Today is National Whipped Cream Day. Yum! Whipped Cream. When I read that my topic would be Whipped Cream I had to run to the basement and get a cream filled crepe from the freezer. I make them in bulk and freeze them. Then when I want them, they are only about 15 minutes away from being thawed and ready for eating.
Wisconsin Cream Puffs
I live in Wisconsin and our State Fair wouldn’t be the same without its world famous Cream Puffs. Each cream puff is filled with like a cup of whipped cream. All the cream comes from Wisconsin Dairies. I worked at a bakers’ ingredient company, Ph. Orth Company, many years ago and many of the employees were part of the Wisconsin Bakers Association. WBA is in charge of making ALL those cream puffs. We’re talking like a half million of them!! That’s a lot of cream puffs. Here’s an article about Wisconsin Cream Puffs from the magazine, On Milwaukee.
The History of Whipped Cream
We know that whipped cream was being made as far back as the 16th Century but it wasn’t called Whipped Cream. Instead, they called it Snow Cream or Milk Snow. “Aromatics” were added. I assume that means flavoring such as rose water, whatever was available in the area. Of course, they didn’t have a mixer so they used items like willow branches (often called willow whips) to whip the cream. The French called it Creme Fouettee. A French town, Chantilly, made a whipped cream made with vanilla. It was called Creme Chantilly or Chantilly Creme. That name is used even today in the baking world.
Making Whipped Cream
Making whipped cream is very easy. The problem is that it tends to go soft and runny pretty easily. That’s called “weeping.” Many times when I made fresh whipped cream for a dessert I would whip it just before eating. I remember having my new in-laws for dinner one time. We had an “open concept” apartment. So, there I was making whipped cream in their presence to serve on our dessert. But it doesn’t have to be that way.
A stabilizer is something added to make the cream more stable. Many people swear by different methods. I did find a European product at a large store from called “Whip It” by Dr. Oetker. It is
I was watching Anna Olson on “Bake with Anna Olson” a week or so ago. She says she always uses a teaspoon or so of skim milk powder. Errin’s Kitchen agrees and has a very detailed recipe. She said it will last for days. Find her instructions and recipe here.
In Culinary school, I asked my baking teacher what she would suggest. They had a commercial product that came in bulk. It is not something a home baker could buy. But she did say it was similar or the same as something she knew I already had at home: Cornaby’s Ultra Gel (now called E-Z Gel). I buy mine from Amazon. It is made from waxy maize – a type of corn.
Others say to use gelatin. In fact, Cook’s Illustrated tested many different methods of stabilizing cream and that was their preference. You can read their review and recommendation, with a recipe here. Danielle at Live Well Bake Often agrees. Most site say using gelatin will cause the whipped cream to hold up nicely for use as a frsoting.
Some people use Vanilla Pudding mix. Why? Flavor and it contains a stabilizer and thickener.
The Spruce Eats also listed even more types of stabilizers and how to use them – and why you might want to choose one over another. You can read their post here.
This isn’t a true stabilizer, but it will help your whipped cream stay firm. It is cream cheese. The filled crepe picture above has cream cheese in it. It’s my favorite way to have it and it freezes so well.
While I don’t think they had table sugar back in the
Powdered Sugar incorporates easily, but it doesn’t help the whipped cream keep its shape. If you’re using a stabilizer, this shouldn’t be as much of a problem.
Granulated sugar provides structure to the cream. BUT it can be gritty. The sugar may not dissolve all the way.
Traditionally vanilla is used to flavor whipped cream. But that doesn’t mean you have to use it. Other flavors and even liqueurs can be used.
The Method – tips
- The top thing you need to remember is to chill your bowl and beaters. Everything needs to be COLD. If you have room in the freezer, 15 minutes will do it. But if you need to put them in the fridge, do it several hours ahead – beaters and bowl.
- As mentioned earlier, adding the sugar when the whipped cream is ALMOST fully whipped will allow the cream to whip up more.
- If piping, personally, I’d put the cream into the piping bag right away while it has not yet set up. You can pipe it later, just put it in the bag right away.
- Whatever recipe you follow, remember what it says about how long it will stay stable. No stabilizer: a few hours. Then depending on the stabilizer and how cold it stays, one to 3 days maybe 4 days.
- Choose the right stabilizer for your purpose.
- When whipping the cream you have to stay right there and watch it. If you have a stand mixer, you might think you can walk away. One of the students in school did that (actually, two, now that I think about it) and ended up with sweetened butter. If that happens just keep whipping it to use it
asbutter. If you’ve already added the sugar, save it for pancakes, French toast and the like. Don’t throw it away.
Well, that’s it. If you’ve never made Whipped cream (or Creme Chantilly), I hope you will try it. It’s easy. It truly is. Just follow whatever recipe you have and remember the tips I have stated above.