{"id":46,"date":"2009-12-27T05:51:00","date_gmt":"2009-12-26T16:51:00","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/2009\/12\/16\/how-to-whip-raw-cream\/"},"modified":"2021-05-18T09:42:51","modified_gmt":"2021-05-17T21:42:51","slug":"how-to-whip-raw-cream","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/how-to-whip-raw-cream\/","title":{"rendered":"How to whip raw cream"},"content":{"rendered":"<p>Whipping pasteurised cream is easy, but raw cream doesn\u2019t work the same way.\u00a0It doesn\u2019t thicken for ages, then it turns straight to butter. (If you want to make butter, <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/making-butter-from-raw-cream\/\" target=\"_blank\" rel=\"noopener\">see how here<\/a>.)<\/p>\n<p>Nobody is exactly sure why this happens. I\u2019ve heard theories like:<\/p>\n<ul>\n<li>\u201cpasteurised cream has carrageen in it\u201d \u2013 but in NZ it doesn\u2019t, or<\/li>\n<li>\u201cyour cream isn\u2019t fatty enough\u201d \u2013 but this doesn\u2019t explain it either.<\/li>\n<\/ul>\n<p>Traditional ways of thickening cream are <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/cultured-cream\/\" target=\"_blank\" rel=\"noopener\">culturing<\/a>, or making clotted cream by heating raw cream, then leaving to sit. There do seem to be some ways of whipping raw cream, but it does take some preparation.<\/p>\n<p><a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/fat-separator-jug.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-1595 alignright\" src=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/fat-separator-jug-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/fat-separator-jug-199x300.jpg 199w, http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/fat-separator-jug.jpg 331w\" sizes=\"(max-width: 199px) 100vw, 199px\" \/><\/a>1. \u00a0Skim well \u2013 Pour your cream into a wide mouthed bowl or container, and leave for 24 hours or so. You will then be able to skim full cream off the top and be sure you don\u2019t have remaining milk in it.<\/p>\n<p>Or if you have a fat separator jug, usually used to separate stock from the fat on top, this would be an easier way to drain off any milk. Leave the cream\u00a0in the jug till it settles, then drain any\u00a0milk off the bottom.<\/p>\n<p>2. \u00a0Age it \u2013 Older cream whips better than fresh cream, so the skimming stage will allow that to happen. But there is a fine line here, if you leave it too long, it will sour, and that may not be suitable for your needs.<\/p>\n<p>3. \u00a0Chill it well \u2013 It may also help to chill your bowl and beaters. Cream turns to butter faster when warm.<\/p>\n<p>4. \u00a0Beat it fast \u2013 Use the fastest speed on your beaters. (But be careful starting up, so you don\u2019t spray cream all over the kitchen. A bigger than usual bowl helps too.)<\/p>\n<p>5.\u00a0 Additives last \u2013 If you want to add flavourings (eg vanilla essence) or sweeteners (eg stevia, maple syrup) add them AFTER the cream has thickened enough.<\/p>\n<p>I can\u2019t guarantee this will always work, but it will increase your chances.<\/p>\n<p><a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/whip-cream.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1594\" src=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/whip-cream.jpg\" alt=\"\" width=\"650\" height=\"493\" srcset=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/whip-cream.jpg 650w, http:\/\/www.frot.co.nz\/design\/recipes\/files\/2009\/12\/whip-cream-300x228.jpg 300w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whipping pasteurised cream is easy, but raw cream doesn\u2019t work the same way.\u00a0It doesn\u2019t thicken for ages, then it turns straight to butter. (If you want to make butter, see how here.) Nobody is exactly sure why this happens. I\u2019ve heard theories like: \u201cpasteurised cream has carrageen in it\u201d \u2013 but in NZ it doesn\u2019t, or \u201cyour cream isn\u2019t fatty enough\u201d \u2013 but this doesn\u2019t explain it either. Traditional ways of thickening cream are culturing, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,9,15,6,7,5],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/46"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=46"}],"version-history":[{"count":7,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/46\/revisions"}],"predecessor-version":[{"id":2069,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/46\/revisions\/2069"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=46"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=46"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}