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1
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3answers
257 views

How can I recreate canned whipped cream from scratch?

I tried by using two quarts of heavy cream, two cups of sugar and a spoon of honey and mixed it all together but I feel like it's missing something to the flavor. I'm trying to create something ...
2
votes
4answers
369 views

How long should I keep something in the freezer to chill it?

I once placed a can of beer in the freezer for an hour. It did not freeze, and it was great. However, now I need to cool some whipped cream (un-whipped), and the packet says I need to keep it in the ...
4
votes
1answer
119 views

Can I use a pint/ 500ml whipped cream canister for small volumes?

When using a small volume of contents, is it better to fill a larger (pint/ 500ml sized) whipped cream dispenser only partially or to fill a smaller (half or quarter pint/ 125ml or 250ml) whipped ...
1
vote
1answer
319 views

At what pressure is whipped cream stored in a can?

Whipped cream is often sold in pressurized cans. At what pressure is the cream stored in such a can when it is new? Thank you!
1
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1answer
1k views

Can sour cream be whipped?

Will whipping sour cream result in something with a texture similar to whipped cream? How about a mix of whipping cream and sweet cream? I want a pie topping with a sour taste.
2
votes
1answer
2k views

Why is my whipped cream dispenser stuck?

I recently purchased a whipped cream dispenser (specifically, this one), but it's been giving me some trouble and I don't know if it's just this one or they're all like this. What I do: put in the ...
2
votes
1answer
587 views

Why does whipped Cream sometimes sink in warm beverages?

I am a former barista who has encountered this phenomena many times, but could never consistently re-produce the effect.
1
vote
1answer
752 views

Substitute for eggs in Macarons (No Legumes)

My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, however, is that often times I just make them ...
3
votes
1answer
467 views

Why does whipped cream use nitrous oxide instead of nitrogen gas?

It seems that nitrous oxide (N2O) is frequently used to create whipped cream. But why can't just regular nitrogen gas (N2) be used instead?
1
vote
2answers
949 views

Whipping cream that has been frozen won't whip

I have whipping cream that has been frozen; it is now separated and won't whip. Is there anything I can do to make it whip?
2
votes
1answer
149 views

whipped cream icing beforehand vs right before serving

I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with pecans and chocolate flakes and dulce de ...
2
votes
0answers
553 views

N2O canister getting stuck in whipping siphon?

this is the first time I tried to make homemade whipped cream, so I bought a new whipped cream siphon and some N2O cartridges, and the first time I tried to use it, all worked well and I made a bit of ...
3
votes
1answer
336 views

How to make softer frozen whipped cream?

I recently found out that a few decades ago frozen whipped cream was a thing and my mom liked it. It was similar to normal whipped cream only a bit harder frozen (but still softer than ice cream) and ...
1
vote
1answer
4k views

Why does coconut milk separate when it is placed in the fridge?

I have noticed that for many coconut whipped cream recipes, you are supposed to put the can in the fridge overnight to separate the fat and the liquid. Can anyone explain the food science behind why ...
0
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0answers
214 views

How to garnish coffee with cream

I have some liquid cream - it's a dairy product with a high fat percentage but thin enough to flow, you can make it into whipped cream by beating it (explaining due to different cultures and languages)...
6
votes
2answers
627 views

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'...
2
votes
1answer
154 views

When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?

I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butter) but then let it whip a little longer....
1
vote
3answers
1k views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original version to make passion fruit mousse. Every time I do it , consistency is too runny and slightly aerated. Maybe the consistency to stay ...
3
votes
2answers
7k views

Whipped Cream out of Egg Whites

All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him feel jittery). As I was Whipping Egg ...
3
votes
0answers
2k views

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 ...
1
vote
0answers
323 views

When I pull the trigger on my cream whipper, it won't stop, even when released

I have an isi gourmet whip, 1/2 liter. I prepare a standard preparation of whipped cream, meaning cream, some sugar, and a bit of vanilla extract, pressurize the canister, shake, and then when I go to ...
1
vote
1answer
746 views

How long can I store whipped cream for?

Can you store whipped cream. If so, how and for how long? If you can't, is that why commercial kitchens use a "dispenser'. is it as good coming from a dispenser?
3
votes
2answers
10k views

how to whip UHT cream?

Today I was making a cake for which I needed whipped cream. The local store did not have fresh cream so I bought UHT cream, I am not sure that's the correct term in English, you basically treat it ...
3
votes
1answer
1k views

Can one get quality whipped cream by putting only 250 ml (1 cup) whipping cream into a half litre (1 pint) NO2 whipper?

I just bought a 500 ml whipper (Mosa), which is designed to take up to 500 ml whipping cream and a single NO2 cartridge. I'm not sure I want that much whipped cream available to my family at all times;...
1
vote
1answer
3k views

Butter cream icing substitutions for covering the cake with fondant

Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives that could be used in this case. I have ...
4
votes
3answers
3k views

Caulk gun-like dispenser for whipped cream

What are some good solutions for dispensing whipped cream into swirls in a consistent fasion, maybe a specific shape etc.? I was envisioning something just like a caulk gun where you fill the ...
3
votes
2answers
26k views

What is the difference between whipped cream and whipping cream?

I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would like to understand why they are ...
2
votes
1answer
103 views

Whipped cream running permanently from siphon

I have a Kayser siphon of whipped cream. I filled it with whipped cream (not fully though), added some sugar and swung it. It works perfectly, only today it wouldn't stop. But once Ive used, it won't ...
4
votes
2answers
14k views

What flavors complement pistachio (pudding specifically)? [closed]

My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually ...
5
votes
4answers
2k views

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 ...
1
vote
2answers
650 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 ...
8
votes
3answers
9k 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 ...
0
votes
6answers
9k 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
4answers
8k 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
575 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 ...
5
votes
3answers
4k 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
389 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
31k 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? ...
4
votes
4answers
2k 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
2answers
3k 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
1k 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 ...
15
votes
2answers
25k 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 ...
12
votes
12answers
99k 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
7k 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
680 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
2answers
427 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
3answers
177k 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
5k 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
6k 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 ...
11
votes
11answers
78k 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 ...