It happens to the best of us, you make a great batch of whipped cream but for whatever reason, it goes watery. Of course, there is always an option for a store-bought whipped cream, but to be honest, nothing compares to fresh whipped cream. It has a better flavor and texture, which you can not replicate with a canned whipped cream. But the canned version does have the advantage of being more convenient to use, especially if it has nice nang. Whipped cream lovers often use nang delivery Melbourne to replicate the same convenience and fluffy texture of a canned whipped cream.
But if you have ever tried making whipped cream at home, you will know it’s not as easy as it looks. You might not even know where the water is coming from. We are here to clear the air and tell you how to avoid watery whipped cream.
Where does the water come from?
Since whipped cream is well beaten heavy cream, the water contents that might appear if you mess up your whipped cream are from milk that you did not mix well enough. Although messing up whipping heavy cream does seem impossible in theory, in practice you can easily over mix and ruin the whole batch. If you mix it too much it will actually deflate your mixture, and eventually, it will separate and go watery. On the other hand, you can mess up your whipped cream if you don’t mix it enough. That is why so many people avoid making whipped cream themselves and instead go for the store-bought version. You have to mix your cream to a perfect state, anything less or more means that you won’t make whipped cream and you can forget all the plans you had for utilizing your homemade whipped cream.
Sadly there aren’t many ways to repurpose whipped cream once you’ve ruined the consistency, so either pay close attention to the mixture at all times or try to fix it with the following tricks.
While making whipped cream from scratch is scary and the chances of messing up are high, there are ways to come back from the mistake of mixing it too much. All you have to do is either add a half teaspoon of cream of tartar or cool unflavored gelatin. This will help stabilize the cream and get it back to its desired consistency. But of course, it’s always better if you get it right the first time. You will have a better texture and overall taste.
Whenever you start to see the texture of your cream go watery, you know it’s not a good sign and you should stop mixing immediately. Making perfect whipped cream on a first try is almost impossible. You need to be extra attentive and see the signs that the cream is almost done before it is too late. It just takes a bit of practice and patience to master the art of whipped cream.
