How to avoid airy, thin whipped cream
I've always made my whipped cream with a 'stick hand blender, which creates the most amazing thick rich whipped cream! I never liked the airy, oily w/c from Starbucks but I wanted to get a dispenser for convenience therefor I bought the Isi pro red... which I hated! It was airy, thin, and melted into 'oil/fat' floating at the top of my Latte. I know I'm using it right because it comes out looking perfect, but the thin, airy consistency is what I hate. Is there a dispenser out there that can dispenser thick, rich w/c that holds its form much longer rather than melting quickly in hot drinks? I returned the Isi Pro dispenser and went back to using my immersion blender
Best Answer
As you already noticed yourself, a siphon and a mixer create different textures of the whipping cream. These textures are a fundamental property of the technique used for whipping, and you cannot do anything to change them.
If you want to have mechanically whipped cream, then you have to whip it mechanically. You cannot turn a siphon into a mixer.
This is not to say that siphons cannot be used to produce stable foams, but then this is a chemical property of the foam and its ingredients (especially the stabilizers used). If all you are making is whipped cream, it will have the whipped-cream-from-siphon consistency.
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Why is my whipped cream so airy?
The temperature It all comes down to science of course: The cooler the cream, the more efficient the fat molecules are in capturing the air bubbles produced by the whipping process, making the cream fluff up and expand.How do you fix airy whipped cream?
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\xb0C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.Why is my whipping cream thin?
Whip 1 cup (240 ml) of heavy whipping cream with an electric mixer. For best results, start with cold whipping cream. Whip it until it starts to thicken and forms into soft peaks. When you draw a spatula through the cream, it should hold its shape in soft billows.How to Prevent Whipped Cream from Deflating- Kitchen Conundrums with Thomas Joseph
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