The whipped-cream tag has no wiki summary.
3
votes
2answers
111 views
Adjusting whipped cream to hold its shape longer?
How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings ...
0
votes
1answer
280 views
How can I make fat-free whipped “cream” with a whipped cream dispenser?
Does anyone have ideas to make fat-free or low-fat whipped "cream" in a whipped cream dispenser (I have an iSi one)?
2
votes
1answer
157 views
What is the best recipe for Chocolate Mousse: with butter or cream? [duplicate]
All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the difference if it exists.
I'm from Venezuela; what other ...
7
votes
1answer
249 views
Are N2O and CO2 chargers interchangeable for culinary purposes?
Cream whippers seem to use N2O chargers.
Soda siphons seem to use CO2 chargers.
But both chargers appear to be physically identical. The MyPressi espresso device, which uses chargers to force water ...
6
votes
3answers
3k views
How can I thicken whipping cream?
I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...
7
votes
3answers
415 views
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 ...
2
votes
1answer
70 views
Off flavor whipped cream from an ISI charger
Several times over the last year the whipped cream produced by the ISI whipped cream maker had an very off flavor. Almost metallic. All of the parts were cleaned with the same results.
1
vote
1answer
107 views
Tiramisu mixture not firm
I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead of wine and soft cheese instead of ...
7
votes
3answers
14k views
Can you make whipped cream with half and half?
Can you make whipped cream with half and half?
If you can, what, if anything, do you have to do differently?
3
votes
1answer
820 views
How long will double cream stay whipped?
I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
1
vote
1answer
331 views
Nitrous oxide gas leak when charging ISI whipping cream dispenser
When I charge my relatively new ISI cream dispenser, the N2O gas leaks around the top and body seam, resulting in failed whipped cream. I've tried everything to tighten the seam, including adjusting ...
6
votes
5answers
7k views
Whipping-cream will not stay hard or keep its peaks and gets runny
My mother is confounded by whipping-cream. Some 20 years ago she started making cream-puffs which quickly became her pastry calling card. They always came out great and were always a hit. Some 15 ...
2
votes
3answers
896 views
Why am I getting runny whipped cream from my iSi canister?
Lately when I try to use my iSi the whipped cream just comes out very runny.
Does anyone know why this happens and what I can do about it?
2
votes
1answer
648 views
Is it possible my cream was too cold prior to whipping?
I've whipped cream before. I recently bought whipping cream (a brand I'm not familiar with) and placed in the fridge prior to whipping. When I took it out of the box, it was a somewhat solid ...
2
votes
1answer
2k views
Differences between heavy and light whipping cream?
What is the difference between light and heavy whipping cream, and for what purposes would one want to use one over the other? What effects does the difference have on flavor, texture, etc.?
4
votes
1answer
658 views
How fast can one whip cream?
Let's say I whip a bowl of cream manually at a slow paced ~3-4 beats per second. The cream would be ready whipped after say 10-15 minutes.
Then I whip an identical bowl of cream at a faster pace of ...
7
votes
1answer
1k views
Why does chilled equipment help when whipping cream?
Why a does chilled mixer bowl help when making whipped cream? Does it have any effect on how long the cream stays whipped?
7
votes
1answer
790 views
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?
6
votes
1answer
195 views
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 ...
5
votes
2answers
3k views
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. ...
7
votes
3answers
7k views
How does a whipped cream charger work?
I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually ...
6
votes
1answer
615 views
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 ...
6
votes
3answers
3k views
Why does whip cream dispenser sometimes produce “ragged” cream?
Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. ...
6
votes
1answer
2k views
What is the maximum temperature at which cream will still whip successfully?
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
16
votes
3answers
3k views
Why is a copper bowl recommended for whipping cream and egg whites?
They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
10
votes
10answers
12k views
Whipped cream without a mixer?
Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
8
votes
4answers
1k views
How is long-lasting whipped cream made?
Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a ...
