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Suddnely, I can't whip cream.

  • d

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

    2 Replies
    1. re: dct

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

      1. re: Bat Guano

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

    2. The original comment has been removed
      1. 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. I think you should start at a lower speed. What happens when you use your current method?

          1 Reply
          1. re: MMRuth

            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. 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

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

              1. re: MMRuth

                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

                  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

                    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

                      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

                        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

                      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.