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Feb 10, 2004 12:29 AM

can I add something to my whipping cream to make it whip?

  • f

It's pasteurized but not ultra, and it's a pure, very thick, creamy-tasting cream. And it just won't whip. It might be the heat here, or maybe it's not got an essential added ingredient that most "whipping cream" has? I freeze the bowl and the beaters. Don't need it to hold shape but it would be nice if it at least blobbed a bit onto a slice of cake instead of just pouring off the sides. Anything I can add that won't taste weird?

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  1. Hi,

    To combat your environment, did you chill the beaters and the bowl?

    The function of whipping cream is to add air. Is it possible you are using a hand mixer and submerging the beaters into the cream? They should be up enough to pull the air into the cream.

    I have read but never attempted, that even skim milk can be whipped. Though I just don't see the point of that!

    I regularly whip cream adding to one cup heavy cream (35%), 1/4 sugar and 1/2 teaspoon vanilla --- no other additions.

    Ultra pasteurized takes longer to whip than pasteurized, but eventually it whips up.

    I've run out of ideas, I hope someone can puzzle this out for you.


    7 Replies
    1. re: Cathy2

      cream of tatar makes it set up faster

      1. re: fabian3dg

        Cream of tartar helps to stabilize meringue not whipped cream.

        1. re: kmcarr

          Actually it works on whip cream and I always use it, once you put it in the whipped cream whips up immediately!

          Cool the bowl in the freezer, and the whipping cream (make sure not to let it freeze)

          I start whipping the cream in the cool bowl and then towards the end add the sugar and vanilla, and a dash of citric acid.

          1. re: BamiaWruz

            I really question if it does work with whipped cream. Cream of tartar works in meringue by chemically altering the proteins in the egg whites, enhancing their ability to maintain a stable foam. It's mechanism in meringue is well understood. Whipped cream is a foam made of a fat & water emulsion, chemically very different from the protein foam of a meringue. I would need to see a double blind test of whipped cream with and without cream of tartar and a reasonable explanation of the chemistry before I put cream of tartar in my whipped cream.

            1. re: kmcarr

              Curdling? My mother taught me to put the creme of tartar in and that's always what I thought happens.

              I will say that the second it goes in the whipped cream siezes up, it's kind of a shortcut for me, I've always made it this way and it's always been great. Without it I'd have to keep whipping for few more minutes.

          2. re: kmcarr

            You can most definitely add cream of tar tar to whipping cream, it's NOT just for egg whites.
            It can also be used to make whites, whiter like mashed cauliflower or mashed potatoes.

            1. re: TokyoGirl Chef

              Gelatin will help to stabilize whipped cream, it will hold up for several days, but I don't know that it helps to whip it. Can't imagine what that problem is, if everything's cold.

      2. Are you positive that it's heavy and not light cream or half-and-half? There's nothing added to "whipping" cream--it's just another name for heavy cream. How long did you try whipping it? It does take a while, esp. if you're doing it by hand with a whisk--obviously, a hand-held mixer will speed the process. Good luck, and if nothing happens, just enjoy it runny....

        6 Replies
        1. re: dixieday

          Well, whipping cream does tend to be only 30-36% butterfat, while heavy cream tends to be +36%.

          1. re: Karl S.

            My understanding is that Karl is correct regarding the butterfat content and also that whipping cream has some additives (stablizers) to promote whipping. The additives must be cheaper than butterfat, I guess.

            1. re: FlyFish


              I was at Costco over the weekend, where I bought a half gallon of "Gourmet Heavy Whipping Cream - Ultra Pasteurized," which is the tougher stuff to get to whip.

              I was a bit surprised about the comment there were stabilizers in whipping cream, so I pulled the carton out of the recycling bin to find you were right, at least with this vendor.

              Ingredients: Heavy cream, skim milk, contains less than 1% each of the following ingrediants: Mono and diglycerides, polysorbate 80 and carrageenan. Oh and it is good until March 23rd.

              My other vendor for cream is Land O'Lakes pasteurized, which I recall the label simply stating cream.

              Half and half is around 18% fat.

              Creme fraiche is whippable from all the recipes I've read, though I have never used it that way.

              I really am wondering why this whipping cream cannot whip.


              1. re: Cathy2

                use a dash of powdered sugar. the cornstarch helps.

                1. re: Cathy2

                  I'm curious what you did with 1/2 gallon of whipping cream between the weekend and the recyle bin already. Can I come to your house?

                  1. re: Cathy2

                    I know this is a really old post but it should be noted that in the US, any Half & Half you're likely to buy in a Supermarket will only be about 10.5% fat, because that's the legal minimum and very few if any dairies will exceed that. This is true in most parts of the country. Anything that reaches the 18% level will most likely be sold as light cream.

            2. IS your equipment clean? Any oils on beaters or bowls can permanently stop it from whipping and you have to start over again with all new and clean equipment and cream.

              2 Replies
              1. re: The Rogue

                Tilt. I know that's true when you're tryng to beat egg whites, but seems counterintuitive in the case of cream. What would make the fat in any oil on the beaters different from the copious quantities of fat in the cream?

              2. I've had one batch of the Ronnybrook heavy cream(also not ultra pasterized) that just wouldn't whip. Just that one time. All the other times the heave cream whips (by hand) really fast and beautifully. I vaguely remember that the cream in that particular bottle seemed to have separated, and I didn't shake it before whipping. Maybe that's a factor?

                1. You can just add some butter to increase the butterfat content. I learned this from a friend who is a great cook and a dairy science major. She is full of information.

                  1 Reply
                  1. re: Pat Darnell


                    I would experiment on this a little bit.

                    Back in the mid 1970's a friend sent me a device for "making your own whipped cream." YOu heated the milk and butter together until melted, poured the mixture into top of a two part container. The top had a little pump which pressed the heated milk-butter mixture through an emulsifying nozzle forcing an incorporation of the butter into the milk to make a cream-ish mixture. Then it needed chilling before it could be whipped.

                    If you like the taste of cooked cream, then this may work. I expect melted butter in cold cream will immediately lump.

                    I want your idea to work for Foodfirst who lives in a tropical zone. Could you inquire with your food scientist friend again?