Ummm, how do you make whipped cream?

Iwantlessofme · 03-22-2011, 08:33 PM

I feel a little silly about having to ask this question, but how do I make whipped cream? I own a Ninja and a stick blender, can I use these. Also, I have read about flavored whipped cream?? How does one go about that? All recipes welcome.

I am still amazed daily at the things available to me low-carb that I don't know how to prepare or have not tried. Sometimes it seems to be the most basic of ideas that I am clueless about...

Mindy

Mary T8M · 03-22-2011, 09:08 PM

Quote:

Originally Posted by Iwantlessofme

I feel a little silly about having to ask this question, but how do I make whipped cream? I own a Ninja and a stick blender, can I use these. Also, I have read about flavored whipped cream?? How does one go about that? All recipes welcome.

I am still amazed daily at the things available to me low-carb that I don't know how to prepare or have not tried. Sometimes it seems to be the most basic of ideas that I am clueless about...

Mindy

I use my stick blender some, but mainly use a regular mixer (I have a kitchenaid, as well as a small hand mixer) it all depends on how much I'm making.

Have the heavy whipping cream COLD. I also stick the bowl and mixer blades in the fridge IF I think about it. I like a small deep bowl, put the cold cream in, whatever amount of splenda you want to use, a LITTLE vanilla extract, or whatever flavor you want, and start mixing. CAUTION check the cream every once in a while it turns to stiff peaks FAST if your mixer is pretty powerful. You CAN over whip cream (ask me how I know). It will keep pretty well in a covered bowl in the fridge IF you don't use it all right away.....Mine never lasts long enough to worry about storing it

Iwantlessofme · 03-22-2011, 09:11 PM

Mary, thank you sooooo much. Putting bowl and blades in frig now.

bowulf · 03-22-2011, 10:41 PM

Here is the video I did on the topic:

YouTube - Atkins Diet Recipes: Low Carb Whipped Cream (IF)

ravenrose · 03-23-2011, 08:15 AM

for people reading this who don't have mixers, I read recently that a food processor with the metal blade makes great whipped cream. I haven't tried it, but supposedly while it doesn't whip up quite as high, it is much more stable over time. if anyone tries this, let me know, ok?

Charski · 03-23-2011, 09:11 AM

You can add flavor/sweetness AND stabilize the cream too by adding a tablespoon or so of sugarfree instant pudding mix to it.

I also have a WhipIt! cream whipper - it's a cannister that holds 1 pint (2 cups) of cream - you put the sweetener/vanilla/whatever into the cream, put it in the cannister, screw on the top, then screw a cartridge to it that charges it and keeps it whipped and fresh for about 2 weeks - it makes whipped cream come out just like the "poof cans" of RediWhip you buy at the store!

porcupine73 · 03-23-2011, 11:25 AM

When I make it, I use the canister that takes the nitrous cartridges. It works beautifully and can be stored right in the fridge for a couple weeks, not that it lasts that long. I had to curtail that though, because I was making a chocolate whipped cream that I simply would not stop eating until the entire canister was emptied into my mouth.

clutterbug · 03-23-2011, 05:06 PM

I like to use a mixer because I find that the stick/immersion blender tends to make the whipped cream feel greasy. I don't know why this is, but I don't care for the texture. Never tried it in a food processor though.

ljguitar · 03-23-2011, 05:14 PM

Quote:

Originally Posted by Iwantlessofme

...Sometimes it seems to be the most basic of ideas that I am clueless about...

Hi Mindy…
Depends on the amount I need.

If it's just a little, a small container with the hand blender (wand) is all I need/use. If it's for a crowd the mixer.

A fun variant is to add some cocoa powder (& extra sweetener) as well and make chocolate whipped cream.

Iwantlessofme · 03-24-2011, 01:21 PM

Thank you all very much. I tried it with the stick blender and it seemed very dense. Is that how it should be? Maybe I should try it with something else, I don't have a food processor.

