Can You Make Whipped Cream With Liquid Coffee Creamer?
Nothing beats the touch of silky whipped cream on your pastries and coffee drinks. And since we live in a world of possibilities, it’s the best move to make your own at home. However, is it possible to use liquid coffee creamer when making the whipped cream? Let’s find out.
You cannot make whipped cream using the liquid coffee creamer. That’s because the coffee creamer lacks enough fats to enable your whipped cream to become thick and fluffy. The ideal option is the heavy cream with high-fat content.
Guidelines For Making a Perfect Whipped Cream
Allow me to give you some tips that will guide you in your whipped cream-making process.
- The cream you decide to use should have enough fat content. Fat content in the cream should not be less than 30%. If you use single cream, it will fail to whip.
- The cream you want to use needs to be very cold.
- The whisk and the bowl should be cold too. If there is enough time, chill your bowl. Besides, use a metal or glass bowl if you can access one.
- You can whip your cream in many ways. They include using a stand mixer, balloon whisk, electric hand mixer, and food processor. No matter the method you use, it is vital to regulate the timings. The purpose is to ensure that you achieve the best results within the stipulated time.
- While whipping, do it slowly and controllably.
- Avoid overwhipping your cream.
- Cream doubles in size after whipping. So, use a deep bowl.
Can You Make Whipped Cream With Liquid Coffee Creamer?
Liquid coffee creamer is dairy-free and lacks enough fat content to make a perfect whipped cream. Generally, 15 ml coffee creamer, equivalent to a tablespoon, contains about 1g of fat. Though, coffee creamer fat content varies depending on the brand.
Therefore, if you decide to use liquid coffee creamer, it won’t make a fluffy whipped cream. In fact, there are possibilities you won’t even whisk it. That’s because the fat content is less than the required 30% and above.
For your whipped cream to come out perfect, you need to use heavy cream with high-fat content. The cream contains 36-40% fat, which is roughly 5.4g per tablespoon. With that, your whipped cream emerges thick and fluffy.
How Do You Make Your Whipped Cream?
I will teach you how to make your whipped cream using two different methods; whisking and using a stand mixer or hand mixer.
- 150 ml double cream, chilled
- Flavors. Though they are optional.
Note: The ingredients above make 300 ml whipped cream, which can fit five servings.
Whipping Cream With a Whisk
- Pour your cream into your chilled bowl. Start whisking while moving your cream across the bowl. Feel free to take breaks when need be. You will notice your cream turning to frothy bubbles. Then it will turn into a thick liquid.
- If the cream trails on a surface fail to sink immediately, that’s a sign you are almost there. Continue whisking the cream until it forms soft peaks flopping over.
- Pour in any flavorings and continue whisking. When the peaks become stiff, making the cream to feels more solid, stop there. Your whipped cream is ready.
Using a Stand Mixer
- Put the cream in a chilled bowl, immerse in the beaters, and switch on your stand mixer. Beat the cream on medium speed. It will turn into a bowl of bubbles in no time. Also, the cream will start to thicken.
- Continue beating the cream until you see soft peaks.
- Pour in any flavorings and reduce the speed. When the peak flop over stops, you are good to go.
What Can You Do If You Overwhip Your Cream?
Using a stand mixer takes a short time for the cream to form stiff peaks. Therefore, you need to be keener.
Assuming you have already overwhipped the cream, no need to worry. It depends on the extent of the overwhipping. If you have not gone so far, pour to the mixture a little cream and stir. Use the whisk to stir by hand until you make it creamy again.
Nevertheless, if the overwhipping is too much, making the cream too clumpy, you are almost preparing butter. Just take another cream and start the entire process again. But don’t waste the overwhipped one. You can use it in other recipes that require butter.
My advice is that until you perfect your cream making, always set aside a few tablespoons of cream. You can use them in instances when your cream clumps.
How Can You Use Whipped Cream?
- You can use the cream in certain coffee drinks as a topping.
- You can put it on top of desserts like cakes and pies.
- It is an ingredient in soups for thickening.
- It is the best garnish for hot chocolate.
- You can also use it in sauce making. For instance, it is the best in making the Alfredo sauce.
- Use it when making milkshakes.
- It’s a garnish for a wide range of foods.
- Don’t hesitate to add it to your cocktails.
- Garnish your frappes with it.
How Do You Store Your Whipped Cream?
The cream is a perishable dairy product. That’s why it’s wise to prepare it just when you need to use it. However, if you need to make it ready ahead of time, store the whipped cream in a refrigerator for a maximum of 48 hours.
To store the cream in the refrigerator properly, place it in a sieve with cheesecloth lining. Then put the sieve in a bowl, tightly cover, and refrigerate.
Another option would be to freeze the whipped cream. Here, you place the whipped cream in a plastic wrap and put it inside the freezer uncovered.
When the cream freezes, you transfer it from the plastic wrap to a sealable plastic bag. Afterward, you return it to the freezer. You can store the whipped cream in the freezer for up to 2 weeks.
If it’s just a leftover cream, put it in an airtight vessel and refrigerate. I advise you to use it in less than 24 hours.
You can use the liquid coffee creamer in so many foods and beverages. Nonetheless, it’s not a good option for whipped cream. That’s because it has a low-fat level to make a fluffy and thick cream. Therefore, I recommend you use a heavy cream always when preparing your whipped cream to achieve maximum results.