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Can You Whip Extra Thick Cream?

Bought the wrong cream? Or maybe you just have some extra thick cream you want to use up, whatever the reason, you clearly want to know if it is possible to whip extra thick cream. Well, let’s have a look!

I grabbed a pot of extra thick cream and attempted to whip it, for you know… science.

Can You Whip Extra Thick Cream
Can You Whip Extra Thick Cream

Just so you know I’m not lying, here is the proof. a nice tub of extra thick double cream. I have to be honest here, I didn’t quite expect just how thick this cream would be. it’s a bleeding solid lump of cream.

This Stuff is Thick
This Stuff is Thick

As I just said, this stuff isn’t lying when it says it’s extra-thick, it’s almost a lump of cream.

Turned Into Normal Cream
Turned Into Normal Cream

As soon as started mixing this stuff though it started to look more like normal double cream. This was pretty much immediate and happened as soon as I started mixing it.

I don’t know if this means anything or is to do with how the extra thick cream is made, but it happened.

Whipped Extra Thick Cream
Whipped Extra Thick Cream

So after a bit more whipping this cream definitely whipped. So to answer the question, can you whip extra thick cream? Yes, you definitely can.

This tasted identical to whipped double cream and looked identical to normal double cream as soon as I started mixing it. So it seems that as soon as you start mixing it the extra thick cream essentially turns into normal double cream.

What is extra thick double cream?

It turns out that the extra thick form of double cream is just regular double cream that has been homogenized to make it thicker. This is so it can be spooned straight out of the tup.

For this reason, it is also often called spooning cream. It is commonly used as a dessert topper or with cake, although to be perfectly honest I had never heard of the stuff until writing this article.

Why Does Cream Whip?

Cream whips because of the fat content within it. When you whip up cream you are adding air bubbles into the cream.

The fat content also gets broken up by the whisking, these fat molecules then get stuck within the air bubbles preventing them from reverting to type.

This is what leads to whipped cream being so light and airy. Not the most scientific writing but I think it gets the reasoning behind why cream whips fairly well.

Related Posts

Are you big on whipping? You might find these related posts interesting, I have done my fair share of whipped experimentation.