Whipped cream is a beloved topping for desserts like pie, ice cream sundaes, and hot chocolate. There’s nothing quite like a billowy cloud of freshly whipped cream! However, sometimes whipped cream fails to whip up properly, leaving you with a runny mess instead of luscious peaks. If you’ve ever struggled with getting your heavy whipping cream to thicken, you’re not alone. Here’s a closer look at why heavy cream sometimes doesn’t whip properly and what you can do about it.
Common Causes For Heavy Cream Not Whipping
There are a few key reasons why your attempts at whipping heavy cream into softly whipped or stiff peaks might not go as planned:
- Using the wrong type of cream – Heavy whipping cream, also labeled heavy cream, has a fat content of at least 36%. Lower fat creams like light or light whipping cream don’t have enough fat to whip up properly.
- Cream is too cold – Straight from the fridge cream can be difficult to whip. Letting it come to room temperature first allows it to whip faster and better.
- Overwhipping – It’s easy to get overeager when whipping and end up with butter instead of whipped cream. Overwhipping knocks out too much air.
- Old cream – Freshness matters when it comes to whippable cream. Older cream won’t whip up as well.
- Not whipping enough – You need to whip for several minutes to get the cream to start to thicken and form soft peaks.
- Adding liquid – Any liquid added too early in the process, like milk or vanilla, can prevent whipping.
- Fat content too low – Cream needs a high fat content to whip up. Low fat or “lite” creams won’t work.
Knowing the potential pitfalls that can lead to failed whipped cream means you can troubleshoot your technique and get the light and fluffy whipped cream you want.
How to Fix Runny Whipped Cream
Don’t despair if your whipped cream fails to thicken up! Depending on what went wrong, you may be able to rescue runny whipped cream:
- Whip longer – If you didn’t whip the cream long enough initially, all may not be lost. Put the beaters back in and continue whipping for several more minutes. The cream will continue to thicken up.
- Add a stabilizer – A small amount of unflavored gelatin or reconstituted powdered milk can help stabilize runny whipped cream so it firms up. Mix 1/2 teaspoon gelatin in 1 tablespoon water or 1/2 teaspoon powdered milk with 1 cup cream.
- Drain off liquid – If the cream weeping or separating, pour it into a fine mesh strainer and let the liquid drain off for a few minutes. Return the thicker cream to the bowl and rewhip.
- Whip chilled bowl and beaters – If the cream got warm while whipping, chill the bowl and beaters in the freezer for 10 minutes then rewhip the cream.
- Add cream cheese – Beat in a couple tablespoons of room temperature cream cheese to help stabilize and thicken the whipped cream.
With a little troubleshooting, you can typically get even failed whipping cream to whip up nicely. But if all else fails, start over with fresh chilled cream and try again!
How to Store Whipped Cream
Once you’ve succeeded in whipping up peaked cream, you’ll want to store it properly so it maintains its texture. Here are some tips:
- Keep whipped cream chilled in the refrigerator until ready to serve or use. It will hold its shape best at cold temperatures.
- Store in an airtight container so it doesn’t pick up off flavors and aromas from the refrigerator.
- Press plastic wrap directly on the surface of the cream before sealing the container to prevent a skin from forming.
- Use within 2-3 days for best texture. Whipped cream starts to break down quickly.
- Add a bit of sugar (like powdered sugar) or stabilizers (vanilla extract, cream cheese) to help the whipped cream maintain its structure longer.
- Consider freezing whipped cream in a covered container if not using within 2 days. Thaw in the refrigerator before serving.
Be careful when transporting freshly whipped cream anywhere outside the refrigerator. The warm temperatures will quickly cause it to break down and become runny.
Tips for Whipping Cream Successfully
Follow these tips whenever whipping cream for optimal results:
- Use heavy whipping cream with at least 36% milk fat.
- Make sure cream is well-chilled before whipping, but not frozen solid.
- Whip cream using a stand mixer or hand mixer for fastest results.
