Something happened when I whipped the whipping cream?!


Question: I whipped the cream a bit longer than usual because it did peak as fast as it usually does. When I dropped some in my hot chocolate, the cream had clunks in it. It still tasted ok, because the clumps disolved. I am wondering what I did wrong; I have whipped cream many times before. What I did different this time, was to use a plastic bowl instead of the metal bowl I usually use. Also, I did not chill the bowl or the whip. Would either of these cause the clumping? I did use my mixer with the whip attachment. Anybody have any thoughts on this?


Answers: I whipped the cream a bit longer than usual because it did peak as fast as it usually does. When I dropped some in my hot chocolate, the cream had clunks in it. It still tasted ok, because the clumps disolved. I am wondering what I did wrong; I have whipped cream many times before. What I did different this time, was to use a plastic bowl instead of the metal bowl I usually use. Also, I did not chill the bowl or the whip. Would either of these cause the clumping? I did use my mixer with the whip attachment. Anybody have any thoughts on this?

The key to your premature clunks was indeed that you did not chill your bowl and whip. Your clunks were butter, and butterfat separates out of the cream more readily when it's warmer. Your plastic bowl is not at issue (although when beating egg whites/meringue, one should avoid plastic bowls). Always try to chill your bowl, whip, and even the sugar when you're whipping cream.

Maybe you didn't use the right milk?

If you whip it to long it will turn to butter.

So basically your supposed to whip it till its stiff but if it turns a slight yellow stop!


o and did you put sugar in it?

well, you should just go back to the old way you did it, but then again, if it still tastes ok it doesn't really matter.

whipped cream always dissolves in hot choco, man. the clumps is probly from the hot choco mix or sumthing. just stir it up a bit.

If you whip too long you get butter

Yep! Plastic is a really bad thing to ever whip anything in. It retains oils like crazy, no matter how well it's washed (just think about the residue tomato sauce leaves!), and those oils can ruin your attempt at whipping.

Oil makes for a heavier result, meaning that your air won't stay in the food after you whip it, so, your whipping attempts, ahem, fall flat.

Next time, use metal or glass.

honey do not over whip it, whip it until the consistency is fluffy to the touch but not milky or liquidy

if it is liquidy you are more likely to taste any clunks that havent been fully whipped than if it is fluffy

when you add the milk and powdered sugar, make sure you mix it right away or else the sugar is being absorbed by the milk

it will turn out fluffy and soft, it it will be perfect for some nice hot chocolate

good luck honey!

1. Be sure your bowl and beaters are scrupulously clean.
2. Chill the bowl, beaters and cream
3. A metal bowl will chill better than plastic
4. Whip the cream until it starts to thicken and then gradually add the sugar and vanilla.

This should reult in perfect whipped cream everytime.





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