Heavy whipping cream, recipe calculated, written, tested and photographed by me, the stores near me have frustratingly been out of heavy whipping cream, so I decided to use my ice cream maker to make my own!
Heavy whipping cream, recipe calculated, written, tested and photographed by me, the stores near me have frustratingly been out of heavy whipping cream, so I decided to use my ice cream maker to make my own!
by Taric250
4 Comments
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Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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Taric250
The stores near me were frustratingly constantly out of heavy whipping cream, so I decided to make my own! You really do need a pretty powerful blender for the fat globules to become small enough for whipping. Unfortunately, industrial homogenizers simply aren’t available for home kitchens, so if you struggle to get it to whip, some instant clear gel or instant pudding mix comes in really handy.
You can use this for any recipe that calls for heavy whipping cream. It has the exact same amount of fat, Milk-Solids-that-are-Not-Fat (MSNF) and water as heavy whipping cream.
wizzard419
Now you must go and buy one of those British cream makers from WWII to compare. They literally were things where you could take butter and milk, press a lever (like a pump) and it would force them to homogenize a bit.
4 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
The stores near me were frustratingly constantly out of heavy whipping cream, so I decided to make my own! You really do need a pretty powerful blender for the fat globules to become small enough for whipping. Unfortunately, industrial homogenizers simply aren’t available for home kitchens, so if you struggle to get it to whip, some instant clear gel or instant pudding mix comes in really handy.
You can use this for any recipe that calls for heavy whipping cream. It has the exact same amount of fat, Milk-Solids-that-are-Not-Fat (MSNF) and water as heavy whipping cream.
Now you must go and buy one of those British cream makers from WWII to compare. They literally were things where you could take butter and milk, press a lever (like a pump) and it would force them to homogenize a bit.
Looks fantastic! Awesome job