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If you’ve ever made whipped cream, you know the delicate process involved that goes into making it. And you also likely know the annoyance when it isn’t coming out correctly. For many, this means spending 20 minutes whipping the cream and having it still stay as a liquid. Don’t worry if this has happened to you. There are lots of reasons that the inexperienced might be unaware of.
Common Mistakes
One of the most usual mistakes people make when their cream won’t whip is that the cream is not cold enough. To get to the proper fluffy texture, the cream has to be chilled. There is not an exact temperature it has to be at, but it has to be cold. Leaving it out on the counter while everything else is being prepped can lead to difficulties.
It’s the easiest thing to check on for those that find themselves mixing cream for a while, yet it continues to stay as a liquid. Put the cream (plus the bowl and whisk) in the refrigerator for a bit and let everything cool down. This should be one of the first solutions to the problem to try out.
So, when planning ahead to make whipped cream, leave the heavy cream in the fridge until right before mixing.
Another typical issue is using the wrong kind of cream. Whipped cream gets its structure because air is mixed in with the fat contents of the cream, which leads to adding volume to the substance.
This requires the cream to have a certain level of fat in it. Typically, it is made from heavy cream or whipping cream. These usually have a fat range of 30-36%. Using anything with less than that will likely never hold the proper form. Instead, it will continue to stay as a liquid regardless of how much it is whipped because the air does not have enough fat combine with. This can also occur with cream has a fat content that is too high, but is not as common as using one that is too thin.
An additional problem some run into is whipping incorrectly. For some, this means using the wrong tool like a wooden spoon. A whisk is the proper thing to use because it allows for the most air to mix in with the cream.
Even with a whisk it can still be done incorrectly. Many people use an electric mixer to make whipped cream for convenience (who wants to get a full arm workout in while making dessert?). But if the setting on the machine is too low, it will simply stir the cream and stay liquid. It needs to be on a high setting to really get enough air to mix in.
It can be irritating having to deal with all of this. Fortunately, there are other methods out there to work around these mistakes.