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Suddnely, I can't whip cream.

d
Diana Nov 28, 2007 11:39 AM

Seriously, it bugs me.

The beaters are cold, the bowl is cold. The whipping cream is cold. I go at top speed and it never gets as fluffy as it should. The sugar is properly measured. Less speed on the hand mixer or stand mixer?

What am I doing wrong?

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  1. d
    dct Nov 28, 2007 11:49 AM

    When do you add the sugar? I like to add it after it has gotten billowy.

    2 Replies
    1. re: dct
      Bat Guano Nov 28, 2007 12:25 PM

      Huh. I usually add it before I start beating, and have never had a problem.

      1. re: Bat Guano
        revsharkie Nov 28, 2007 05:06 PM

        Same here. A little sugar and a little vanilla at the very beginning. But I don't use a huge amount of either.

    2. f
      FrankJBN Nov 28, 2007 11:56 AM

      Plus that break point between the various stages of whipped is pretty quick. IOW you go from soft peaks to stiff peaks to soft to "crap, gotta start again" prettyquickly

      1. MMRuth Nov 28, 2007 11:57 AM

        I think you should start at a lower speed. What happens when you use your current method?

        1 Reply
        1. re: MMRuth
          d
          Diana Nov 28, 2007 12:11 PM

          It goes sorta fluffly, but not fluffy enough. Almost as if it had gone too far. I add the sugar slowly after it starts to whip.

        2. Chris VR Nov 28, 2007 11:57 AM

          I've noticed the same. Complete shot in the dark here, but it wouldn't surprise me if it's because we now have to buy ultrapasteurized cream.

          7 Replies
          1. re: Chris VR
            MMRuth Nov 28, 2007 11:59 AM

            I do use ultrapasteurized heavy cream as well, and don't have a problem unless I overbeat it into butter.

            1. re: MMRuth
              Morganna Nov 29, 2007 04:33 AM

              All ultra pasteurization does is kill the bugs. It doesn't change anything at all about the composition of the cream, itself.

              I have this theory (well, more of an hypothesis, really) that the main reason someone might experience differences with this cream over what they might be used to from before is that before, they could never keep cream for months without it going bad, they HAD to use it up. There are very few things that can be kept for months without the flavour changing in some way or other. I suspect that most people are attributing to the ultra pasteurization process is really just "this is what old, unspoiled cream tastes like". :) Much the same way that day old bread isn't as good as fresh bread, but has its uses in the cooking realm. :)

              In any case, I have never had any problems with whipping the ultra pasteurized stuff.

              1. re: Morganna
                Chris VR Nov 29, 2007 05:20 AM

                My experience in cheesemaking is that ultra-pasteurization does change the results, and that's why it wouldn't surprise me if it affected making whipped cream as well.

                1. re: Chris VR
                  Morganna Nov 29, 2007 05:42 AM

                  Makes sense with cheese making because ultra pasteurization -does- change the microbial makeup of the cream. So little yummy beasties that used to be there, aren't, and can't contribute to the outcome of the cheese. :)

                  I wanna learn some cheese making but I keep running out of time. I have a few supplies and a starting kit. I was going to try and track down some raw or mostly raw milk from local producers on the sly to see if I could make something good. :)

                  1. re: Chris VR
                    k
                    Kelli2006 Nov 29, 2007 08:59 AM

                    I refuse to use Ultra pasteurized cream for whipping. It will never reach the same peak, as before, and the taste has a definite "cooked" undertone to it. I buy cream and other dairy products from a organic farm when I make wedding cakes, as the taste is worth the expense.

                    Chowhounds need to E-mail the dairies and tell them that we want standard pasteurized products brought back, as well as rBST-free milk.

                    1. re: Kelli2006
                      Morganna Nov 30, 2007 03:41 AM

                      I'll just say again, I've never had any problem whipping the cream up to any point I want it whipped, including accidentally going too far and getting whipped butter. :)

                  2. re: Morganna
                    n
                    Nyleve Nov 29, 2007 06:43 AM

                    I agree. I can't get anything EXCEPT ultra-pasteurized cream where I live and have never had any trouble whipping it, as long as I did everything right. It may very well be old cream that hasn't yet reached the expiry date, isn't spoiled but may be past its prime. Look for the longest expiration date when you buy cream and give it another shot.

              2. f
                FrankJBN Nov 28, 2007 12:11 PM

                I always whip cream with a whisk.

                I had said in response to your question "Waht am I doing wrong?" that you were "Using a mixer", but that answer could not get past the ever vigilant censors here.

                1. Carole Nov 28, 2007 12:16 PM

                  I use a hand mixer and always start off very slow. After it's thickened a little I gradually up the speed to around medium. When it's holding a bit of a thread I add the sugar – sort of sprinkle it in. Then just continue until whatever peak you need. And I always try to use pasturized – not ultrapasturized – whenever possible. Ultrapasturized will whip but pasturized has a creamier feel to it and tastes much better IMHO.

                  1 Reply
                  1. re: Carole
                    d
                    Diana Nov 28, 2007 12:21 PM

                    thanks!

                  2. h
                    HLing Nov 28, 2007 06:17 PM

                    I also hand whip with a whisk, using pasterized heavy cream. I have my preferred brand, but I don't think ultra or not make or break the "whipability".

                    In fact whenever I had to use ultrapasterized, it has always whipped up quite easily. It's just that the taste isn't as good, but it whips.

                    I have found that not all pasterized heavy cream are good for it though. There was one brand that's pasterized (not ultrapasterized) that always whips up to be light yellow and oily, not sweet at all. It seems to just go straight to butter.

                    Even with the brand I like, every once in a while the heavy cream just doesn't whip, but remain watery. It's just one of those things that has started happening recently. Maybe it depends on what the cow had for dinner?

                    2 Replies
                    1. re: HLing
                      Morganna Nov 29, 2007 04:35 AM

                      Oh that's a good thought, look at your cream ingredients, does it have any additives? Like guar gum?

                      1. re: HLing
                        Chris VR Nov 29, 2007 05:23 AM

                        Interesting point. Cream/milk is not a consistent product- it does vary with diet, time of year, type of cow, etc.. Some milk just won't curdle correctly, while other milk does it just fine. Again, from my experience with cheesemaking, you won't get the same results from brand to brand, or at different times of year. So it wouldn't surprise me if the same variability came into play with heavy cream and how it whips.

                      2. j
                        JSyv Nov 30, 2008 11:28 AM

                        I don't know if this is the answer, but one time I bought several cartons of whipping cream that were on sale. I froze them because I couldn't use them up fast enough. When I went to use them after thawing they wouldn't whip but the one I hadn't frozen had whipped up. So I think sometimes you get a carton that has been frozen at the store.???

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