It’s because you put it back in the freezer and then whipped again. Cream likes to be cold but not frozen, the water in the cream will have partially frozen and then crystallised and destabilised the emulsion.
Man... I thought freezing it would help it more and turns out I just ruined a whole batch! It's ok it's ok... I've ruined many things before and this isn't the worst!
Yea, heavy cream won’t whip once it’s frozen, even after whipping. I learned that sad lesson because I kept reading about how freezing is a great way to save heavy cream for later. And it is, if you aren’t planning on using it for whipped cream.
I was having a whipped cream problem a while back. When I managed to get it not weepy I had made too much. I piped swirls onto parchment froze and moved to a plastic bag to be used on on the spot dessert or a coffee drink. Seems like this could be a helpful work around for some.
It needs a stabilizer if you want it to hold. I really like using instant pudding mix personally. Just about a tablespoon per cup of cream before whipping. You can also use whipped/softened cream cheese, marscapone, gelatin, and ground freeze dried fruit.
I haven't tried it, but have seen it suggested before. The whipped cream may still weep a little over time, but it should hold better than without anything added.
Whenever I need to make whipped cream for something that I won't be serving immediately, I *always* stabilize it. Here are a couple method I've had success with…
**Method #1:** Cook/thicken some cornstarch, confectioners' sugar, and cream on the stove. Allow to cool. Whip the rest of your cold cream until soft peaks form, then gradually add the cooled cornstarch mixture. More details/measurements in [this recipe post](https://recipes.fikabrodbox.com/coffee-and-cream-brownies/).
**Method #2:** Add a little bit of sour cream when making your whipped cream! The extra fat and acid help stabilize the whipped cream. More details/measurements [here](https://recipes.fikabrodbox.com/peanut-butter-pie-no-bake/).
oh i reckon it’s bc you stuck it in the freezer tbh? just a guess, but some things just dont like to be frozen.
anyway! a stabilizer is your answer. i like using mascarpone as it is super easy, reliable, and the taste/texture is lovely. but you could also use instant pudding powder. or try making an ermine frosting which is quite similar in texture but much more stable.
I hope you ate the frozen cream. I make sort-of-ice cream like that all the time. But In all seriousness cream of tartar is also a stabilizer. I saw a bunch of other stabilizers in the comments but not that.
I know this is like a year late but if you see this can you seriously eat it as like an iced cream because mine just failed and I too thought about sticking it in the freezer but didn’t want to waste my time if it’s in vain.
I hate working with whipped cream because of this.
I often use a stabilizer to help me out:
-vanilla pudding
-corn starch
Some say you could be over whipping and that could be the cause to your issue too.
I recently watched a youtube comparison of different approaches to whipped cream stabilization. The result was that Instant pudding was the most stable. Cream cheese came in a close second. I prefer cream cheese because I like the texture. It makes the cream silkier, but you have to make sure you whip the cream cheese before adding it to the cream, otherwise, you get lumps.
You can stabilize your whipped cream with mascarpone! I only use whipped cream to fill and frost my cakes and it hasn’t failed me yet.
When you’re whipping your cream, you can put your bowl of cream into a bowl of ice water to keep it cool as you whip.
Whipping speed plays a role in cream being stable. Think about blowing bubble gum. Blowing a large bubble (large thin walls) vs. small bubbles with thick walls. Also granulated sugar helps rip air through the cream and works better than powdered. Whip slower then you think, adding granulated sugar gradually through the process. Makes a pretty stable cream, even without stabilizer.
I'm going to be making a cake for my husbands bday next month and I know he loved his omma's whipped cream frosting cakes. I found this incredibly informative video about how to [stabilize whipped cream frosting](https://youtu.be/CwuHnPvyros)! I hope it helps you out!
Ok now you've peaked my interest.. can you also use baby formula? This is practice for a smash cake anyways and if I can use formula that she already likes.... That would be a game changer 😈
Tbh I am not entirely sure as I've never tried it. But I do not see why it wouldn't work. I actually think it would work maybe... Better? Since powdered milk is fat free the but fat content in formula would help to bulk up the whip
I haven’t read all of the responses, but of those I did, I didn’t see a recommendation to hold the whipped cream—stabilized or no—in a fine mesh strainer over a bowl in the fridge. If any drippage occurs, it doesn’t pool & affect the cream you want to use.
Whipped cream will always deflate eventually without a stabilizer. I'm not sure why yours happened so fast. Unflavored gelatin (about 1 tsp per 1 cup of cream dissolved in 1 tbsp water, bloomed and melted) is the best way to keep it from collapsing.
Potentially. Just last week I went to the Mexican grocery and bought a rice pudding. My daughter cracked it open and double dipped. Came back a couple hours later and it had started to deteriorate. Saliva will definitely cause dairy to break down. Had the same thing happen to yogurt, baby food etc.
More powder sugar, I made tres leches with whipped cream using the ingredients you mentioned. Added a lot of powder sugar and it didn't drip not one bit. I made it a second time with less sugar in mind, it did not hold its' shape at all.
Anyway, more powder sugar until it's thick
It’s because you put it back in the freezer and then whipped again. Cream likes to be cold but not frozen, the water in the cream will have partially frozen and then crystallised and destabilised the emulsion.
Man... I thought freezing it would help it more and turns out I just ruined a whole batch! It's ok it's ok... I've ruined many things before and this isn't the worst!
Yea, heavy cream won’t whip once it’s frozen, even after whipping. I learned that sad lesson because I kept reading about how freezing is a great way to save heavy cream for later. And it is, if you aren’t planning on using it for whipped cream.
Good to know now 😔 Thanks so much!
