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Why does my home-made whipped cream for salted caramel pie taste horrible?

Hey guys new here. I am following the recipe for a "salted caramel pie" that was in the food and wine nov 2011 magazine. It looked really good so I thought I'd give it a try. Basically at the very end they have you whip cream, 2 cups, with 2 tablespoons confectioners sugar. Can I say EWWWWW!!!
I dont know what happened.
I am using 2 cups of Organic Pastures raw cream that I have boiled for maybe 5 minutes. So you don't start screaming at me, basically I am really passionate about certified humane animal products, the only thing I care about is how the animal is treated, I actually don't mind raw dairy but prefer the taste of it cooked.
So to continue, after cooking the cream I stuck it in fridge overnight, whipped it with the 2tablespoons sugar and couldn't even lick the spoon. I gagged. It tastes like something I can't put my finger on; not good at all. So then I figured oh well all I have to do is add more sugar so I added more confectioners sugar and kept whipping and it just kept turning more disgusting and more disgusting..

Is there something wrong here? I would like to make whipped cream that tastes like the whipped cream that comes in those aerosol cans, you know the typical whipped cream flavor?? I definitely like things sweet. Can someone help me out here?
I am looking for the best sweetest similar to aerosol cans whipped cream recipe.. Can you help me out? It would be greatly appreciated, thank you and have a good day :)

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  1. What also confuses me is I have looked at almost every whipped cream recipe there is, they all use very small amounts of sugar, (no more than 2 tablespoons to a pint of cream, maybe 3) and everyone says oh how good it is. What is going on here? Am i mad?

    1 Reply
    1. re: certifiedhumane

      I really don't think you can confuse something being too sweet with "disgusting and more disgusting."

    2. I usually add a dash of vanilla to my whipped cream along w/the powdered sugar
      .

      1. Needs more sugar and vanilla.

        1. Aerosol whipped cream does not have sugar added. It's just cream.

          Maybe the raw cream was bad. Taste the cream before whipping- is that flavor 'right'?

          3 Replies
          1. re: Cathy

            Every aerosol whipped cream I've ever seen has sugar or corn syrup added, as well as other flavorings. What brands have you used that don't have sugar or artificial sweeteners)?

            When the local Borders Books closed up shop and was selling everything off cheap, I bought one of the whipped cream cannisters from their coffee bar along with a case of nitrous cartridges so I could make my own without sugar.

            1. re: The Professor

              I've got a couple of those. My favorite addition is chai tea mix. chai whipped cream.....mmmmm.

              1. re: Leepa

                Now that's brilliant. Definitely gonna try that one! :-)

          2. Don't boil the cream. Use it raw.

            1. 2 things. Boiling it for so long would have made it taste horrible to me to start with. Commercial pasteurization isn't nearly so brutal. ;) If you can find raw, humane cream locally, I'm guessing you could find it pasteurized too. Since you prefer the flavor of that anyway, it seems easier to just go with that next time. Second, you say you "kept whipping and it kept turning more disgusting and more disgusting". Did you overwhip it to start with and just keep overwhipping it? It starts to turn into butter and tastes kind of gross, even if the cream was fine. Rather than smooth creaminess, you get greasiness floating in whey. That's the only thing I can think of that would account for it tasting worse and worse as you whipped, anyway.

              PS: RediWhip brand has added sugar, fwiw.

              1. I make whipped cream all the time with just a little sugar and vanilla extract. comes out perfect every time.

                I have tried without the vanilla and it just doesn't work - as in taste right to me.

                1. It was the cream. The whipping nor the sugar will make it taste yucky. Even if you overbeat it, you would get a nice tasting butter from a nice tasting cream.
                  Did you taste the cream before you whipped it?
                  Get better tasting cream.

                  2 Replies
                  1. re: wyogal

                    +1 This. Either the cream was starting to sour, or it picked up bad flavors in your fridge. Or it tasted bad in the first place - some unpasteurized, grass fed creams just have a funk to em.

                    Unsweetened whipped cream tastes like unsweetened whipped cream - fine but underwhelming. Oversweetened whipped cream tastes like oversweetened whipped cream - fine but too sweet. Cream that has been boiled, cooled and whipped just tastes like whipped cream (though it is possible to have burnt the cream - it would taste burnt - or that you had something nasty in your pot or something - that's all unlikely though). Plenty of people have heated or boiled cream to infuse it with flavors and gotten fine results after cooling and whipping.

                    1. re: wyogal

                      +2 I say it was the cream also. I remember that happening one holiday and my mom said the cream was "blinky".

                    2. I make whipped cream in an ISI whipper. I make sure it is sterile, add two drops liquid stevia and 2cups cream. I seal and charge it. It is absolutely fantastic. Store cream lasts a couple weeks in the fridge, easy.

                      I would taste the boiled cream before mixing it with anything. If it is not good by itself, it will not get any better with sugar, it will just get sweeter. Vanilla is a good addition, but it will not cover the taste of bad cream. You boiled the cream waaaay longer than is needed to Pasteurize the cream. I do not like the taste of boiled cream and maybe that is what you do not like either.

