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Can I still whip warmed, but re-cooled whipping cream?

maestra Jun 23, 2007 01:29 PM

I've infused cream with flavor (tea, kaffir lime, lemongrass, ginger, etc.) before for ice cream and creme brulee, but can I do this and still whip the cream later? Does the (mild) heating change the cream's ability to be whipped? I would like to infuse this particular cream with lemongrass, then whip it later and add sugar.

  1. l
    Laura D. Jun 24, 2007 07:02 AM

    Maestra, my fairly uneducated answer is yes. When I've made whipped chocolate ganache I've melted the chocolate, heated the cream to a boiling point, combined the two ingredients, and then whipped them the next day into the most fantastically creamy chocolate whipped cream mixture imaginable (think chocolate mousse consistency). I'll leave this up to someone else to comment on, but I'm not sure whether the cream was still whippable after heating due to the fact that the cream had come to a boil, or whether the boiling had nothing to do with it. I'd say give it a whirl, making sure the cream has chilled for a substantial amount of time. Again, though, I'm no expert...I just know that I have heated cream before and gotten it to whip with no problem. Good luck!

    1. chowser Jun 24, 2007 07:28 AM

      Yes--just make sure everything is cold when you do it. As Laura D says, you can make chocolate whipped cream that way. It doesn't have to be boiled.

      1. l
        laurendlewis Jun 24, 2007 09:09 AM

        That might have just changed my whole life - and my waistline - it sounds spectacular! I don't think I'll ever make 'plain ole' whipped cream again.

        4 Replies
        1. re: laurendlewis
          maestra Jun 25, 2007 06:45 PM

          Well, I went through the trouble of infusing the cream with lemongrass and cooling it, only to have it be too hot a day to actually whip the cream. Despite freezing the bowl and beaters and having the cream super-chilled (plus I was inside with the AC on!), my cream broke before it even formed soft peaks. That was after a lot of beating, mind you.

          1. re: maestra
            Laura D. Jun 26, 2007 04:28 AM

            Tough break Maestra, but I'd definitely encourage you to try again. I'm not sure how long your chilled your cream post-heating, but when I made my whipped chocolate ganache I literally chilled the mixuture for about 3 days, and I think that helped (especially when you have hot weather to contend with...I made mine in the winter). Good luck with trying this again, and good luck with your broken cream...hopefully it will be good for something!

            1. re: maestra
              isabel1956 May 16, 2009 10:21 PM

              Well I had the same experiece today myself. The recipe told me to place 2 tea bags into 1/2 cup whipping cream and simmer so I did, at least I thought I did. I then placed the cream in the refrigerator. I let it get cold but it still wouldn't whip so I stuck it in the freezer. It still wouldn't whip no matter how long I beat it. Then finally it whipped but then got curdly and the water separated.

              Maybe next time it would be best to just barely let it heat but make sure it doesn't boil.
              Also you might want to make sure you use Heavy instead of whipping cream. That's another thing I did not do

              1. re: isabel1956
                alwayscooking May 17, 2009 01:06 PM

                Your cream broke - it could have been from a number of reasons:

                - the bowl and beaters were warm, did you chill them?
                - the heated cream did not get enough time to age in the refrigerator (the fat forms crystals that help break the protein bonds that allow the fat to reform around air)
                - although heated cream takes a bit longer to form foam, the cream was overwhipped - did it taste like butter?

                The use of heavy versus whipping cream is a matter of application and taste. The heavier will whip faster and form a stiffer, less voluminous foam.

                Hints to improve whipping: a small amount of acid (ie lemon juice - 1t per cup) will reduce the time to whip since it also strips the proteins; hand whipping incorporates more air; a charger is the easiest and produces the best foam.

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