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1
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1answer
105 views

Whipping double cream with amaretto

I was making a chocolate mousse style dessert and wanted to finish it with an amaretto flavoured whipped cream. I whipped some double cream not too stiff, then added a glug of amaretto and some ...
4
votes
1answer
407 views

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 ...
-1
votes
4answers
5k views

How can I make whipped cream if I can't always get cream?

I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a ...
3
votes
2answers
1k views

How do I make meringue using a whipped cream charger?

What is the method and ingredients for making small hard meringues using a whipped cream charger? How do I combine the ingredients in the charger prior to whipping? Please help - I can't find this ...
3
votes
1answer
271 views

how to tell if a whipping cream dispenser is overpressurized or underpressurized?

The question is simple - how to tell if a whipping cream dispenser is overpressurized or underpressurized without the risk of removing the head? Note: Initially I submitted two questions in another ...
4
votes
3answers
712 views

how to disarm a potentially pressurized whipping siphon?

My situation is much like spongefile's: I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized items Nothing is released when I push ...
3
votes
1answer
194 views

Funnel-like device for putting non-liquids into a whipped cream dispenser?

I use an iSi whipped cream dispenser to make things besides whipped cream, such as microwaved chocolate cake, or coffee foam to top desserts. Pouring cream or sugar into the small opening at the top ...
6
votes
4answers
10k views

Could I add butter to single cream to make whipped/double cream?

I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? ...
3
votes
2answers
611 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
1k 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
387 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 ...
8
votes
1answer
3k 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
6answers
24k 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 ...
8
votes
3answers
3k 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
2answers
151 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
187 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 ...
9
votes
5answers
73k 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?
4
votes
1answer
2k 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
2answers
1k 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 ...
8
votes
8answers
22k 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
2k 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
1k 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
6k 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
839 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
3k 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?
8
votes
1answer
2k 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
265 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
6k 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
15k 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 ...
7
votes
1answer
1k 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 ...
8
votes
5answers
7k 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
4k 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
5k 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?
12
votes
11answers
24k 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
2k 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 ...