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/ck/ - Food & Cooking

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5580340 No.5580340[DELETED]  [Reply] [Original]

I'm in desperate need of help

I'm fucking trying to make whip cream and I just fucking can't do it. I've made before and I'm doing the exact same thing but I can't do it.

I'm using 400 ml of 35% heavy cream, 4 tablespoons of powdered sugar and that's it. I kept the heavy cream and the container in the freezer to 30min and that isn't helping. I've tried several times today to no avail.

Is there something else I could try?

>> No.5580353

>>5580340
git gud

also, need more details on how you are trying to make it

>> No.5580355

What are you using to whip it?

>> No.5580356

are you doing it by hand or something?

cause yea you gotta beat the hell out of it for a bit if you are

>> No.5580359

>>5580353

I'm using this

http://en.wikipedia.org/wiki/Mixer_%28cooking%29

I kept the beaters in the freezer for 30min as well

>> No.5580365

>>5580359

also, it just keeps making bubbles but it won't fucking thicken. I whipped it for around 10min to no avail

>> No.5580368

>>5580340
You need wire whisks and you need to just let it go for a long time.

You sure got cream there gooby?

>> No.5580375

>>5580359
Less freezing more beating the everloving fuck out of it

>> No.5580377

>>5580375

this

i've never needed to do any weird shit in order to make whipped cream, just but the fuck out of it long enough and it's good to go

>> No.5580381

it helps if you use a wire whisk and freeze the bowl, i use the metal one on my stand mixer

>> No.5580399

>>5580340
>4 tbs sugar
holy shit, OP, normally people use 1 tsp.

Also, don't put it in the freezer.

What brand are you using to make the cream, by the way? can you post pics of the bottle/carton?

>> No.5580400

>>5580375
>>5580377

it became fucking butter...

>> No.5580407
File: 149 KB, 220x345, crema_dulce_1.png [View same] [iqdb] [saucenao] [google]
5580407

>>5580399

well that's the recipe I always and it comes out well, is not too sweet

and I'm using this

I'm about to lose my shit, I've tried several times today and it became butter 2 times, and it wasn't even on high speed.....

>> No.5580415

>>5580400
then you overshot it on the whipping front, next time whip it until it no longer pours(you turn the container on its side and the cream doesn't lose form) and no further. if you're unsure how long that takes exactly, just whisk it until it can form peaks, then check it.

>> No.5580420

>>5580407

Turning to butter meanis you've beat it too much. In the space of about a minute, it goes from soft, to stiff, to butter. It just takes a while to get it from liquid to soft peaks.

>> No.5580425

>>5580407
>>5580400
>help guys I can't whip cream, it's staying liquid
>lol just whip it more
>fuck you guys it's butter now
/ck/

>> No.5580437

>>5580415
>>5580420

what's happening is that is going from soft to butter and it's not getting stiff at all. A little portion of the cream becomes butter and a ton stays liquid and looks like watery cum

>>5580425
lol

>> No.5580443

>>5580437
>what's happening is that is going from soft to butter and it's not getting stiff at all. A little portion of the cream becomes butter and a ton stays liquid and looks like watery cum
Are you keeping the electric whisk completely stationary in the bowl on the max setting? This shouldn't happen if you're using a low setting and mixing constantly while whisking

>> No.5580444

>>5580400
>it became fucking butter..
I had that problem last year in the summer, how hot is it there?

>> No.5580451

>>5580443
mid-speed and I keep moving it around

>>5580444
21 Celsius, it's a regular cool night; we're not in summer right now

>> No.5580466

>>5580451
>21C is a cool night

Do you live in the pits of hell? maybe the cream refusing to whip properly is your eternal punishment.

that said, I don't know what's wrong. when you say 'keep moving it around' do you mean stirring with it(1 or less rotation of the bowl per second) or do you mean mixing vigorously(at least 2 rotations per second) while bashing off the sides constantly?

>> No.5580475

>>5580466

>Do you live in the pits of hell?
I live in Costa Rica, it's a warm country and 21 Celsius is pretty cold for most people but I live in the mountain so I'm used to it

>maybe the cream refusing to whip properly is your eternal punishment
maybe is god telling me to ditch culinary school

and I mean 1 or less rotation of the bowl per second

>> No.5580484
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5580484

Put cream and sugar in bowl.
Mix the fuck out of it.
Whipped cream.

Like.....HOW are you fucking that up? I want a video of you trying to make whipped cream so I can see exactly how retarded you are.

>> No.5580492

>>5580400
You dont get to butter without passing through whip cream state.

You are not using cream. Or your cream is spoiled.

>> No.5580494

>>5580484

I don't have any heavy cream left, sorry, and I wish I knew how I'm fucking that up

>> No.5580508

>>5580466
>>21C is a cool night
>Do you live in the pits of he
Where do you live that 70f at night is hot?