Larry J, what kind of sweetner do you use? I tried liquid splenda and then liquid stevia. Do you use liquid, packets, bulk? Splenda, stevia? Thanks

Mindy

Charski · 03-24-2011, 02:50 PM

It's dense with the stick blender because it doesn't incorporate a lot of air. That's why a good old hand-held mixer with 2 wire whips on it works so well - it beats a lot of air in with the cream and gives it that nice fluffy texture.

trish6103 · 03-24-2011, 03:28 PM

Quote:

Originally Posted by Iwantlessofme

Thank you all very much. I tried it with the stick blender and it seemed very dense. Is that how it should be? Maybe I should try it with something else, I don't have a food processor.

Larry J, what kind of sweetner do you use? I tried liquid splenda and then liquid stevia. Do you use liquid, packets, bulk? Splenda, stevia? Thanks

Mindy

It's not going to have the same consistency and texture as the canned stuff or Cool Whip, if that's what you're comparing it to.

hockey_gal · 03-24-2011, 04:09 PM

I have the hand mixer and it works...BUT...it is SOOOO messy. It sprays everywhere. It's terrible. How do you keep it from doing that? I have a very deep bowl and it still does it. Grrrr....

Deanne

Linnylamb · 03-24-2011, 04:38 PM

Putting the bowl and the beater in the fridge or freezer works great every time.

If you have a stand mixer, throw a kitchen towel over it to keep the the cream from splattering.

Charski · 03-24-2011, 06:47 PM

Quote:

Originally Posted by hockey_gal

I have the hand mixer and it works...BUT...it is SOOOO messy. It sprays everywhere. It's terrible. How do you keep it from doing that? I have a very deep bowl and it still does it. Grrrr....

Deanne

Cut a piece of waxed paper a bit larger than your bowl - poke the beaters up through the middle of it and into the mixer. Mix away! The waxed paper will keep the splatters from coming out of the bowl.

You'll learn what size works best for your bowl.

Jennifer Eloff · 03-25-2011, 07:54 AM

What a great idea, Char. You are amazing!

Charski · 03-25-2011, 08:31 AM

Aw shucks.... :blush:

Princessdmw33 · 03-25-2011, 08:39 AM

Quote:

Originally Posted by hockey_gal

I have the hand mixer and it works...BUT...it is SOOOO messy. It sprays everywhere. It's terrible. How do you keep it from doing that? I have a very deep bowl and it still does it. Grrrr....

Deanne

Or have your dogs nearby to catch it. All my dogs have to do is hear the mixer on and they come running waiting for whipped cream to fly.

EveH · 03-25-2011, 09:19 AM

My little blender stick/chopper combo, comes with one beater. But it is possible to only use one of your beaters on a hand held mixer too. I fill a 16 oz empty sour cream carton about 1/3 the way up with cream, add one tsp SF cheesecake pudding mix, some Splenda, and just whip away. When it reaches the top of the carton, I put on the lid and use later for Jello or freeze. It freezes well. Just let thaw.
Of course you can use a regular old manual whisk to whip cream too if you are young and energetic.

03-22-2011, 08:33 PM	#1
Iwantlessofme Major LCF Poster! Join Date: Aug 2008 Location: In he**...moving back towards sanity Posts: 1,374 Gallery: Iwantlessofme Stats: Way to much/Less/Way, way less WOE: Low-carb/ Atkinsish Start Date: Every single day, day in day out	Ummm, how do you make whipped cream? I feel a little silly about having to ask this question, but how do I make whipped cream? I own a Ninja and a stick blender, can I use these. Also, I have read about flavored whipped cream?? How does one go about that? All recipes welcome. I am still amazed daily at the things available to me low-carb that I don't know how to prepare or have not tried. Sometimes it seems to be the most basic of ideas that I am clueless about... Mindy

03-25-2011, 09:19 AM	#19
EveH Major LCF Poster! Join Date: May 2003 Location: Gulf Coast Posts: 2,677 Gallery: EveH Stats: 165/122/130----5'4" WOE: Atkins..skipped induction Start Date: Oct 2010	My little blender stick/chopper combo, comes with one beater. But it is possible to only use one of your beaters on a hand held mixer too. I fill a 16 oz empty sour cream carton about 1/3 the way up with cream, add one tsp SF cheesecake pudding mix, some Splenda, and just whip away. When it reaches the top of the carton, I put on the lid and use later for Jello or freeze. It freezes well. Just let thaw. Of course you can use a regular old manual whisk to whip cream too if you are young and energetic. __________________ 165/ 122/ 130...old member from 2003...returning Oct/2010 I made Goal on 6-12-11 New Goal....... 120 DH: 230/187/180

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03-22-2011, 09:11 PM	#3
Iwantlessofme Major LCF Poster! Join Date: Aug 2008 Location: In he**...moving back towards sanity Posts: 1,374 Gallery: Iwantlessofme Stats: Way to much/Less/Way, way less WOE: Low-carb/ Atkinsish Start Date: Every single day, day in day out	Mary, thank you sooooo much. Putting bowl and blades in frig now.

