Whipped Cream Utensils - Page 2

jaxs mom · ‎04-18-2012

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.

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Honeybit · ‎07-17-2011

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

momtochloe · ‎11-03-2013

@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 . . .

sunshine45 · ‎03-09-2010

@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.

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ECBG · ‎01-08-2011

Metal or glass is preferred. Plastics can cause problems.

pommom · ‎03-10-2010

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

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debic · ‎09-02-2010

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.

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Eileen in Virginia · ‎08-25-2010

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!