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14 answers 5556 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

I am not familiar with that product, but I have used my own simple syrup to sweeten whipped cream. I also almost always use granulated sugar with no issues. I add it before the cream starts to thicken.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

I just went to amazon to check the ingredients and it was not clear to me. Is it just sugar and water or are there other ingredients?

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 2 years ago

Oh you are kind! Yes, just sugar and water. So I should add it right before the cream begins to thicken?

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

You can add it when the cream starts to thicken. It's granulated sugar that I add before it starts to thicken to be sure it dissolves.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

The problem I have had with using granulated sugar is that it tends to pull all the water it can get its hands on in order to dissolve itself. Once done and it reaches its saturation point, it dumps the excess water, which is what ends up in the bottom of your mixing bowl. 10x, or powdered sugar includes corn starch as an anti-caking agent, which marries very well with water, and produces a more stable whipped cream over a longer period of time.

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

If your Cane Syrup is thick, pour it into a little bowl and whisk some of your cream into it. When your whipped cream starts to gain volume, stream it in & continue whipping.

When we whip cream we are adding air, so adding super heavy, highly acidic ingredients can threaten collapsing the structure, or interfere with aeration. At best, the syrup might not fully incorporate, and you run the risk of over whipping the cream to marry them.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Thank you, Shuna. Lovely advice. Your confirmed my hunch that simple syrup (equal parts water and sugar by weight) is too high in water to function with whipped cream. I've always used 10X, but I look forward to trying cane syrup. Do you know if it is close to "syrop à trente?"

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 2 years ago

Thanks for your help. I ended up doing this (and adding some Cointreau) and it came out very nice (with powdered sugar) and book club was saved.

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 2 years ago

I meant withOUT powdered sugar, of course!

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 2 years ago

I meant withOUT powdered sugar, of course!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

I must have good whipped cream karma because I have never had a problem with using granulated sugar, powdered sugar or simple syrup.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 2 years ago

Do you have a mini-prep food processor? You can make powdered sugar from normal sugar in those--you can probably do it a full sized food processor if you need a few cups on hand.
You can also use a mortar and pestle to grind down sugar to powder dust.
(same for salt for popcorn).

Cd7ee448 49b9 4d61 a17c 8d8056cb1bce  september2013
added over 2 years ago

Ooh, I will have to try my food processor on some coarse wet salt I have. Thank you!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

When I was growing up my mother made whipped cream a lot and she always used granulated sugar. It always tasted great and had a good texture.