5 Boozy Whipped Cream Recipes - Domestic Fits (2024)

FAQs

What does alcohol do to whipped cream? ›

Infusing alcohol in whipped cream brings a nuance and warmth. Just think: a chocolate chip skillet cookie with bourbon whipped cream.

It has been sold under brand names such as Liquor Whipped, which is 28 proof; CREAM, which is 30 proof; Whipped Lightning which is 35.5 proof and is made in various flavors; Get Whipped, Whipsy, which is 27 proof and made with wine; and Canisters of Cream. The commercial preparations are offered in aerosol cans.

The whipping action incorporates air bubbles, and the fat helps them stay in the mixture. Unfortunately, because fat is less dense than water, the smooth mixture will eventually separate into layers, causing the whipped cream to deflate and weep.

The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.

Don't over-whip it!

That means that when you remove your beaters or whisk and hold them upright, the cream's peaks will remain firm and not soften immediately. This can take up to seven or eight minutes of whipping, so stick with it! If you whip it much past this stage, you'll end up with butter!

Add 1 tablespoon confectioners' sugar to 1 cup whipping cream or heavy cream before whipping. For extra stability, whisk together 1 tablespoon confectioners' sugar and 1 tablespoon cornstarch before adding to 1 cup whipping or heavy cream.

Whipshots is non-dairy (that's why it doesn't need to be refrigerated). However, like other non-dairy items, it does contain sodium caseinate (a milk derivative).

It used to be called "milk snow." In very old texts, it was referred to as neige de lait in French and neve di latte in Italian. Both translate to milk snow. A 1545 English recipe for "A Dyschefull of Snowe" is a variation on whipped cream.

The name Chantilly was probably used because the château had become a symbol of refined food; the word Chantilly by itself has since become a culinary shorthand for whipped cream.

Heavy cream and heavy whipping cream are identical.

Both must contain at least 36% or more milk fat. Regular whipping cream contains slightly less milk fat, anywhere from 30% to 35%. All three products can be used interchangeably.

Can you over whip whipped cream? ›

Once the cream is light, fluffy and thick enough to cling to the whisk when it's removed from the bowl, stop whisking. You're done. Over-whipped cream will look curdled and will eventually thicken into butter. (Don't worry!!!

STEP ONE: Add cold, heavy whipping cream to a chilled bowl. STEP TWO: Whip until you reach the medium-soft peak stage: it will hold some shape, but not super firm. STEP THREE: Add in the confectioners' sugar and whip until it returns to medium-soft peaks.

Any whipped cream can be frozen—sweetened or unsweetened, plain or with other ingredients mixed in. Whipped cream that has been stabilized with some cornstarch or cream cheese tends to keep its shape a little better when thawed.

If you're making a stacked dessert with whipped cream, and the recipe calls for a particular stabilizer, it's best to use what is recommended. If you must make a substitution, Instant ClearJel is still the best choice, but cornstarch, crème fraîche, mascarpone, and plain yogurt will all work well too.

Cream of Tartar: Cream of tartar is not 100% necessary for homemade whipped cream. However, it does help to keep it stabilized. A stabilized whipped cream keeps its shape and is excellent for topping pies, cheesecakes, and more. Just a ½ teaspoon per cup of heavy cream is all you need.

Bear in mind that if you are whisking in any alcohol then the mixture will thicken further, so we suggest erring on the side of caution as you can always whisk a fraction more after adding the bourbon, if needed.

The higher the fat content in the milk, the less likely it is to curdle. This is why heavy cream, and sometimes half-and-half, can handle the addition of beer without so much as a casein clump. It also helps to use fresh ingredients -- both beer and cream -- and to introduce them slowly at cool temperatures.

Inhaling nitrous oxide from whipped cream chargers is dangerous and can cause irreversible brain damage and even death in some instances. The main ingredient in whippets is nitrous oxide.

Your whipped cream dispenser can also be used for infusion, a process which lets you add flavours to a variety of liquids such as alcohol, oils and vinegars.