- Chill the bowl and beaters in the freezer for 15 minutes before whipping.
- Whip on high speed until soft peaks form, then medium speed until stiff.
- Add any sugar or flavorings after soft peaks form to avoid overwhipping.
- Don’t overwhip or cream will turn grainy and butter-like.
- Use immediately after whipping for best texture.
- Store whipped cream in an airtight container in the fridge.
With heavy whipping cream and a bit of patience, you’ll be topping all your desserts with mounds of homemade whipped cream in no time.
Common Questions About Whipped Cream
Can I use half and half or coffee creamer instead of heavy cream?
No, half and half and coffee creamers contain less fat so they will not whip up. You need the high fat content of heavy whipping cream.
How long does whipped cream last in the fridge?
Homemade whipped cream will last 2-3 days in the refrigerator stored in an airtight container. Make sure to press plastic wrap directly onto the surface before sealing.
Can I freeze extra whipped cream?
Yes, whipped cream can be frozen for up to 2 months. Store it in an airtight container, leaving room for expansion. Thaw in the refrigerator before using.
What are soft peaks?
Soft peaks refer to whipped cream that mounds slightly when the beaters are lifted but the tips curl over readily. This is the stage before stiff peaks.
Can I rescue overwhipped cream that starts to look curdled?
Unfortunately overwhipped cream can’t be reversed easily. Adding a splash of milk may help but it’s best to start over with fresh cream.
How long should I whip heavy cream?
Whip chilled cream on high speed for 2-4 minutes until soft peaks form. Then reduce to medium speed and whip 1-2 more minutes until you achieve stiff peaks when you lift the beaters.
Whipping Cream Substitutes
In a pinch, there are a few ingredients that can be whipped as a substitute for heavy cream:
Canned Coconut Cream
Refrigerate a can of full fat coconut cream like Thai Kitchen or Nature’s Charm overnight, then open and whip the solid cream on top.
Mascarpone Cheese
Blend 1 cup mascarpone cheese and 1-2 tbsp milk or cream with an electric mixer until light and fluffy.
Cottage Cheese
Puree 1 cup cottage cheese, 1/4 tsp vanilla, and 2-3 tbsp cream in a blender until smooth. Whip with electric mixer.
Extra Firm Silken Tofu
Blend 12 oz silken tofu with 1/4 cup plant milk and 1 tsp sugar. Whip with electric mixer until fluffy.
These dairy-free whipping cream substitutes won’t quite mimic the taste and texture of real whipped cream, but can work well in a pinch!
Troubleshooting Whipping Cream FAQ
Why did my whipped cream turn back to liquid?
Whipped cream left out a room temperature will turn runny again quickly. Make sure to refrigerate it after whipping. Overwhipping can also cause it to break down.
Why won’t my whipped cream thicken up?
This can happen if the cream is too warm, you use a low fat cream, don’t whip enough, add liquid too early, or whip unevenly. Checking your technique can help diagnose the issue.
Can I use whipped cream several days past the expiration date?
It’s not recommended. Cream is highly perishable and old or sour cream will not whip up properly and can pose food safety issues.
What is the best way to whip cream without a mixer?
Chill a metal bowl and whisk in the freezer for 10 mins. Then vigorously whisk the chilled cream for 5-7 mins until peaks form. It will take some patience!
Why does my homemade whipped cream taste bad?
If whipped cream tastes off, the cream may have gone bad. Always sniff cream and check the expiration date before whipping to make sure it’s fresh.
Conclusion
Whipping cream into soft billowy peaks to top your favorite desserts or beverages is easy when you know how to do it properly. Beating chilled heavy cream on high speed until it triples in volume and mounds softly creates the light and airy texture you want. But if your whipping cream isn’t thickening up, check that you are using the right cream, it’s thoroughly chilled, whipping enough, and avoiding overbeating. With the troubleshooting tips above and a little practice, you’ll be topping pies, cakes, hot chocolate and more with mounds of freshly whipped cream. Delicious!