The hood in the Epicurious Test Kitchen is loud. So loud, for example, that if Im washing dishes while also whipping cream in the stand mixer, I cant hear the mixer running and might forget that its on. Which is exactly what happened to me the other day when I was testing no-churn ice cream recipes.
By the time I realized, the cream was well on its way to becoming butter. So I just kept on mixing it until it was completely separated into thick yellow butter and thin white buttermilk, strained it, and pressed it into a jar.
Luckily we always have extra pints of heavy cream in our test fridge, so I was able to start over again. But this all took up way more of my afternoon than I wanted it to, and just because I broke the first rule of making whipped cream: never step away from the mixer!
I find its actually safer to make whipped cream with a handheld electric mixer—or even go for the arm workout of whipping it by hand. That way, I cant possibly be tempted to multi-task and will keep my eyes on the bowl to make sure I stop whipping at the exact moment of soft peak perfection.
If you do over-whip your cream past that soft peak stage and into the stage where its starting to get stiff and clumpy, theres an easy fix: more cream! Youll want to switch to whipping by hand to do this fix: simply pour about an extra tablespoon of heavy cream into the bowl and whisk gently, adding more cream tablespoon by tablespoon until its reached your desired consistency. It will actually come back from the edge.
But if youve gone past the point of rescue like I did the other day and youre seeing liquid separate from clumps of cream, dont throw it away! Just take it all the way and make butter.
At this point, if you walk away from your mixer while it’s still running, you run the risk of overbeating your cream. This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture.
According to King Arthur Baking, it only takes a few seconds for a gloriously soft whipped cream to turn into a thick, unappetizing, chunky mess. Though it may take time for the cream to firm up, once it has, the margin for error narrows dramatically. Walking away from your mixer once the cream has gotten airy would be unwise, as youll likely return to a bowl of forming butter, as the milk fats accrete from too much mixing. If youve gone too far in this direction, it may seem like youll need to start again, but theres an easy way to fix your whipped cream.
Making whipped cream is deceptively simple. All you need is heavy whipping cream and your own two hands … or a stand mixer if youd rather not whisk by hand. Sugar and a little vanilla will lift the cream by adding a hint of spice and sweetness. The final consistency of the whipped cream is entirely up to you — you could have a soft, silky cream with shallow peaks or a medium cream with stiff peaks. However, there is a potential pitfall to making your own whipped cream: over-beating. Yes, it is possible, but there are remedies to fix over-whipped cream.
Of course, if you have enough remaining cream and would rather start fresh, you can always finish whipping the cream into homemade butter, as Cuisine at Home suggests. The mixer essentially acts as a high-speed butter churn, so all you need to do is rinse and drain the excess liquid from the butter, pack it into a crock or mold, and pop it in the fridge. Doing this provides the benefit of having unintentionally made homemade butter and, incidentally, added another skill to your kitchen arsenal.
What would strawberry shortcakes, ice cream sundaes, chocolate cream pie, berries and cream, or pumpkin pie be without whipped cream? The point is, as Martha Stewart explains, that whipped cream can elevate almost any dessert. And while it may be more convenient to buy the stuff in plastic tubs or aluminum spray cans, the single best way to enjoy whipped cream is to make it at home yourself.
Martha Stewart explains there is no reason to panic if your cream has been over-beaten. The simple solution is to add more un-whipped heavy cream one tablespoon at a time, gently folding it into the over-beaten mixture. Continue to add and fold until youve regained your silky consistency.
By the time I realized, the cream was well on its way to becoming butter. So I just kept on mixing it until it was completely separated into thick yellow butter and thin white buttermilk, strained it, and pressed it into a jar.
The hood in the Epicurious Test Kitchen is loud. So loud, for example, that if Im washing dishes while also whipping cream in the stand mixer, I cant hear the mixer running and might forget that its on. Which is exactly what happened to me the other day when I was testing no-churn ice cream recipes.
I find its actually safer to make whipped cream with a handheld electric mixer—or even go for the arm workout of whipping it by hand. That way, I cant possibly be tempted to multi-task and will keep my eyes on the bowl to make sure I stop whipping at the exact moment of soft peak perfection.
Luckily we always have extra pints of heavy cream in our test fridge, so I was able to start over again. But this all took up way more of my afternoon than I wanted it to, and just because I broke the first rule of making whipped cream: never step away from the mixer!
But if youve gone past the point of rescue like I did the other day and youre seeing liquid separate from clumps of cream, dont throw it away! Just take it all the way and make butter.
Super Quick Video Tips: How to Rescue Over-Whipped Whipped Cream
FAQ
Does it matter if you over whip cream?
What are the side effects of too much whipping cream?
What happens to cream when you whip it?
What happens if you over mix whipped cream?
It’s easy to over-mix whipped cream. When this happens, the fat molecules in the cream stick too closely together, creating lumps and giving the whipped cream a granular texture. Although some cookbooks advise you to discard the over-whipped cream and start again, cream that is only slightly over-whipped can usually be corrected.
What are the nutritional values of whip cream?
The whipped cream is a source of choline and fat-soluble vitamins such as, vitamins A, D, E, and K which are present in milk fat. The vitamins from whole milk can help to prevent osteoporosis and promote a good vision. However whipped cream is very rich in calories, each 100 grams of whipped cream contains approximately 300 calories, 30 grams of lipids and 20 grams of carbohydrates, thus it should be consumed in moderation.
Is your whipped cream ruined?
It happens to best of us: we turn on the mixer to whip up some cream and then a distracting phone call or text comes. Next thing you know, the cream has gone from soft and billowy to a lumpy, grainy consistency that’s not very appetizing anymore. Is it ruined and you have to start over? Nope, there’s a super-easy way to fix that overwhipped cream!
Can you add too much cream to whipped cream?
This is an eyeball thing, but if you whipped a cup of cream, you might correct by adding 2-4 tablespoons, or even more if necessary. If you accidentally add too much cream so that the whipped cream looks too soft, give it a few strokes with a wire whisk to stiffen it. Piece of cake, right?