Partially Whipped Cream
Partially Whipped Cream
Equipment
- Measuring Equipment (jigger)
- Food Processor with Whisk Attachment (optional, but recommended)
- Bowl or Container
Ingredients
- 200 ml Heavy Whipping Cream [35% fat or higher] (1 Cup)
- 1 Teaspoon Vanilla Extract (optional)
Instructions
- In a chilled mixing bowl, or food processor, add the cream.
- Whip the cream with a whisk until bubbles no longer collect on the surface. This takes about about 3 minutes with a Kitchenaid on medium speed.
- The final version should be less than stiff (like a whipped cream would be) and still pourable.
Making Partially Whipped Cream
Ok, this might sound like a weird or wholly unnecessary recipe, but I assure you that Partially Whipped Cream has its place and importance in the world. There are times when a cream just won’t work for what you’re making; as it’s too thin, runny, and unstable. If you pour cream into a drink, for example, it will mix and incorporate itself into the other liquids. That’s great for a cafe latte, but if you want to build something with layers, it’s going to be hard to pull off.
Whipped cream, on the other hand, is too much of a solid. It’s thick and it doesn’t pour. Again, if you’re building a drink with layers, it’s not going to look right.
Sometimes we need to split the difference. This is where is partially whipped cream comes into play. Frankly, it’s essential if you’re making an Irish Coffee, but it’s great for a lot of other drinks and it’s aesthetically pleasing with some desserts (if you’re into that kind of thing). I do prefer this partially whipped cream with dense chocolate cakes, as it can be ladled on to one side and dripped off into a little ‘pool.’
Flavor Country
I’ve never been a big fan of flavored creamers, which you can sometimes find in convenience store in the US. They are low quality fake cream, rife with sugar, and solely used for masking the taste of subpar coffee. They have totally put me off the idea of flavoring a straight cream.
I’m also not a fan of flavored whipped creams. I haven’t seen many varieties of them, but the one that stands out is chocolate flavored whipped cream. This idea seems really tacky and unnecessary. It sort of ruins the idea of whipped cream.
That all being said, I really love flavoring my partially whipped cream.
You can do a sweeter variation by adding powdered sugar to the cream. You can adjust the level of sugar to your own desire, but 45 g (2 Tablespoons) of confectioners’ sugar to a cup of cream is the typical measurements.
*Powder sugar is a thickening agent, so the whipping time will be reduced. Keep a close eye on the cream.
Trying this amazing alternative recipe:
Alcohol; The Solution To All Problems
You can opt for alcohol instead, and in my humble opinion this is really where partially whipped cream shows its worth. Since the partially whipped cream allows you to layer, you can keep some flavors separated, rather than having everything mixed together. This is great when you have multiple flavors with strong profiles.
*Alcohol will think out the mixture, so the whipping time might increase.
You will have to play around a little to get the right flavor profile. I suggest starting off with 2oz (60ml) of alcohol to one cup of cream. Whisk a little and taste. If the flavor isn’t where you would like it to be, add 0.5 to 1oz (15-30ml) more. You do want the flavor to stand out, as you will layering it on top of something else.
*Amaretto or mint liqueur work really well.
You can put your cocktail making skills to the test with these:
A spoonful of Cream…