The hood in the Epicurious Test Kitchen is loud. So loud, for instance, that if I’m washing dishes and using the stand mixer to whip cream, I might not hear the mixer running and forget that it’s on. That’s precisely what occurred to me the other day as I tested no-churn ice cream recipes.
The cream was well on its way to becoming butter by the time I realized it. In order to achieve this, I simply continued mixing it until the mixture had completely separated into thick yellow butter and thin white buttermilk, strained it, and then packed it into a jar.
Fortunately, there are always extra pints of heavy cream in our test refrigerator, so I could start over. But all of this consumed far more of my afternoon than I had intended, and it was only because I disregarded the first whipping cream rule: never leave the mixer running while whipping!
I find that using a hand-held electric mixer to make whipped cream, or even whipping it by hand for an arm workout, is actually safer. That way, I won’t be tempted to multitask and can keep my eyes on the bowl to ensure that I stop whipping just as the soft peak reaches its peak.
You’ll want to switch to whipping by hand to do this fix; just add more heavy cream tablespoon by tablespoon until it reaches your desired consistency. If you do over-whip your cream past that soft peak stage and into the stage where it’s starting to get stiff and clumpy, there’s an easy fix: more cream. It will actually come back from the edge.
But if, as I did the other day, you’ve passed the point of rescue and you can see liquid separating from clumps of cream, don’t throw it away; instead, go all the way and make butter.
What is the difference between heavy cream and whipping cream?
Heavy cream, also known as heavy whipping cream, contains at least 36% milkfat. Whipping cream, also known as light whipping cream, contains less than 36% milkfat but at least 30% milkfat. I tasted both, and I could tell the difference in flavor and texture.
Due to the added fat, heavy cream is significantly richer and aerates and holds its shape better for a longer period of time. For ice cream and shakes, whipping cream works well as a lighter topping. Use heavy whipped cream to create a filling that is creamier and more substantial.
You can substitute granulated sugar for powdered sugar. During testing, I observed that the granules sped up the cream’s whipping. They function inside the cream like tiny rocks that help create air pockets until they eventually dissolve. The larger crystals may taste like tiny crunchy sugar pockets.
Powdered sugar gives an even sweetness because it’s finely ground. Because there are no granules to dissolve in the mouth, it is perceived as slightly less sweet. You can also use honey or maple syrup, but I suggest cutting the amount of liquid sweetener in half. They require more whipping time because they contain water, but the final product is less stable.
Susan Reid, the food editor for Sift Magazine, advises people who have never made homemade whipped cream to attempt doing so for the first time using a whisk. You’ll be able to observe the cream gradually change in front of your eyes and identify the stages of whipped cream development as a result.
Start with our blog post on how to whip cream if you need a quick reminder on how to make homemade whipped cream. The essentials are covered, including what type of cream to use, when to add sugar and vanilla, and stabilizing tips for hot weather. Before beginning to make homemade whipped cream, read this post full of advice to set yourself up for success.
You’ll want to switch to whipping by hand to do this fix; just add more heavy cream tablespoon by tablespoon until it reaches your desired consistency. If you do over-whip your cream past that soft peak stage and into the stage where it’s starting to get stiff and clumpy, there’s an easy fix: more cream. It will actually come back from the edge.
Fortunately, there are always extra pints of heavy cream in our test refrigerator, so I could start over. But all of this consumed far more of my afternoon than I had intended, and it was only because I disregarded the first whipping cream rule: never leave the mixer running while whipping!
The hood in the Epicurious Test Kitchen is loud. So loud, for instance, that if I’m washing dishes and using the stand mixer to whip cream, I might not hear the mixer running and forget that it’s on. That’s precisely what occurred to me the other day as I tested no-churn ice cream recipes.
The cream was well on its way to becoming butter by the time I realized it. In order to achieve this, I simply continued mixing it until the mixture had completely separated into thick yellow butter and thin white buttermilk, strained it, and then packed it into a jar.
But if, as I did the other day, you’ve passed the point of rescue and you can see liquid separating from clumps of cream, don’t throw it away; instead, go all the way and make butter.
FAQ
How do you know if you over whip cream?
At this point, you run the risk of overbeating your cream if you turn off your mixer while it’s still running. When whipped cream is over-mixed, it takes on this appearance. It deflates and starts looking clumpy and curd-like in texture.
Can you fix over whipped cream?
How To Fix Overwhipped Cream. You can simply whisk in a few more tablespoons of cream if your whipped cream hasn’t yet turned to butter, and everything will smooth out once more. You don’t have to start over because it’s so simple and easy to do, and your extra whipped cream has now been saved.
What happens if you overbeat whipped cream?
Avoid stress by following these simple instructions to fix overwhipped cream. Add some unwhipped cream first, then gradually incorporate it into the whipped cream. The cream will return to its ideal whip after a short while.