>> No.5580515

>>5580508
He didn't say it's hot

>> No.5580523

>>5580494
imaybe you are adding sugar too soon. I always wait until soft peaks then add sugar slowly like you do with egg white when making a french style meringue

>> No.5580764

>>5580484
I was looking for this image a few days ago, someone tried to convince some OP to do the same thing. Is there a ZIP of all the images in this set or something?

>> No.5580796

>>5580764
I have em on my home comp. Ill dump later when i get home if someone hasnt already

>> No.5580810

Holy shit OP how can you not make fucking whipped cream it is literally the easiest thing to make.

Light whipping cream (What you're using, 30%-35% milkfat) might make it harder but jesus christ.

Take cream. Put in chilled bowl. Take tablespoon of sugar (Use table sugar you dumbshit not confectioner's sugar) put in bowl of cream. Mix on high speed with whisk until soft peaks form. HURRAY WHIPPED CREAM

>> No.5580822

I can't tell if these are troll threads or if people are actually this retarded.

>> No.5580837

>>5580340
Skip the sugar and beat the shit out of the cream until it goes all soft on you.

>> No.5580866

>>5580340
i place my bowl with the cream over a bowl with ice and whip it with that setup. Works for me.

>> No.5581214

>>5580515
Yes I did, because it's how hot most days in the summer are(the extremely hot days are up to 28C) here in Ireland

>> No.5581222

>>5580340
>35% heavy cream
No wonder it isn't whipping. Get pure cream and you won't have any problems
>adding sugar
Cream already has natural sugar in it, there's no need to add more.

>> No.5581224

Why are none of you fucks putting vanilla extract/essence in it?

>> No.5581226

>>5581224
Be ause they are not making a chantilly.

>> No.5581265

>>5581214
That's not even hot you sperglord. 32+ is hot.

>> No.5581275

>>5581265
lel 32 is lovely weather. It's only hot when it's warmer outside your body than in it.

>> No.5581325

ask someone who isn't on the internet ya dingus

we can't help what we can't fucking see, especially in this case because you're probably just fucking around

if your cream becomes butter without whipping, that means you are somehow shearing the surface of the fat globules apart without incorporating air into it. which could mean you're churning it really fucking slowly or something, i don't know. i can't fucking see it.

>> No.5581343

>>5580340
it's not hard.... maybe it's the bowl you're using which is making it more difficult, isn't it recommended that a copper bowl is used? either way i just use a shitty stainless steel bowl and get an electric egg beater and it's never failed me... i tend to like the cream on the thicker side but it's easier to turn it into butter if you do that.

>> No.5581346

>>5581343

copper bowls help with egg whites, not cream.

>> No.5581355

>>5580437
then that means you aren't moving the beater while it's on and the bowl you're using isn't allowing for good mixing meaning that there's parts where it allows pockets of cream to hide.

>> No.5581358

>>5581265
>implying I'm not sitting here in 27-28 C and would be dying from heat stroke if I wasn't constantly drinking ice water to cool me down and replenish all I sweat out

It's fucking hell here in Europe right now.

>> No.5581385

>>5580437
>what's happening is that is going from soft to butter and it's not getting stiff at all
Use 40% instead

>> No.5581498

I've never been successful at making whip cream...
Unless I'm expecting too much of it, is this stuff meant to not last staying whipped for more than an hour?

>> No.5581502

>>5581498

>Unless I'm expecting too much of it, is this stuff meant to not last staying whipped for more than an hour?

yeah syneresis is happening from the moment you stop whipping unless you stabilise it somehow.

>> No.5581526

>>5580340
>buy heavy whipping cream
>whip it
I'm not sure how you're finding this so hard

>> No.5581542

>>5581265
28 in Ireland is so hot we get a weather warning

>> No.5581546

>>5581502
It should stay whipped for an hour without any additives though.

Put it on a hot slice of pie and all bets are off...

>> No.5581549

>>5581546

sorry yes i should have said it can keep for a day or so, in the fridge. a lot of people say 3 days but ime you will get serious seepage

>> No.5583898

Does pasteurization matter? In the states you pretty much have to buy it "Ultra pasteurized" unless it is from a local dairy.

>> No.5583935

>>5583898
not really

also want to add i love getting number capchas

>> No.5583948

Are you moving the beater around in the bowl and stirring the whole thing?

If you're just letting the beater sit in one place, it's not going to do shit. You'd basically be stirring the shit out of the cream, giving you butter. Beat it, don't stir it.

>> No.5583975
File: 50 KB, 550x317, 1391551579593.jpg [View same] [iqdb] [saucenao] [google]
5583975

>>5580764
Not this guy >>5580796
but I got a couple

>> No.5583976
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5583976

>> No.5583978

>>5581502
>>5581546
>>5581549
cream of tartar helps stabilize it, don't use too much though

and no, not tartar sauce

>> No.5583979
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5583979

>> No.5583980
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5583980

last one I got

>> No.5583984

>>5583978
thats egg whites

>> No.5583993

>>5583980
That one is completely different and mostly stupid though

>> No.5583996

>>5583980
doing god's work anon

>> No.5584012

>>5580340
Dude I think you just need to get an immersion/stick blender. All your problems will go away.