How to whip 20% cream into a thick foam or cream

Looking to reduce the calories in your dessert by using lower-fat cream? Today we'll tell you how to whip 20% fat cream into a thick foam or cream, and we'll also share the key tips used by experienced chefs.

How to choose whipping cream

Today, you can find classic cream with fat content ranging from 10% to 38% (made from whole cow's milk), as well as alternative plant-based varieties (soy, coconut, etc.). Homemade cream typically has a fat content of 30-35%.

You can use different types of cream for whipping:

• classic without stabilizers and preservatives (regular natural cream obtained from cow's milk);
• special "Whipping cream" with the addition of a stabilizer (it is easier to whip into a thick foam with a regular mixer and produces a more stable cream for cakes or pastries);
• Butter cream (differs from classic cream in composition and texture and may contain several types of thickener and stabilizer).

For more information on the differences between the various types of natural cream available in stores, watch this video:

We also suggest looking at a comparison of dairy and vegetable creams, developed specifically for making confectionery:

Everything is clear with heavy cream, but what if you want to make a cake filling or frosting with low-fat cream? Can you whip 20% cream the same way as heavy cream?

How to whip 20% cream into cream

Don't be discouraged. Natural cream with 20% fat can be whipped into cake frosting, but to achieve the desired thickness, experienced pastry chefs add special thickening agents to the mixture (along with powdered sugar). Let's look at different options for making thick, delicious frosting from low-fat cream.

Option #1 – butter

If you only have 20% cream at home, you can increase its fat content by simply adding a little butter. After that, the cream will whip up beautifully!

Recipe:

1. Pour the cream into a microwave-safe container or saucepan.
2. Add the required amount of oil.
3. Heat the cream slightly until it is hot enough to melt the butter.
4. Mix melted butter and cream thoroughly.
5. Cool the mixture to room temperature and place in the refrigerator for 30 minutes.
6. After this, you can add sugar or powdered sugar to the cream and beat it with a whisk or mixer (do not beat the cream with an immersion blender!).

Option #2 – ready-made thickener

A special thickener, available at any store today, helps whip 20% cream to soft, airy peaks. Keep in mind that the standard amount of one packet per 200 ml is calculated for cream with a fat content of 30% or more, while for a 20% product, the amount of thickener should be slightly higher.

Recipe:

1. Pour the cream into a container suitable for whipping.
2. Pour the contents of the packet into the cream (you don’t need to add sugar, as the composition already contains powdered sugar).
3. Whip the cream for 5-10 minutes (the cream thickens quite quickly when whipped).

Option #3 – starch

If you decide to test whether you can whip 20% cream to a thick consistency and are not satisfied with the result, a spoonful of starch can correct the situation.

Of course, you can add 1 tablespoon of starch to already whipped (and not thick enough) cream, and after a while beat it a little more with a mixer, but it is better to do everything correctly, as indicated in the recipe.

Recipe:

1. Mix cornstarch and powdered sugar until smooth.
2. Pour the cream into a whipping bowl.
3. Add the dry mixture and stir.
4. Let the mixture sit for 10-15 minutes (the starch should thicken the cream a little).
5. Beat with a mixer for 5-10 minutes.

Option No. 4 – gelatin

You can achieve the stiffest possible peaks in whipped cream using gelatin. This method is effective provided the finished product is stored in the refrigerator (cream whipped with gelatin tends to melt in warm temperatures).

Recipe:

1. Pour 100 ml of cream into a separate bowl.
2. Add instant gelatin and stir well.
3. Let the mixture sit for about 10 minutes to allow the gelatin to swell properly.
4. Add powdered sugar, vanilla sugar and citric acid to the remaining 150 ml of cream.
5. Start beating 150 ml with a mixer at low speed, gradually adding cream and gelatin.
6. Beat for another 5 minutes until done.

Many confectioners know how to whip 20% cream into a thick foam, but prefer other methods, because gelatin can:

• affect the taste of the product (in order to interrupt the characteristic taste, the recipe contains vanilla and citric acid);
• make the texture of the cream slightly unusual (the mass turns out thicker than classic whipped cream);
• change the consistency of the cream at the most inopportune moment (gelatin loses its properties in warmth);

Option #5 – natural lemon juice

Lemon helps to thicken even 10% cream perfectly!

Recipe:

1. Squeeze the lemon juice and be sure to strain it.
2. Mix cream and powdered sugar.
3. Start beating the mixture with a mixer for about 3-5 minutes.
4. When the mixture is slightly whipped, begin adding lemon juice in a thin stream, continuing to whip.
5. Continue mixing for another 5 minutes, until the cream is ready.

Option #6 – egg white

If you know that the fat content is not enough to whip the cream into a thick foam, try making this creamy protein cream.

Recipe:

1. Carefully separate the white from the yolk.
2. Add 1 tbsp powdered sugar and beat until stiff peaks form.
3. Pour the cream into a separate container.
4. Add 1 tbsp powdered sugar and beat until thickened to medium consistency.
5. Combine the egg white and whipped cream and beat with a mixer until smooth.

Advice from confectioners

The key to achieving the perfect consistency of these creams is properly whipped cream. To be on the safe side, add a little starch to the mixture (it won't affect the taste, but it will thicken the cream). However, it's best to avoid using gelatin in cream cheese or mixtures containing condensed milk.

Also watch this video to learn how to properly work with cream and what mistakes beginner pastry chefs often make:

How do you work with low-fat cream? We invite you to share your secrets and recommendations in the comments below.