John Myers
Do you know that? A sticky, light yellow mass sticks in the mixing bowl and is as similar to cream as toothpaste is to icing. Whipping the cream until stiff has failed once again. That doesn’t have to be the case: With our tips, you can do it better next time.
How to do it: Whip the cream until stiff
Firm as butter or far too runny: the range of consistency of failed whipped cream is wide. It’s annoying when you only have one pack at home and a cake, tart, or dessert is missing an important ingredient. The cooking expert knows that whipping cream stiff requires a little know-how and a feel for the right timing. Cream stiffener also helps: The stand-up agent consists of a binding agent such as gelatine or modified starch and makes the foam more compact. Incidentally, you can even make it yourself by mixing two parts powdered sugar with one part locust bean gum. The cream stiffener can be mixed with sugar and/or vanilla sugar and gradually added to the cream while beating constantly. With its firm consistency, whipped cream made in this way is well suited for baking, for example for our crunchy little cakes with cream.
Whip the cream with the whisk
If you don’t have an electric hand mixer in your kitchen, you can use a whisk to whip the cream until stiff. This takes a little longer and requires muscle strength. If you put the whisk together with the mixing bowl in the fridge or briefly in the freezer an hour before whipping, it is easier to turn the liquid milk product into solid cream. You can recreate the faster speed of a mixer by hand by twisting the whisk handle back and forth in the palms of your hands like a fire stick. Using the manual method, it takes up to 15 minutes for the cream to set. You can crown your Swedish sundae and other delicacies with hand-made cream.
What to do if the cream doesn’t get stiff at all?
You hit and hit, but nothing happens? With a few tricks, the cream becomes firm after all. Dissolve gelatin in hot water and mix with part of the cream. Stir this into the rest and get it solid. A squeeze of lemon or a pinch of salt can also lead to success. Simply add one of the two to the cream while stirring.
Tip: Once the whipped cream has finally worked and you have some leftovers, it will keep in an airtight container in the fridge for about three days. So you can use the delicious white cream for other recipes and don’t have to throw anything away.
