topic Re: Whipped Cream Utensils in Recipes

Whipped Cream Utensils

pommom — Wed, 18 Nov 2015 17:21:57 GMT

Is it imperative that I use a metal bowl and whipping utensil? I know to place the bowl in the freezer for 10-15 minutes prior to whipping. Don't own a metal mixing bowl and really don't want to purchase one - but I will if I have to.

Any suggestions as to what you use to whip cream?

Re: Whipped Cream Utensils

Day1128 — Wed, 18 Nov 2015 17:42:31 GMT

It's not essential to use a metal bowl. I put the carton of whipped cream in the freezer for a short time before I whip it, so it is extra cold. I think the coldness of the beater or whisk and the cream will give you the product that you want.

Re: Whipped Cream Utensils

pommom — Wed, 18 Nov 2015 18:09:43 GMT

Thanks so much. I'll use a metal whisk - have plenty of mixing bowls. I will place them all in the freezer for about 10 minutes.

Happy Thanksgiving!

Re: Whipped Cream Utensils

spix — Wed, 18 Nov 2015 18:42:30 GMT

The last few years I've been using my food processor to whip cream, takes a minute or so, watch closely or you'll end up with butter

Re: Whipped Cream Utensils

Desertdi — Wed, 18 Nov 2015 19:46:01 GMT

Small DEEP glass or metal bowl

Re: Whipped Cream Utensils

Day1128 — Wed, 18 Nov 2015 22:28:57 GMT

if you have a Vitamix, it will whip cream quickly. Watch out or you will end up with butter!

...

debic — Sat, 21 Nov 2015 23:04:33 GMT

Throw it in a bowl and turn the mixer on? I've never done anything special.

Re: Whipped Cream Utensils

sfnative — Sun, 22 Nov 2015 01:28:08 GMT

@pommom wrote:
Thanks so much. I'll use a metal whisk - have plenty of mixing bowls. I will place them all in the freezer for about 10 minutes.

Happy Thanksgiving!

@pommom

Using a metal whisk to get this done requires LOTS of muscle! I'd only use a metal whisk, if also using a chilled copper bowl. Do you have a hand-held mixer? This will do the job for you.

(Still have my hand mixer, which was a wedding gift, nearly 48 year ago. It continues to work like a charm!)

Re: Whipped Cream Utensils

pommom — Sun, 22 Nov 2015 02:52:33 GMT

Using a metal whisk to get this done requires LOTS of muscle! I'd only use a metal whisk, if also using a chilled copper bowl. Do you have a hand-held mixer? This will do the job for you.

(Still have my hand mixer, which was a wedding gift, nearly 48 year ago. It continues to work like a charm!)

Yes, I have a hand mixer and will gladly use it in place of a metal whisk. Thanks for the time-saving tip!

Re: Whipped Cream Utensils

wagirl — Sun, 22 Nov 2015 17:09:35 GMT

In the 50 years I've been cooking, I never once chilled anything to whip cream and never has it not turned out. The cream is cold from the refer is all and I have used plastic, ceramic,metal bowls all with the same result--whipped cream. Too much thinking going into this. Now meringue is a whole different thing.

Re: Whipped Cream Utensils

jaxs mom — Sun, 22 Nov 2015 17:16:35 GMT

You can whip cream a variety of ways, a metal bowl isn't required and I've never bothered to put the bowl in the freezer. You can use a whisk and bowl, a stick blender preferably in a taller narrow container it makes less mess that way, in the food processor, with a mixer, a whipped cream syphon. Which method I use depends on how much whipped cream I'm making. If I'm making a small amount I usually use the stick blender, if I'm making a lot I usually use the food processor. I only break out the whipped cream syphon if I'm going to need whipped cream multiple times over a few days.

Re: Whipped Cream Utensils

Honeybit — Sun, 22 Nov 2015 20:19:08 GMT

One hint I keep seeing is this:

Avoid "ultra-pasteurized" heavy cream, if possible, it does not whip up as well.

Also, you'll find a neat little tutorial here:

http://www.wikihow.com/Make-Whipped-Cream

Re: Whipped Cream Utensils

momtochloe — Sun, 22 Nov 2015 23:18:18 GMT

@Honeybit wrote:
One hint I keep seeing is this:

Avoid "ultra-pasteurized" heavy cream, if possible, it does not whip up as well.

Also, you'll find a neat little tutorial here:

http://www.wikihow.com/Make-Whipped-Cream

Wow @Honeybit I didn't know this (not that it matters since my only link to whipped cream is what comes out of the aerosol can) but that is good to know if I ever take the leap . . .

Re: Whipped Cream Utensils

sunshine45 — Mon, 23 Nov 2015 01:21:37 GMT

@Honeybit wrote:
One hint I keep seeing is this:

Avoid "ultra-pasteurized" heavy cream, if possible, it does not whip up as well.

Also, you'll find a neat little tutorial here:

http://www.wikihow.com/Make-Whipped-Cream

i have never had this problem......and i usually do buy the ultra pasteurized whipping cream......mainly because it stays fresh longer. i also find that putting it in a lock and lock container helps keep it "fluffy" for a few days.

Re: Whipped Cream Utensils

ECBG — Mon, 23 Nov 2015 07:28:19 GMT

Metal or glass is preferred. Plastics can cause problems.

Re: Whipped Cream Utensils

pommom — Tue, 24 Nov 2015 15:16:41 GMT

wagirl: this is a first for me so I sought some advice from the experts on this forum.

...

debic — Tue, 24 Nov 2015 15:50:16 GMT

I also like to stabilize whipped cream. It will stay solid for much longer.

Per cup of whipping cream:

1 teaspoon knox gelatin

4 teaspoons cold water

Add the gelatin to water and soften. I usually put this in a very small container and then put that in a bowl of hot water until it's dissolved. Let cool, but not harden.

While gelatin is cooling, whip cream until slightly thickened and slowly pour in gelatin while finishing.

Re: Whipped Cream Utensils

Eileen in Virginia — Tue, 22 Dec 2015 15:16:49 GMT

In addition to the above suggestions, I've read that using powdered sugar (AKA confectioners or 10X sugar) helps stabilize the whipped cream due to the cornstarch they add to keep the powdered sugar from clumping. I'm going to use powdered sugar this year because I want to make the whipped cream in advance and don't want to risk it "deflating". The directions state that you whip the cream until it starts to thicken, then add the powdered sugar (1 to 2 tablespoons per cup of cream, depending on your taste) and continue whipping until it reaches the desired consistency. The gelatin suggestion sounds interesting, but I just can't face hitting the stores again this week.

Good luck and Merry Christmas!