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Questions tagged [whipped-cream]

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20 votes
2 answers
44k 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 ...
jontyc's user avatar
  • 4,116
17 votes
4 answers
17k 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?
raven's user avatar
  • 2,253
16 votes
2 answers
19k views

Can I re-whip whipped cream?

I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding more cream?
Michael Hoffman's user avatar
16 votes
2 answers
46k 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 ...
yossarian's user avatar
  • 19k
13 votes
12 answers
41k 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?
SarahVV's user avatar
  • 1,215
13 votes
5 answers
22k 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. ...
Michael Natkin's user avatar
13 votes
11 answers
106k 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 ...
Synetech's user avatar
  • 513
12 votes
9 answers
30k views

My whipped cream can has run out of nitrous. I want what's inside anyway. What's the least destructive method of doing so?

I have a circular saw meant for cutting metal, I have pliers, I even have a can opener, but I'm not certain others encountering this problem and looking it up on DDG/Google may have these. So, what's ...
JohnnyApplesauce's user avatar
12 votes
4 answers
4k views

Ways/techniques to make things "fluffy/foamy" like whipped cream?

In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
confused's user avatar
  • 223
12 votes
12 answers
126k 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 ...
Essential's user avatar
  • 223
10 votes
1 answer
13k 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?
KatieK's user avatar
  • 7,940
9 votes
1 answer
3k 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?
Phira's user avatar
  • 213
9 votes
5 answers
4k 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 ...
Stefano Borini's user avatar
9 votes
1 answer
2k views

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 ...
Hobbybaker91's user avatar
9 votes
4 answers
72k 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? ...
Marche101's user avatar
  • 215
9 votes
3 answers
235k 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?
Trevor Boyd Smith's user avatar
9 votes
1 answer
22k 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 ...
Frank Pierce's user avatar
  • 1,021
8 votes
4 answers
5k views

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's user avatar
  • 97
8 votes
6 answers
31k 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 ...
jeinarsson's user avatar
8 votes
3 answers
9k 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 ...
daisy_ann's user avatar
  • 534
8 votes
3 answers
4k views

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 ...
Jon Purdy's user avatar
  • 205
7 votes
3 answers
15k views

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 ...
Matt W's user avatar
  • 1,099
7 votes
1 answer
8k 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 ...
Joe's user avatar
  • 81k
7 votes
2 answers
1k views

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 ...
imakhlin's user avatar
  • 171
6 votes
2 answers
5k views

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 ...
John Rennie's user avatar
6 votes
5 answers
3k 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 ...
user29192's user avatar
6 votes
2 answers
1k 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'...
user53461's user avatar
6 votes
2 answers
11k 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. ...
yossarian's user avatar
  • 19k
6 votes
1 answer
2k 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 ...
yossarian's user avatar
  • 19k
5 votes
2 answers
3k views

What are some ways to make whipping cream if I don't have any cream

I have milk evaporated milk, sugar, baking powder, baking soda, cornstarch, condensed milk, lemon juice and some others but I need help
Chasity Zmolik's user avatar
5 votes
2 answers
814 views

Why won't my whipped cream (with extras) stiffen up?

I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ...
Hrolfr's user avatar
  • 63
5 votes
3 answers
10k 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 ...
arturomp's user avatar
  • 673
5 votes
1 answer
285 views

When whipping cream, what is “custard-like consistency”?

I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step. ...
Jerry Stratton's user avatar
5 votes
4 answers
14k 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 ...
NadjaCS's user avatar
  • 3,006
4 votes
3 answers
6k 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 ...
amphibient's user avatar
  • 2,921
4 votes
2 answers
46k 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 ...
muad-dweeb's user avatar
4 votes
4 answers
3k 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 ...
John S's user avatar
  • 185
4 votes
4 answers
20k views

Dalgona / whipped coffee without sugar?

Dalgona coffee / whipped coffee is a hit recently, which is made from instant coffee powder, hot water and sugar. I was wondering if there are any possibilities that we could have similar results if ...
Ryan's user avatar
  • 435
4 votes
2 answers
22k 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 ...
briantist's user avatar
  • 453
4 votes
2 answers
2k 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 ...
ChefRobaire's user avatar
4 votes
1 answer
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?
Nick Hawes's user avatar
4 votes
1 answer
3k 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 ...
Spruce Traold's user avatar
3 votes
3 answers
3k views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly aerated. Maybe the consistency to stay ...
Suhany's user avatar
  • 687
3 votes
4 answers
16k 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 ...
Richard's user avatar
  • 31
3 votes
2 answers
2k 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.
Bob's user avatar
  • 41
3 votes
3 answers
38k 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?
jim's user avatar
  • 31
3 votes
2 answers
14k 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 ...
That One Actor's user avatar
3 votes
3 answers
9k 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?
Mary Niven's user avatar
3 votes
1 answer
504 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 ...
urlass's user avatar
  • 61
3 votes
1 answer
194 views

How to avoid airy, thin whipped cream

I've always made my whipped cream with a 'stick hand blender, which creates the most amazing thick rich whipped cream! I never liked the airy, oily w/c from Starbucks but I wanted to get a dispenser ...
Victoria's user avatar