I was cooking dinner at a family gathering when one of my cousins approached the kitchen with a cooking question.
“So I’m making whipped cream…”
I already knew where he was going. He couldn’t let it whip. Since there are some common mistakes, I went ahead and started my question.
1. What kind of cream are you trying to whip? What is written on the label?
Heavy cream is the best choice for whipping. It is easier to whip and holds its whipped form better. The title of Whipping Cream is just a little misleading. It’s slightly lower in fat but still whips. It just doesn’t hold its shape like heavy cream does. Get anything else and it probably won’t whip.
2. Has it been frozen and thawed?
Despite the many claims, tips, and tricks I’ve read, previously frozen cream won’t whip.
3. What kind of bowl do you use?
It is best to use a glass or metal bowl when whipping cream. Copper and plastic bowls can create chemical reaction issues. Are you crazy? It’s not impossible to whip cream in a plastic bowl, but it can be harder.
4. How old is the cream?
Fresh cream is easier to whip. I bought some whipped cream and it was whipped in about 30 seconds. This is amazing!
Whipping cream is really easy. Don’t let a one-time failure stop you from whipping your own cream in the future. Get out that hand mixer, or put it in a stand mixer, and go to town. If you really want to work your arms, do it with a whisk. Now this will give you some cooking chops!
Incomparable to whipped cream. It puts cans and other imitations to shame.