Some people prefer to use heavy cream and others prefer to use whipping cream. Milk may also be used for this recipe with less intense results. The actual type of dairy isn’t really important, but the percentage of fat in the cream is; heavy cream has 36% butterfat while whipping cream has 30% butterfat and milk only has 3-5%. It’s best to use a sweetener like sugar or vanilla extract sweetened condensed milk if it’s needed.
A simple guide to make it is put the cream into a blender and let it whip. It can be done manually with a metal whisk but in some cases, the finished product will be thicker or lumpier than expected. The consistency of the whipped cream should be somewhat like that of yogurt and not liquidy.
It’s best to use the highest quality heavy whipping cream to get the best results.
When whipping cream, there are some factors that affect its consistency:
1) Use fresh heavy cream. If too much time has passed since it was placed on the shelf, then there is no point in making whipped cream out of it.
2) Use low temperature when whipping heavy cream. Too much heat can spoil the cream; its taste will be unacceptable. It is always preferable to use a cooler temperature for whipping cream which is not too hot but warm.
3) The size of the machine does matter; some heavy creams will work better than others. A bigger machine may get the job done faster if it’s working on a shorter time period; however, it won’t be as efficient from one to another. Smaller machines are used when more delicate operations are at hand
4) A high quality heavy whipping cream with a high content of butterfat will always produce good results because it has more fat needed for the churning action to work properly.
5) Type of machine must be in good condition and clean. Blender parts must be free from debris. All the parts must fit tightly and there should be no leaks.
6) To help it whip faster and easier, whisking the cream before putting it into the machine helps facilitate the process.
7) The same principle applies when making whipped cream by hand with a metal whisk, which is by starting at low speed until it thickens into soft peaks then working your way up to high speed to make stiff peaks or something similar to that. The key again is to avoid overheating because this will spoil your cream.
Other variants are also possible; for example, a half-and-half mixture of heavy cream and light cream can be used for whipped topping.
Things that can be done to improve the consistency of whipped cream:
1) Shortening: Some people will use of shortening to make it more stable. We do not recommend that, at least when making homemade whipping cream. It will only loosen the consistency because the fat is not allowed to fully unfold its beauty. To use shortening, create a slurry mixture with some sugar and water and then add it to your whipped cream along with the butterfat. Use less than 1% or 2% respectively if you decide to use this method.
2) Cream stabilizer: Another method used to make whipped cream more stable is by adding some cream stabilizer. It’s always best to use a cream stabilizer that contains no corn syrup and no hydrogenated oil, because too much hydrogenated oil can spoil the taste. The milk alone won’t work for this recipe, even if it does contain traces of casein which will work very well in moderation and because milk also has other components that are needed for the process but won’t help avoid the lumps.
3) Shortening plus milk: Instead of using shortening in your whipped cream, you can stick to milk with the same amount of fat that you would use with shortening. There are some who prefer the taste of this method.
4) Incorporate some cocoa powder: If you want your whipped cream to have a nice chocolatey flavor, add some cocoa powder to it before whipping. It will also look pretty when making chocolat cake too.
5) Do not whip the cream all at once: Always stop early because if you go all out and make it as stiff as possible, you risk ending up with a butter-like consistency which we don’t want.
6) Avoid adding liquid: If the cream happens to get lumpy or grainy, then let it sit at room temperature until the butterfat rises to the top. Use a spoon to break up any chunks and stir well. This also helps prevent lumps from forming later on.
7) Don’t leave cream out too long: After you whip your cream, put it inside a container which will be sealed and place it in the refrigerator for later use. The longer it stays out, the more likely that you’ll end up spoiling your hard work. Be sure to consume your whipped cream within two days for best results.
8) Use a cream with a higher content of butterfat: This makes the whipping cream more tasty and enjoyable for consumption. The higher its butterfat content, the more stable it will be.
9) Use thicker whisking methods: A finer whisk or better yet, an immersion blender can help get rid of lumps should they form.
10) Flavors can be added to make it tastier: Some people prefer to add vanilla extract or some kind of flavoring to their whipped cream. Others like to add honey too. It’s all up to your taste because there are no rules when it comes to making whipped cream other than that you should always do your best to avoid lumps and add some flavor if required.
11) Use a whipping cream with a high content of butterfat: This makes the cream more stable and quite tasty for consumption. The higher its butterfat content, the more stable it will be.
12) Refrigerate whipped cream to solidify: Some people like to keep their whipped cream in the refrigerator so that it will maintain its consistency for longer. It’s mostly up to personal preference because tastes vary.
13) Add sugar or sugar syrup: For those who use sugar in their recipes, they can add some sugar syrup or powdered sugar to their whipped cream before whipping it because this will help stabilize its structure and prevent lumps from forming too much or at all.
14) Use a good quality whisk: Whisks of low quality will not work as well as high quality ones. The better the whisk, the more cream you’ll be able to beat without it getting stuck in between your whisk and bowl.