03-23-2011, 08:15 AM	#5
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,080 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	for people reading this who don't have mixers, I read recently that a food processor with the metal blade makes great whipped cream. I haven't tried it, but supposedly while it doesn't whip up quite as high, it is much more stable over time. if anyone tries this, let me know, ok?

03-23-2011, 09:11 AM	#6
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,870 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	You can add flavor/sweetness AND stabilize the cream too by adding a tablespoon or so of sugarfree instant pudding mix to it. I also have a WhipIt! cream whipper - it's a cannister that holds 1 pint (2 cups) of cream - you put the sweetener/vanilla/whatever into the cream, put it in the cannister, screw on the top, then screw a cartridge to it that charges it and keeps it whipped and fresh for about 2 weeks - it makes whipped cream come out just like the "poof cans" of RediWhip you buy at the store!

03-23-2011, 11:25 AM	#7
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	When I make it, I use the canister that takes the nitrous cartridges. It works beautifully and can be stored right in the fridge for a couple weeks, not that it lasts that long. I had to curtail that though, because I was making a chocolate whipped cream that I simply would not stop eating until the entire canister was emptied into my mouth.

03-23-2011, 05:06 PM	#8
clutterbug Major LCF Poster! Join Date: Jul 2008 Location: Amongst children and clutter! Posts: 1,029 Gallery: clutterbug Stats: 235/221/172 WOE: Back to Atkins Start Date: Started LC in March '08	I like to use a mixer because I find that the stick/immersion blender tends to make the whipped cream feel greasy. I don't know why this is, but I don't care for the texture. Never tried it in a food processor though.

03-24-2011, 01:21 PM	#10
Iwantlessofme Major LCF Poster! Join Date: Aug 2008 Location: In he**...moving back towards sanity Posts: 1,374 Gallery: Iwantlessofme Stats: Way to much/Less/Way, way less WOE: Low-carb/ Atkinsish Start Date: Every single day, day in day out	Thank you all very much. I tried it with the stick blender and it seemed very dense. Is that how it should be? Maybe I should try it with something else, I don't have a food processor. Larry J, what kind of sweetner do you use? I tried liquid splenda and then liquid stevia. Do you use liquid, packets, bulk? Splenda, stevia? Thanks Mindy

03-24-2011, 02:50 PM	#11
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,870 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	It's dense with the stick blender because it doesn't incorporate a lot of air. That's why a good old hand-held mixer with 2 wire whips on it works so well - it beats a lot of air in with the cream and gives it that nice fluffy texture.

03-24-2011, 04:09 PM	#13
hockey_gal Major LCF Poster! Join Date: Aug 2010 Location: West Coast of Canada Posts: 1,238 Gallery: hockey_gal Stats: 172/147/150 5'7.5 Goal met: Aug 19/11 WOE: Moderate LC Start Date: Aug 2010	I have the hand mixer and it works...BUT...it is SOOOO messy. It sprays everywhere. It's terrible. How do you keep it from doing that? I have a very deep bowl and it still does it. Grrrr.... Deanne

03-24-2011, 04:38 PM	#14
Linnylamb Senior LCF Member Join Date: Oct 2010 Location: Pennsylvania Posts: 263 Gallery: Linnylamb Stats: 219/166/130 WOE: Atkins Start Date: August 2010 (This time around!)	Putting the bowl and the beater in the fridge or freezer works great every time. If you have a stand mixer, throw a kitchen towel over it to keep the the cream from splattering.

03-25-2011, 07:54 AM	#16
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	What a great idea, Char. You are amazing!

03-25-2011, 08:31 AM	#17
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,870 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Aw shucks.... :blush: