The other day I was whipping some cream but it came out way too thin. At first I thought it was because I left my cream out for too long in the fridge and it went bad. However, after looking into one of my favorite cookbooks, I realized that heavy cream could actually be thickened.
This article will show you the different methods that might help you avoid the problem with your next batch of whipped cream or custard.
Why is Your Heavy Whipping Cream Thin?
If your heavy whipping cream is thin, it’s most likely the result of using too little butterfat in the cream. The butterfat (which is comprised of a combination of milk fat globules and water) will separate from the other components of the cream substitute if it’s not present in enough quantity.
In order to alter the consistency of heavy whipping cream without affecting its quality, simply add more butterfat by replacing some of the water with milk or half-and-half. Keep in mind that this will change its flavor slightly.
What Should You Do if Your Heavy Cream Is Thin?
There are several different avenues you can take to make your heavy whipping cream thicker, including using a stabilizer or thickener. If the purpose of using heavy whipping cream is simply to add volume or body to a dish that doesn’t require it to be whipped, then you might be able to simply add additional heavy cream without making any other alterations.
Stabilizers often alter the flavor of a product, so it should be used with caution. There are several stabilizers you can add to heavy whipping cream, but they will alter the texture and consistency of the cream. They can also cause off-flavors and can lead to clumping. Instead, you may want to use a thickener, which has less of an effect on the flavor of your dish.
How To Thicken Heavy Whipping Cream
You might be able to thicken heavy whipping cream by replacing part of the liquid with milk or half-and-half. This will change its flavor slightly (by altering the ratio of butterfat to water in a standard batch).
Additionally, keep in mind that heavy whipping cream will always be thicker when it is just out of the fridge than when it has reached room temperature. So, for the best consistency, make and store your heavy whipping cream a day or two ahead of time.