These 7 mistakes in whipping cream can ruin your dessert

Using low-fat cream

Not all cream is suitable for whipping. If you choose low-fat cream, you shouldn't expect it to whip into a stable foam.

For a thick cream, use cream with a fat content of at least 30%. This option is ideal for dessert cream.

Using cream that is too warm

One of the biggest mistakes is using warm cream or room temperature cream. In order for the cream to whip to the desired consistency, it must be cold.

If the cream is warm or at room temperature, it will not be able to form a stable foam and may simply stratify instead. So chill the cream in the refrigerator for a few hours before whipping.

Insufficient cooling of the tools

Many people do not pay attention to the temperature of not only the cream but also the tools. The dishes, whisk, or mixer should also be cold, as warm tools can degrade the quality of the foam and not give the desired effect.

To cool the tools, you can wrap them in a chilled towel or wrap them in an ice pack for 10-15 minutes. This will help whip the cream faster and more efficiently. However, never cool the electronic parts of the mixer to prevent damage to the appliance.

Whipping for too long

Whipping cream has its own time limits. If you whip the cream for too long, it will turn into butter and the consistency of the cream will become coarse and uncomfortable to use

This often happens due to inexperience or haste, when you want to whip the cream as quickly as possible.

Whipping cream for too long turns the dairy product into butter (illustrative photo: Freepik)

Whip the cream until it forms soft peaks, not longer. The cream should be thick enough to hold its shape, but still be flexible.

Violation of proportions

Another common mistake is to mismatch the proportions of sugar and other cream ingredients. If you add too much sugar or flavoring too early, it can prevent the cream from whipping properly and lead to an unstable consistency.

It is better to add sugar and vanilla extract after the cream has begun to whip, rather than at the beginning of the process.

Whipping cream by hand

Whipping cream by hand is a real challenge. It can lead to uneven whipping, especially if you don't have enough experience or time. If you want to achieve the perfect texture quickly and effortlessly, use a mixer.

However, if you still want to whip the cream by hand, be sure to be patient. It will be much more difficult to whip by hand, but the result can be excellent.

Adding liquid ingredients too quickly

If you add other liquid ingredients, such as alcohol or syrup, too quickly, it can also disrupt the consistency of the cream. It's important to add them gradually, one teaspoon at a time, and carefully so as not to destroy the structure of the foam.

Earlier, we wrote about common mistakes in making cutlets.

We also told what 9 mistakes in baking cookies can easily ruin the pastries.

Sources: Bon Appetit, culinary YouTube channel "Orhideli", Serious Eats, The Kitchn.