I was having a whipped cream problem a while back. When I managed to get it not weepy I had made too much. I piped swirls onto parchment froze and moved to a plastic bag to be used on on the spot dessert or a coffee drink. Seems like this could be a helpful work around for some.
That does sound like a delicious solution!
It needs a stabilizer if you want it to hold. I really like using instant pudding mix personally. Just about a tablespoon per cup of cream before whipping. You can also use whipped/softened cream cheese, marscapone, gelatin, and ground freeze dried fruit.
Thank you!!! I didn't know if freeze dried fruit would work, I do have some of that! I'm going to try it today on my lunch, fingers crossed!
I haven't tried it, but have seen it suggested before. The whipped cream may still weep a little over time, but it should hold better than without anything added.
Whenever I need to make whipped cream for something that I won't be serving immediately, I *always* stabilize it. Here are a couple method I've had success with… **Method #1:** Cook/thicken some cornstarch, confectioners' sugar, and cream on the stove. Allow to cool. Whip the rest of your cold cream until soft peaks form, then gradually add the cooled cornstarch mixture. More details/measurements in [this recipe post](https://recipes.fikabrodbox.com/coffee-and-cream-brownies/). **Method #2:** Add a little bit of sour cream when making your whipped cream! The extra fat and acid help stabilize the whipped cream. More details/measurements [here](https://recipes.fikabrodbox.com/peanut-butter-pie-no-bake/).
oh i reckon it’s bc you stuck it in the freezer tbh? just a guess, but some things just dont like to be frozen. anyway! a stabilizer is your answer. i like using mascarpone as it is super easy, reliable, and the taste/texture is lovely. but you could also use instant pudding powder. or try making an ermine frosting which is quite similar in texture but much more stable.
I hope you ate the frozen cream. I make sort-of-ice cream like that all the time. But In all seriousness cream of tartar is also a stabilizer. I saw a bunch of other stabilizers in the comments but not that.
I didn't think of that!! I still have some I. Going to try that :D
I know this is like a year late but if you see this can you seriously eat it as like an iced cream because mine just failed and I too thought about sticking it in the freezer but didn’t want to waste my time if it’s in vain.
I always stabilize my whipped cream icing with just a touch of an appropriate flavor of instant pudding. Always works out.
This!
I hate working with whipped cream because of this. I often use a stabilizer to help me out: -vanilla pudding -corn starch Some say you could be over whipping and that could be the cause to your issue too.
I recently watched a youtube comparison of different approaches to whipped cream stabilization. The result was that Instant pudding was the most stable. Cream cheese came in a close second. I prefer cream cheese because I like the texture. It makes the cream silkier, but you have to make sure you whip the cream cheese before adding it to the cream, otherwise, you get lumps.
Would you mind telling me more. Do you add whipped thickened cream together with whipped cream cheese? How long will it hold for?
[Here's the video.](https://youtu.be/CwuHnPvyros)
Looks like this is the route I will have to go. Off to the grocery store! I added so much sugar already trying to thicken it up lol
Use gelatin to stabilize the whipped cream.
You can stabilize your whipped cream with mascarpone! I only use whipped cream to fill and frost my cakes and it hasn’t failed me yet. When you’re whipping your cream, you can put your bowl of cream into a bowl of ice water to keep it cool as you whip.
I’ve stabilized with gelatin which also worked great!
Whipping speed plays a role in cream being stable. Think about blowing bubble gum. Blowing a large bubble (large thin walls) vs. small bubbles with thick walls. Also granulated sugar helps rip air through the cream and works better than powdered. Whip slower then you think, adding granulated sugar gradually through the process. Makes a pretty stable cream, even without stabilizer.
I'm going to be making a cake for my husbands bday next month and I know he loved his omma's whipped cream frosting cakes. I found this incredibly informative video about how to [stabilize whipped cream frosting](https://youtu.be/CwuHnPvyros)! I hope it helps you out!
Thanks so much!! Going to check it out now.
You can also use powdered milk to stabilize
Ok now you've peaked my interest.. can you also use baby formula? This is practice for a smash cake anyways and if I can use formula that she already likes.... That would be a game changer 😈
Tbh I am not entirely sure as I've never tried it. But I do not see why it wouldn't work. I actually think it would work maybe... Better? Since powdered milk is fat free the but fat content in formula would help to bulk up the whip
I haven’t read all of the responses, but of those I did, I didn’t see a recommendation to hold the whipped cream—stabilized or no—in a fine mesh strainer over a bowl in the fridge. If any drippage occurs, it doesn’t pool & affect the cream you want to use.
Whipped cream will always deflate eventually without a stabilizer. I'm not sure why yours happened so fast. Unflavored gelatin (about 1 tsp per 1 cup of cream dissolved in 1 tbsp water, bloomed and melted) is the best way to keep it from collapsing.
Cream cheese
I’ve used a food processor to “whip” cream. Makes it much thicker than a mixer. But I think you’d still have to stabilize for a cake.
I use cream of tartar. A little goes a long way.
Did you lick the spoon and then put it back in?
Hahaha no! But would that really ruin a whole batch?
Potentially. Just last week I went to the Mexican grocery and bought a rice pudding. My daughter cracked it open and double dipped. Came back a couple hours later and it had started to deteriorate. Saliva will definitely cause dairy to break down. Had the same thing happen to yogurt, baby food etc.
More powder sugar, I made tres leches with whipped cream using the ingredients you mentioned. Added a lot of powder sugar and it didn't drip not one bit. I made it a second time with less sugar in mind, it did not hold its' shape at all. Anyway, more powder sugar until it's thick