No whipping cream: why and what to do?

It is a common belief that the fatter the cream, the thicker the dessert cream will be. But when you use cream with 33% or 35% of fat you don't always get a thick and homogeneous mass. About why the heavy cream does not whip and how to eliminate the problem the reader will learn in the article.

Why can't the cream be whipped?

Common mistakes that lead to product failure are:

1. Choosing the wrong product. Cream is bought with a low fat percentage, a product with an expired shelf life or containing vegetable oils is purchased. Also ultrapasteurized milk is not considered suitable.
2. The technology of work has been violated. There are several variants of error: prolonged stirring, whipping the milk product at high speed, failure to comply with the temperature regime, premature mixing of the cream, etc.

How to choose the right cream

When buying, you should pay attention to the following characteristics:

1. Shelf life. Airy cream will be obtained only from a fresh product.
2. Composition. The presence in the product of vegetable oils will make it difficult to create an airy mass.
3. The percentage of fat content. The cream is suitable for cream with a fat content of 33% to 38%.

Important! You can also use cream with a proportion of fat equal to 20%. But you will have to use thickeners. Cream of 10% is not suitable for pastry cream. They are intended for diluting coffee, making soups or sauces.

How to whip cream correctly

Before you start whipping, cool the whisk and the bowl in cold water. Place the cream in the refrigerator.

Important! It is not recommended to send the dairy product to the freezer. Because the sharp change in temperature destroys the structure of the product, flakes form.

Then divide the milk product into portions of 300 ml. Stir the portions separately. Start beating slowly, then gradually increase the speed. It takes about 7 minutes to whip the cream. The cream should be beaten to medium peaks.

Important! If the cream is prepared for cream with a mixer or blender, it is worth watching the temperature of the equipment. It should not heat above 7º.

Sugar is added in the middle of the process, about 3 minutes. Pour the sand in portions, gradually.

What to do if the cream won't whip

In this case, it is worth adding thickeners. They are divided into 2 types: natural and ready-made mixes.

The natural ones include:

1. Gelatin. The contents of the bag is dissolved in warm water at a ratio of 1.5 tablespoons per 150 ml of water. When the gelatin swells, it is added to the main cream mixture. Then the whole cream is mixed with a mixer on low speed.
2. Protein. Protein is cooled and whipped before adding it to the main mass. It is mixed with the main mass. If necessary, only the egg white part should be added.
3. Lemon Juice. Add 0.5 teaspoons to the buttercream, then whip at medium speed with a mixer.
4. Powdered sugar. Thickener is added at the rate of: 1 spoonful per 100 ml. After the mixture is whipped for 7 minutes until it reaches the desired consistency.

Note! Powdered sugar can also be used with starch to thicken the mixture. In a portion of cream (300 ml) is poured 1 spoon of starch and 2 spoons of powder. The resulting mixture is mixed with a mixer on low speed, then infused for 15 minutes.

Prepared mixes are available for purchase at any grocery store. The process of using ready mixes is as follows: the contents of the sachet are introduced into the dairy product, then stirred.

Important! Experienced confectioners claim that ready-made thickeners consist of powdered sugar and starch. They convince you that spending money on buying ready-made mixtures is not worth it. They recommend buying the ingredients in the mixture separately.

How to determine if the cream is sufficiently whipped

A sign that the cream is ready is the stable peaks. When you turn the bowl, the contents should not fall down.

If the cream is dripping on the edges of the bowl, the cream is not sufficiently mixed. It is worth a couple more minutes to work with the mixer. If the cream on the dessert is not of the right consistency, it will soon stop holding its shape and flow away.

If the mass divided into butter and whey as a result of work, it means that the confectioner overdid it. But the situation can be corrected. You need to melt the butter on a water bath, stirring constantly intensely.

What else you need to know to make the perfect custard

Pastry experts offer the following tips for making cream:

1. Don't purchase cream in advance. Use only fresh product.
2. Refrigerate the cream overnight. Then the mass will more easily take on an airy shape during the whipping process.
3. Do not underestimate the lemon juice. Lemon juice can even be used as a thickening agent for a dairy product with a 20% fat content. But when making an airy cream using 20% fat cream, you will have to increase the amount of lemon juice to 1.5 tablespoons.