34
votes
Accepted
Ways/techniques to make things "fluffy/foamy" like whipped cream?
There is no single, universal technique for making random food "fluffy". And you may have to live with significant changes in the recipe and in the final results if you try it.
Classically, ...
- 136k
34
votes
Accepted
My whipped cream can has run out of nitrous. I want what's inside anyway. What's the least destructive method of doing so?
Circular saw will fill it with metal filings - not great for the mouthfeel, I'd think.
Pliers aren't sharp enough to puncture.
Can opener will have no lip to grab.
Your first issue will be the ...
- 29.7k
24
votes
Can I re-whip whipped cream?
If you try to re-whip the cream now, it'll likely turn into butter, not whipped cream. The initial whipping process has already caused the fat in the cream to coalesce; further whipping now will ...
- 26.9k
22
votes
How to make whipped cream just like in a canister?
Whipped cream can be made by mechanically whisking it, such as with a hand whisk, electric beaters or a stand mixer, or it can be made, as in canned whipped creams, by dissolving nitrous oxide in it ...
- 2,456
19
votes
My whipped cream can has run out of nitrous. I want what's inside anyway. What's the least destructive method of doing so?
This may be the solution you’re looking for
Make sure the pressure has all been released
Lay canister on the counter with a towel underneath (or something to help keep it from sliding around). Or, ...
- 5,468
16
votes
My whipped cream can has run out of nitrous. I want what's inside anyway. What's the least destructive method of doing so?
Because your goals are not entirely clear, I'll assume that you are approaching this from an angle of waste reduction. Likely, you have run out of N2O on several occasions and you want to use it all ...
- 1,047
15
votes
Ways/techniques to make things "fluffy/foamy" like whipped cream?
You can explore "culinary foams" or "espumas". There are plenty of resources on this site and the internet. These can be made from many flavor bases, with the addition of ...
- 73.8k
15
votes
How to make whipped cream just like in a canister?
TL;DR
Unless you are prepared to copy the process of gassing up the cream like the canister does, you don't. Simply because what comes out of those canisters is not whipped cream!
Background
Cream is ...
14
votes
Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?
It depends on what the "thick cream" actually is.
If the cream was made by taking milk (plain or cultured) and then mechanically churning it to a specific consistency - basically making ...
- 136k
11
votes
Accepted
Whipping heavy cream with melted chocolate
If you are trying to make chocolate frosting using whipped cream, you need to:
Whip the cream first.
Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut ...
- 721
11
votes
My whipped cream can has run out of nitrous. I want what's inside anyway. What's the least destructive method of doing so?
Place in the fridge with something holding the top down. Leave for 15 minutes. As it cools, it will suck in air. Remove from fridge and wait until it warms up. A small quantity will be released. ...
- 111
11
votes
Accepted
Why won't my whipped cream (with extras) stiffen up?
The minimum fat needed so cream will whip is 30%. Most brands sell whipping cream at 30%, a few at 33%. This means you cannot whip cream with any add-ins, except for hygroscopic powders (sugar) or a ...
- 136k
9
votes
Whipping heavy cream with melted chocolate
It's difficult to say what exactly happened to your cream so it got lumpy, but it's quite possible that it's overbeaten.
When making chocolate whipped cream you should make sure to chill the mixture ...
- 1,096
9
votes
How to make whipped cream just like in a canister?
If you want absolutely the same texture as in the canisters, you have to use a siphon with N2O chargers. Depending on the brand you are used to, you might also need to add sugar and/or vanilla extract ...
- 136k
8
votes
Accepted
Do milk and butter not work in place of cream for whipping, and why?
Heavy whipping cream is homogenized as @myklbykl mentions. That means the fat molecules are pretty evenly dispersed throughout the liquid parts, giving you a smooth mixture instead of one that ...
- 5,204
8
votes
Can I whip cream that is past its use by date?
It depends on how the cream was treated. If it has buttered up, or is just on the cusp of either buttering or turning sour, you can no longer whip it, it will coalesce and curdle instead of creating a ...
- 136k
6
votes
Accepted
Why does coconut milk separate when it is placed in the fridge?
Coconut milk is made of different components, like water, fat, minerals and protein. All those components have a different mass and when let sit in the fridge for some time, the components with higher ...
- 106
6
votes
How can I recreate canned whipped cream from scratch?
Sigh, I was trying to avoid answering this, but feel compelled to provide some information after all your revisions. I'm answering only this part of the question:
Can someone explain what these ...
- 61.4k
6
votes
Can I re-whip whipped cream?
Sneftel answered the question you asked, but to answer a corollary question: you can prevent this from happening by using a stabilizer (also called a cream stiffener). One you can get is by Dr. ...
- 201
5
votes
Whipping cream that has been frozen won't whip
Sorry, no.
Whipping cream that has been frozen is perfectly fine to use in many dishes, but it won't whip.
As far as I know, this is irreversible, so no, you can't make the cream "whipable". If you ...
- 58.6k
5
votes
Accepted
Whipped Cream out of Egg Whites
Carrageenan is a natural thickening agent. It helps the cream beat more easily and stay fluffy. I have seen brands that don't have it but I agree with Marti that you might have to try a health food ...
- 47.5k
5
votes
How to make a passion fruit mousse without gelatin?
There are two things you can do to make the mousse stiffer:
Reduce the water from the fruit. So use some kind of concentrate instead of the pure fruit. For example, you could cook down a syrup or ...
- 136k
5
votes
Can you make whipped cream with a SodaStream?
No, because the bottle would explode off the Soda Stream, spraying cream and foam all over your kitchen.
Per the Soda Stream FAQ:
No. Only water should be carbonated in the SodaStream Sparkling ...
- 61.4k
5
votes
Do milk and butter not work in place of cream for whipping, and why?
No. You'd have to be able to fully homogenize the butter and milk back together first, which you're not going to be able to do. You can melt butter and add it to milk to make heavy cream for some ...
- 4,694
5
votes
Ways/techniques to make things "fluffy/foamy" like whipped cream?
If you're looking for a sugar-based dip, a way to make it fluffy is to first, boil the sugar to just under the soft ball stage. When combined with waterlogged gelatin(2-1 water,gelatin),and whipped, ...
- 51
5
votes
My whipped cream can has run out of nitrous. I want what's inside anyway. What's the least destructive method of doing so?
Ensure your are alone because the following would not be considered good manners.
Just like some baby bottles, suck cream from can, can above mouth. Move valve to side to open. After some cream comes ...
- 67
5
votes
Accepted
When whipping cream, what is “custard-like consistency”?
The answer appears in another Borden cook book, the ca. 1942 This is My Book of Magic Recipes on page 3 under “Hints for making Ice Cream in your Automatic Refrigerator”:
Whip heavy cream to a foamy, ...
- 1,227
4
votes
Adjusting whipped cream to hold its shape longer?
Plain whipped cream is somewhat problematic as an icing. It doesn't hold shapes well, and it begins to deflate and weep after just a few hours, even in the refrigerator.
There are a number of ways to ...
- 4,436
4
votes
Piping whipped cream icing vs buttercream
You could try adding a piping gel, such as the one found here, which contains no eggs or dairy.
Alternatively, the colder you keep the whipped cream icing, the better it will hold its shape. You ...
- 2,838
4
votes
When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?
From the article you linked to, on making butter:
... what you're ultimately doing is smashing those little globules of fat into each other, damaging their walls and causing the hydrophobic (water-...
- 58.2k
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