Whipping cream in Israel not good quality

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Forum -> Recipe Collection -> Cakes, Cookies, and Muffins

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blessedflower

Thu, Dec 23 2021, 11:56 am

I used to whip cream for cakes or cheese cake and add the sugar while I whipped the cream. I noticed after a while that whenever I do it here in Israel the whipping cream becomes watery and runny. So I started adding the sugar after I whipped it.
Today I did a recipe where I had to add a melted chocolate mixure to whipped cream. It became runny. I figured I'll whip it again after mixing together but it became grainy with watery together.
What is it about the Israeli cream that makes it so sensitive?
Room was cold the cream was cold and chocolate was room temperature...
All advice is welcome

SG18

Thu, Dec 23 2021, 12:02 pm

I use Rich Whip and it works fine

etky

Thu, Dec 23 2021, 12:10 pm

Are you using the 38% fat cream?
There's also 32% but I've had more success with the 38%. It whips better.

Other suggestions - add a bit of vanilla pudding mix or powdered sugar which contains a bit of cornstarch. Both will help stabilize the cream.

Last edited by etky on Thu, Dec 23 2021, 12:15 pm; edited 1 time in total

blessedflower

Thu, Dec 23 2021, 12:11 pm

SG18 wrote:

I use Rich Whip and it works fine

that's parve, no?

blessedflower

Thu, Dec 23 2021, 12:14 pm

Yes it's 38%

etky

Thu, Dec 23 2021, 12:16 pm

blessedflower wrote:

Yes it's 38%

So next time maybe try adding powdered instead of granulated sugar as I added above...

BadTichelDay

Thu, Dec 23 2021, 12:19 pm

etky wrote:

Other suggestions - add a bit of vanilla pudding mix or powdered sugar which contains a bit of cornstarch. Both will help stabilize the cream.

Agree. I find that adding some vanilla pudding mix makes it stiff and smooth and it sweetens it at the same time, so you need less or no sugar.

Zeleze

Thu, Dec 23 2021, 12:23 pm

Can buy Rich cream in Israel under the Bdatz Hachsher at all shops

SG18

Thu, Dec 23 2021, 2:01 pm

blessedflower wrote:

that's parve, no?

Yes

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