Tired of beating cream for ten minutes and still no luck. Here are tips from the Desi Appetite team to ensure that it doesn’t happen again.
1. Avoid heat
The biggest enemy of whipped cream is heat. Try whipping cream in a hot kitchen and it just won’t work. So the first thing you need to do is make sure all the gas stoves are closed and move to the coolest part of the kitchen possible. After that, chill your utensils. Use a metal mixing bowl and a metal whisk – keep both in the freezer for 10-15 minutes till they are chilled. In case you feel that the cream is getting warm, just put the metal bowl in the freezer for 2-3 minutes and it will be easier to whip.
2. Use fresh bakery cream versus packaged cream
The best whipping cream is the one that you get directly from the bakery. The shelf life is less as it can’t be kept outside for long, however, it whips like a dream. Ask your nearest bakery if they will be able to arrange some for you otherwise big supermarkets also carry it with them.
3. If using packaged cream, make sure it is chilled
The trick to whipping packaged cream is to chill it. Keep it in the fridge overnight and in the freezer 30 minutes – 1 hour before you start whipping.
4. Look at the fat content
All brands have different fat contents – the ones with a higher fat content are easier to whip versus ones with low fat content. That’s why it can be much more difficult to whip low-fat cream versus normal whipped cream. Our hot weather, the temperature in the kitchen and the fat content of various packaged cream brands also have an impact in the way that cream is whipped. But follow these tips and we can guarantee that you will be able to whip cream better than before.