Easy Homemade Eggnog Whipped Cream Recipe - Tammilee Tips (2024)

FAQs

Is there a trick to whipping cream? ›

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.

Keep everything as cold as possible. Fat is more stable at low temperatures, so the foam will stay intact better when your beaters, bowl and ingredients are cold. Use a stainless steel bowl, not glass, and keep cream refrigerated whenever it's not being used. If you are sweetening the cream, use powdered sugar.

With a whisk:

Keep whisking until the cream forms peaks that flop over (soft peaks). Once it starts to form soft peaks, whisk in any flavourings and then keep whisking until the cream starts to feel more solid and the peaks don't flop over any more (stiff peaks). Stop at this point.

The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Stabilised whipped cream – To make whipped cream hold its fluffy texture and piped form for 2 to 3 days (it won't deflate or melt), stabilise it by adding mascarpone. It won't alter the flavour or texture. Other methods (like cornflour/cornstarch, gelatine) are unreliable or not as pleasant to eat.

When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.

Fill your mason jar about halfway full with cold heavy whipping cream (or double cream). Close the lid tight and go to town. Shake, shake, shake then shake some more. After just about 2-3 minutes you won't believe how soft and billowy the texture of your cream is.

Why is my whipping cream not whipping? ›

You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.

Cornstarch is an easy way to thicken and stabilize whipped cream. To one cup of heavy cream, add 1 teaspoon cornstarch³ mixed with the sugar. The cornstarch can leave a slightly gritty texture to the whipped cream and a bit of a starchy taste. Confectioners or powdered sugar.

See my FAQ section below if you are seeking an alternative cream (including a non-dairy option). Confectioners Sugar. I use confectioners sugar instead of granulated sugar because the cornstarch in confectioners helps to stabilize the homemade whipped cream, helping it to last longer and keep its shape better.

Directions: Place the skim milk, cornstarch, and confectioners sugar in a food processor with an emulsifying disk. Blend on high for 30 seconds. Use immediately.

You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.

Cream whips better if you add a pinch of salt at the beginning. When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible.

If you're using a stand mixer or hand mixer, keep an eye on your speed. It's tempting to go fast, but keeping the speed between medium and medium-high helps make sure you don't overshoot that perfect soft billowy stage and start going grainy.