                      HTST Pasteurization is only 165 degrees F for 20 seconds. So if you want to Pasteurize, don' go beyond that or it will alter the taste. (But check with your Extension Service or whatever if you want to confirm this.)

                      1. I bought a quart of the good stuff -- no carrageenan or guar gum -- at Whole Foods a couple of weeks ago and took it home and made panna cotta. It had the strangest taste. Just off, somehow, like nothing I'd ever eaten. I couldn't finish it. Don't know what I'll do next time. Carrageenan here I come???

                        8 Replies
                        1. re: Jay F

                          That stuff doesn't affect the taste so much as the texture. It's used to make whipped cream more stable once its whipped (also maybe to thicken 'cream' to a more cream-like consistency or fudge the effect of whipping high fat cream when starting with a lower fat base?) But under normal circumstances, there's not much reason to use hydrocolloids like those for homemade whipped cream.

                          1. re: cowboyardee

                            I understand what they do. I bring them up anyway, solely because I've never had panna cotta or whipped cream made from cream with guar gum or carrageenan taste like the panna cotta made from this quart of cream that didn't have them.

                            1. re: Jay F

                              I'd bet you just got a bad batch. I make stuff from old-fashioned cream (just cream without stabilizers added, though it is pasteurized) all the time and it tastes better than with the grocery store cream.

                              1. re: Jay F

                                I'm going to go out on a limb and guess that there's a very high correlation between "creams with carrageenan" and "ultra-pasteurized creams." I can't find any UHT heavy creams that don't have it, and Organic Valley notes the following in response to a comment on their website:

                                "Organic Valley offers its heavy whipping cream in two versions: HTST pasteurized, which has no carrageenan, and ultra-pasteurized, which contains carrageenan. The ultra-pasteurized version has a longer shelf life, so carrageenan is added to help keep the cream from separating."

                                UHT dairy often has a slightly "toasted" or "cooked" flavor to my palate -- I don't find it unpleasant, but it's definitely different. More importantly, though, UHT dairy is *much* less likely to spoil due to poor handling. So I'm going to go out on a limb and guess it's UHT vs HTST that you're reacting to, not the carrageenan itself.

                                1. re: dtremit

                                  Yes, the cream I use is not UHT pasteurized, it has a much shorter shelf like (maybe a week or so), and it tastes great.

                                  1. re: dtremit

                                    Makes sense. Good explanation, thanks. I'd misread Jay a bit, and also didn't realize that carageenan is a common additive to UHT pasteurized cream.

                              2. re: Jay F

                                At our WF the cream and half and half (at least in the small containers) is not ultra-pasturized which is a good thing. But that means it doesn't have the shelf life that the ultra-pasturized has. Perhaps it had been on the shelf too long?

                                1. re: Leepa

                                  Could be. I guess I'll never know.

                                  Thanks.

                              3. First off can I say WOW!! What a forum . . No less than 17 replies from all kinds of helpful people. I should have said the first time I boiled the cream it "overflowed" which I assume means I "burned it" but I don't understand the whole "dont boil cream" thing because I read all types of recipes that have you simmering sauces with cream in it for >20 minutes or such. .
                                What is crazy is this time(2nd time) I didn't let it boil over, I only let it boil for a few minutes and it still has that weird taste, in fact I figured it out, it tastes like cream of wheat but in liquid form ?!?!?!?!

                                What is weird is I cook my raw milk for hours (i cook up a big batch of a gallon of raw milk at a time and then drink that over the course of 1-2 days, trying to gain muscle and weight, big milk drinker here) and the milk tastes great, in fact I find the longer I cook the raw milk the better is tastes. . which I assume is because the water is being boiled out and it is becoming creamier....
                                Which is why I dont understand why doing the same thing to cream makes it taste worse. .
                                The cream is chilling in the fridge now however I really doubt it's going to come out any better than before... Maybe with this particular recipe, boiling the cream just doesn't really work . . .

                                Wanted to say thank you all this forum is AWESOME huge amounts of help here can't wait to ask another question :)
                                Peace and love to all you home-chefs :)

                                3 Replies
                                1. re: certifiedhumane

                                  boiling and simmering are two very different things and i am unsure why you are boiling this cream? or even cooking it? if it boiled over, it was likely scalded which affected the flavor for sure. i make whipped cream all the time with a splash of vanilla and just a bit of either stevia or sugar. it does NOT taste like redi-whip, but is instead very delicious.

                                  milk and cream have vastly different fat contents and will react differently to heat.

                                  why are you cooking raw milk? that to me seems counter-intuitive as well.

                                  1. re: hotoynoodle

                                    Hey well like I said above I will only eat/buy animal products that are certified humane.. For me, I'm not interested in the raw aspect, only quality of the animals lives. Organic Valley (one of the only brands I support, Horizon doesn't allow their cows pasture plus they are owned by Dean foods who I despise) milk is homogenized so this way I am able to have certified humane organic milk that is not homogenized . .
                                    When I make desserts and whipped cream I will have to just suck it up and use raw cream . . . No big deal . . :)

                                    1. re: certifiedhumane

                                      Organic Valley makes cream. If their policies fit your ethics, you could just buy their cream and not have to worry about boiling it.