Can You Whip Warm Double Cream?

By Daniel Berry •  Updated: 11/22/21 

We all know regular double cream is perfect for whipping, but what happens once it has been warmed? Can you whip warm clean? Join me as I do the testing and find out.

Can you whip warm double cream
Can you whip warm double cream?

You can see the warm double cream in the mug above. I put it in the mug and microwaved it for around 30 seconds.

This double cream is now warm, but not hot. It is possible to dip your finger in it without burning it but the cream is definitely warm, so let’s see if this still whips like normal double cream.

Warm Double Cream in a Mixing Bowl
Warm Double Cream in a Mixing Bowl

First things first let’s get the warm cream into a mixing bowl. I will be whipping the cream in a mixing bowl with an electric whisk.

I don’t know whether heating the cream makes any difference to its whipability (is that even a word?) but I guess we are about to find out.

I whipped the cream for a good while with the electric whisk on a high speed, so this is some serious whisking. But to be honest, nothing happened, not even a little bit of whipping action.

After a lot of whisking
After a lot of whisking

Ever the optimist though I kept going. I think in the end I spent around 30 minutes trying to whip this warm cream. I used the electric whisk on both and high and low settings. Along with a manual hand whisk, I really was trying everything to get this to work.

In the end though it stayed looking just as it does above, very watery.

Conclusion

No, you cannot whip warm double cream. I don’t know what it is but something in the warming process obviously stops the cream from being able to be whipped.

I tried whipping some warm double cream for around 30 minutes and all I managed to achieve was a few bubbles on the top of the cream. it didn’t even start to thicken up at all.

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.

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

Daniel Berry

Hey, I'm Dan, I studied computer science with artificial intelligence at Loughborough University. I try to bring my tech knowledge to the posts where it is needed while also offering a DIY view to go with Sam's professional view on tools. I am a very keen DIY'er and have experience of doing everything the completely wrong way.