15) Use a better bowl and spatula: What’s the point of making your whipped cream if you have to struggle with everything? Get yourself a top notch bowl, a good quality whisk and spatula if you plan on doing this for some time. Treat yourself!
16) When possible, use whole milk instead of 2% or skim milk because it will contain more fat content needed for whipping and churning which is ideal for making whipped cream.
17) Use a better quality cream: The better the cream, the thicker and more stable it will be. Choose a heavy cream with some fat content and the higher quality that you can get.
18) Whipping time: Whipping time is one of the key ingredients to make your whipped cream taste good. The longer you whip, especially if you use a double-whisk kind of whisk, then it will preserve the taste of your butterfat but also go through some solidification process by adding more air into it. This process creates more butterfat and makes your whipped cream more stable so just be careful not to overdo it in this aspect because over beating could result on lumps too.
19) Sugar: Adding sugar to whipped cream will thicken it and make it taste better while improving the consistency.
20) Don’t overmix: If you mix too much, then the butterfat will collapse and be destroyed after a certain point. So, use your senses and stop as soon as you feel that the butter fat begins to come down and lose its form.
21) Add some cacao powder for making chocolate-flavored whipped cream: Nothing beats making chocolate cake with chocolate whipped cream! It’s tasty, easy to make by adding some cacao powder to your recipe when whipping.
22) Use a fruit puree: This can be done to improve the taste and consistency of your whipped cream. Fruit purees like strawberry, orange or raspberry can add natural flavor to your whipped cream.
23) Whisking with an immersion blender is one of the easier and better ways to prevent lumps from forming. The immersion blender also does a better job of silky butterfat which is why it’s one of the most popular methods used today.
24) Whip on low speed: If you use a high speed, then your whipped cream will become more grainy and less creamy which defeats the purpose of making it smooth in the first place.
It’s always best to note that there are no rules when it comes to making whipped cream. Only experiment until you get the taste you want and try to avoid over mixing because this will make your butterfat collapse and end up being destroyed. It is also important to use the right type of cream for your needs and want. You can use a heavy cream with some fat content which will make your whipped cream more stable, less grainy, and better tasting.
Can you use an immersion blender to make whipped cream?
A definite yes! An immersion blender is brilliant for making whipped cream because it will mix in air during the process which creates a more stable and creamy substance. Be sure to follow the instructions on your immersion blender because some are not designed to mix liquids like whipping cream whereas others can.
Which hand blender is best for whipping cream?
There’s no doubt that you can use a hand blender for making whipped cream. Most chefs today make whipped cream with a hand blender as it’s less time-consuming and quicker than using a regular electric blender. In fact, some people prefer to use this as it yields the best results with their ingredients and they get to save more time in the kitchen.
If you’re using a traditional handheld electric mixer when whipping cream, then there’s no need to worry because you can use a stick blender too which will also do the task of mixing everything up but it won’t be as helpful since its blade is smaller in comparison.
Can I use an immersion blender to whip butter?
Using an immersion blender for whipping or churning butter is something that is rarely done because it’s harder to do when compared to whipping cream. Butter is dense in structure and there’s not much air that can be whipped in, so you’ll need your hand blender all the way through which makes things quite difficult.
This doesn’t mean that it’s impossible to whip butter with a handheld blender, but you’d have to churn the butterfat for far longer than usual if you want similar results as with cream. So, for this task, a double-whisk is preferred and proven to be more effective at whisking in air into a substance rather than using an immersion blender.
Can you use immersion blender to emulsify?
It’s possible to use an immersion blender to emulsify some items in the kitchen. For example, salad dressing can be emulsified when using a handheld blender but there are certain limitations. The immersion blender is limited because it simply has a smaller blade than most blenders and you may need to lower the speed when using it.
This all depends on the type of immersion blender you’re using. Some will NOT work when emulsifying while others will work just fine but it’s not as convenient compared to using your standard electric or countertop blender.
How do you make butter with immersion blender?
One of the procedures when using an immersion blender is making butter. But with some practice, it can be done.
You’ll need a heavy cream to make it and you’ll want to make the mixture as thick as possible so that your hand blender can churn it for a long time. So, let’s say that you’re using 2 cups of heavy cream and put it in a container when mixing with an immersion blender. Proceed with whipping or churning as usual and see what happens.
Finally, let’s summarize our article about the best immersion blenders for whipping cream. We’ve covered a lot here and we can say that in general, there are no bad choices when it comes to handheld and electric mixers. The main factor here is knowing which one to use when making whipped cream. Each of them has the same purpose but they have different strengths and weaknesses. As said above, some models of hand blenders aren’t designed for mixing liquids or emulsifying so you’ll want to check out the manual before purchasing yours. Otherwise, you may be wasting your hard-earned money on a product you wouldn’t be able to use as you wish.
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