how do i keep whip cream from turning watery?

Question

and if i does turn watery is der anythin i can do to make it get whipy again??

Answer 1

There are ways to keep whipped cream from separating.

1. Use the product called "Whip It," made by Oetker. I don't know where you live, but you can try looking in specialty groceries or online. Whip It is pregelatinized starch that solidifies the cream. You just beat it into the cream while whipping. The cream will hold for at least 2 days. This is my favorite way to stabilize whipped cream.

2. An easier-to-buy, but somewhat harder-to-do method is to use plain gelatin. Here are some instructions from Hormel foods, found at http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=17&id=962

1. Soak 1/2 teaspoon of plain gelatin in 1 tablespoon of cold water for 5 minutes.
2. Place the gelatin and cold water in a heat resistant container and set in a small pan of very hot water just until the gelatin is dissolved. If heating on a stove, do not allow the gelatin to boil.
3. After gelatin has dissolved, set it aside to cool. Allow it to cool to about body temperature. Note: if the gelatin is too hot it will deflate the whipped cream when it is added and if it is allowed to cool too much it will thicken too much and not incorporate into the cream.
4. Follow instructions above for whipping the cream. Add the gelatin after the sugar and flavoring has been whipped in but before the cream forms soft peaks.
5. Once the gelatin is incorporated in the whipped cream, beat until cream forms soft peaks, and then stop beating with the electric mixer. Finish whipping with a wire balloon whisk to bring the cream to the desired consistency.
6. If the whipped cream is to be spread on a cake or dessert, use immediately because it will set quickly and become difficult to spread.

In instruction #2 above, I suggest microwaving the gelatin-water mixture for 20 secs. You do have to let the mixture cool to lukewarm, but don't let it solidify before beating it into the cream. If it re-solidifies, just rewarm it.

It is difficult to re-whip separated cream. You might succeed if you chill a whisk in the freezer for a few minutes first, then whisk the cream together, then rebeat by hand for a minute or 90 seconds.

Here's a link to Oetker Whip-It: http://www.shopping.com/xFS?KW=oetker+whip+it&CLT=SCH&x=0&y=0

Answer 2

make sure when youre whipping it that youve put the beaters and the bowl (metal is best cause it stays cold) in the freezer for 10 minutes or so. use a bowl that is deep as opposed to wide. this and the cold beaters help it increase in volume. after a few seconds of beating you can add cream of tarter (just a tiny bit, 1/4 teaspoon) to it. this acts a stabilizer, which you also use for making meringues. at this point is also where youd want to add sugar or flavourings. once it has reached that watery state there isnt anything you can do to make it whip up again though.

Answer 3

You're overbeating it. Stop beating when it forms soft peaks when you pick your beaters up and the cream makes little pointy peaks.

Once it's broken, no, it's broken. Pitch it and start again.

Answer 4

you cant prevent that...and no you cant make whipy again.

Answer 5

Gosh, whipped cream doesn't linger that long in my house... :-)

Answer 6

You need to whip it up from time to time.

Answer 7

cream ot tarter

Answer 8

keep it freez

Answer 9

shake it!!