How to whip cream to perfection and avoid turning it into butter
Poorly whipped cream can spoil all the hard work of preparing a cake or any other dessert. Attention to this task is crucial, as one wrong move can turn your cream into butter. Here’s what to do to make whipped cream stiff rather than runny.
1 September 2024 15:22
On the one hand, it seems simple, but on the other hand, it’s very easy to make a mistake. Whipping cream can either go smoothly or cause frustration. It all depends on whether you know the basic rules and useful tricks. Here’s how to properly whip cream.
What to do to make whipped cream stiff?
If you add a few drops of lemon juice while whipping, the cream will become stiff. This helps the cream thicken faster, ensuring you finish whipping before the cream gets overwhipped. Using a cream with a high fat content will also help stabilise the whipped cream. The best choice for whipping is double cream, with a fat content of 36%. You can also use cream with 30% fat, but any cream with a lower fat percentage may not achieve the proper stiffness after whipping.
Another crucial aspect is properly chilling the cream - it should spend at least 12 hours in the refrigerator as cold cream whips faster and stiffer. It's also recommended to use a metal or glass bowl (which should also be chilled) for whipping. It’s better to avoid plastic containers.
How to whip cream without turning it into butter?
"Over-whipping" cream is the same as curdling it, which is also the first step in making butter. The product then loses its smooth and uniform consistency, becoming separated and lumpy. This typically happens from whipping the cream at too high a speed or for too long.
To whip cream without turning it into butter, start with low mixer speeds and gradually increase them. This technique allows air to be evenly incorporated into the cream, preventing it from curdling. The process of whipping cream usually takes from 3 to 5 minutes. It's essential not to overdo the whipping - it's best to stop when you see stiff "peaks" on the surface of the cream. You can also tilt the bowl - if the cream doesn’t run, it means it's ready.
