A couple weeks ago we posted this reader question on alternate uses for a French press. We were especially intrigued by one commenter's suggestion to use it for whipped cream, so we gave it a try! How did it work? Read on to see!
I get a little tired of pulling out (and cleaning) my big mixer when I just need a bit of whipped cream to top a dessert. Sometimes I just whip it by hand with a whisk, but I was intrigued by the idea of using a French press. I have an extra French press, and it can go straight in the dishwasher, so I thought, hey! Let's give it a try.
I filled the carafe about half full with heavy whipping cream, put on the lid, and pushed and pulled the filter up and down very quickly.
How did it work? Well, there were pros and cons. I was using a rather annoying French press, at least for this task. The handle didn't have a knob, and it was hard to pump up and down quickly. (It's a great French press, though; see my review of it here.) I also probably had a little too much cream in the carafe, so it was harder work pumping it full of air.
In the end, I worked the the French press for about five minutes, and the cream got thick and clotted, to the point where it would hold soft peaks. But it didn't get very stiff, and I needed a stiff whipped cream for this particular purpose. In the future I'll probably stick to my beaters, but it was good to know that this will work, in a pinch!
Related: Whipping Cream or Egg Whites: Soft, Firm, and Stiff Peaks - A Visual Guide
(Images: Faith Durand)
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do you have an immersion blender? It works great for making whipped cream, and is easier to clean than a mixer.
It sounds like it might be better for making butter than whipped cream.
Last weekend we were camping and my daughter made butter in a peanut butter jar. It moved to the clotted stage very quickly.
I use one of those frothers for coffee, for just a little amount of cream. Works well for a little amount.
I second the immersion blender, but I also keep my kitchen aid on my counter at all times so that tends to be my main tool
My immersion blender actually has whisk attachment, which I only *just* discovered in the box, go figure, and now I use it all the time for whipping cream and egg whites. Not sure why it seems so much easier and more convenient than the hand mixer, which is really not much bigger...but it does.
Maybe it is just me, but an immersion blender does not work for making whipped cream.... I have tried many times and it has not worked for me. The old fashioned whisk is the way to go.... and you get a slight workout!
I use my shaker in order to make whipped cream, or coffe frothers 1st professionnal's tip: put your shaker 5 min before in the freezer, the same for the container you will put the cream in if you use coffe frother). 2nd tip even cold fullfat or semi skimmed milk can be turned into whipped cream this way and it is perfect topping for a frappe coffe or an iced cappuccino.
uhm, where did you buy that cream?
saer
http://cravenmaven.wordpress.com
when I was a kid we would make whipped cream in sealed tupperwares. Takes a lot of shaking, but it works, and for just a little bit of cream it could be easier.
My late mother always kept the medium sized stainless steel bowl AND the beaters for the hand held electric beater in the freezer. Quick and perfect whipped cream in moments. Once washed they went right back in the freezer until next time.
Saer - google snowville creamery, I know they ship to a few spots on the west coast, but other than that, it's an Ohio thing... local for me :) It's pricey ($3.50/half gallon), but I now won't put anything else in my fridge... it tastes soooo good! All pasture raised cows and gov't min processing. Just the best.
Don't know about the cream, but that label is just beautiful. :)
I've always used an old fashioned manual hand mixer to whip cream, works better than anything and easy to rinse off in the since when you're done.
My french press has a really fine screen in it that (it seems to me) would make it nearly impossible to whip cream properly. If the screen were removed, then there's be just a piece of metal with holes, and that might work better. Interesting idea.
My immersion blender came with a whisk attatchment that makes beautiful whipped cream. I also have a battery operated milk frother that works well for small batches of whipped cream. It's also great for making vinaigrettes and small batches of sauce.
I got the idea to use a french press for whipped cream originally from some espresso kit I got as a gift for christmas long ago. Had a thin, much smaller french press it said was for that purpose. When I do it, I usually use less than a cup of cream. Not much.
If you're a Snowville fan, hope you caught this article: http://www.washingtonpost.com/wp-dyn/content/article/2010/04/06/AR2010040600311.html
I bought my KitchenAid immersion blender with all the attachments so that I could have the power whisk and it has been my go-to appliance day in and out ever since. It has 9 speeds and can whip egg whites to a stiffened glory or beautifully whipped cream for one or two or a crowd in mere seconds.
I use the chopper bowl with its separate blade to keep a pint jar of chopped onions on hand at all times, and for jalapenos so my hands don't get burned, and bell peppers for my salad, and did I mention whipped cream? Get the right tool for the job, folks. $99 buys it all and it is SO worth it when you really, really cook like I do.
I use eggbeaters. Pretty old school, but it's fun and it works.
I brought an apple tart once to a freinds party in college, and some cream to make the topping at her place -- only to find she didn't have a whisk! We put the cream in a ball jar and passed it around, everyone at the party took a turn shaking it and doing a little 'making whipped cream' dance. It worked marvelously, and was so much fun I thought people out to forget their whisks more often.