googling does not turn up much except…
jeinarsson
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Pros and Cons of cream whippers?

I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search. I own a manual cream whipper, which I rarely use, because it is exceedingly difficult to remove the cream from the canister. …
daisy_ann
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Overpressurizing a cream whipper?

This might be considered off-topic, but thought it was worth asking, as I have no idea where else to ask -- I'm trying to make something forcibly eject from a cake. I've done some testing with a can of reddi whip, and I've found that I can get…
Joe
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Do milk and butter not work in place of cream for whipping, and why?

I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the mixture will not form stiff peaks when whipped, even if it contains the same milkfat percentage as…
Jon Purdy
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Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even with all the necessary precautions. Meanwhile a…
imakhlin
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Whipping heavy cream with melted chocolate

This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to…
Matt W
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Piping whipped cream icing vs buttercream

I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tricks or pitfalls I should be aware of? I've never done whipped cream icing before, but it…
user53461
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Why is my stevia-sweetened fresh whipped cream bitter?

I just used my iSi whipped cream maker for the first time. I cleaned it thoroughly. Then, I used a half pint of unpasteurized heavy cream (just bought yesterday with expiration 6 days away), and a few squirts of liquid Stevia. It came out super…
user29192
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Does a liquid need to cool under pressure in a whipped cream charger prior to serving or just be cold?

I have an iSi whipped cream charger. The directions for recipes almost universally call for you to put your liquid in the charger, charge with nitrous, and then let chill for 1 - 12 hours (depending on the recipe). I am interested in using the…
yossarian
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Can I whip cream that is past its use by date?

I was going to make a dessert with whipped cream but events interfered and I now have a large (sealed) pot of double cream left in the fridge. My next opportunity to make the dessert will be next weekend when the cream will be about five days past…
John Rennie
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What ingredients will allow me to make a foam with a whipped cream charger?

So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in order to make a stable foam / mousse. Some common ingredients seem to be cheese, cream,…
yossarian
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Why did my tiramisù cream become grainy?

Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream layer seemed fine when I prepared it, but when I served it, it was grainy. It still tasted normal…
NadjaCS
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