Quick summary: To thicken heavy cream, whip it cold to soft peaks, reduce it over low heat, or add a thickener such as gelatin, cornstarch, flour, or guar gum. For a topping that holds its shape, stabilize whipped cream with gelatin or milk powder. For a runny dessert sauce, keep reducing it or stir in a small cornstarch slurry. Cold cream with at least 36% fat thickens fastest.
Why thicken heavy cream?
Let's say you live in the UK and travel to the United States. When it's time to cook UK recipes, they may call for double cream with a higher-than-average fat content (around 48%). Then you'll run into a problem: the thickest cream in North America has around 35% fat.
So, not all British recipes will work out properly without some extra help. First, you will need to find a way to thicken the heavy cream. It makes sour cream, sauces, ice cream, frosting, pastries, homemade butter, and cheese.
How to thicken heavy cream: 7 methods
The best way to thicken heavy cream depends on the ingredients you have, how much time you have, and which solution seems easiest for the task at hand.
This gives you (and hopefully others) a chance to try different methods and find your favorite way to get things done quickly without sacrificing quality.
If you are looking for a way to thicken your heavy cream without imparting its flavors, there are seven main options, each with its pros and cons.
- Whisking cold cream
- Boiling the cream
- Adding gelatin
- Adding flour
- Adding cornstarch
- Adding guar gum
- Adding dairy products
1. Whisk cold heavy cream
One of the best ways to thicken heavy cream is to keep it in the refrigerator until you start whisking it.
Please don't pull it out to the counter until you are ready to work with it. Room-temperature cream will change texture while whisking.
For the best whipped-cream consistency, chill the stand mixer bowl and whisk attachment before you start. Follow both best tips by using cold cream and chilled utensils together for optimal results.
2. Boil and reduce heavy cream
This method is a classic way to thicken heavy cream. However, it takes some time and effort, but it's worth doing. This method evaporates some liquid out of the cream, making it thicker.
The process involves constantly whisking to prevent burning while also ensuring minimal change in flavor, and no one can resist that.
So, start heating your cream slowly until it reaches a boil. Let it boil, but keep the heat under control. The cream could start curdling if you use high heat, ruining its consistency.
Whisk the cream constantly with a wooden spoon to help it thicken. The longer you cook the cream, the thicker the final product.
Remember that you should whisk it constantly, from beginning to end.
Adjust the heat so the cream simmers gently. Once you are delighted with its thickness, turn down the heat to stop cooking.
Check the consistency of the sauce every 5 to 10 minutes to see if it has reached the desired thickness. Don't cook the cream longer than necessary at high temperatures.
What happens when the cream changes flavor? It may mean you burned it. However, this can happen slightly due to thickening from boiling. Be aware that your recipe may require some adjustments. You may need to cook the cream for a shorter or longer time.
3. Thicken heavy cream with gelatin
Adding gelatin to thicken the heavy cream is one of those easy things that you can do without even thinking about it.
All you need for this process are the right ingredients (powdered gelatin or gelatin sheets), time, and an understanding of how much gelatin to use to achieve your desired effect.
Use unflavored gelatin so the thickness doesn't affect your dish's flavor profile. When using gelatin powder, you will need to use little water (it should be cold) to soak it. Please read the package instructions.
It can be tricky to figure out how much gelatin you will need for your desired result. But a general rule of thumb is to use ¼ packet or 1 gelatin sheet per 2 cups (16 oz.) of heavy cream for the right thickness.
In both cases, warm the cream first and then add the gelatin. Beat the cream while adding the gelatin so it thickens properly.
4. Thicken heavy cream with flour
Adding flour to your heavy cream is pretty easy. The only tricky part is deciding which type of flour to use.
Whether you choose all-purpose flour or other flour variations (such as wheat or tapioca flour), they will not affect the flavor and taste of the cream.
Mix equal parts flour with cold water in a small bowl. Stir the mixture with a hand whisk until homogeneous.
Heat the cream, and while whisking, add the flour mixture to the cream, a teaspoon at a time.
For great results, let the cream simmer for about 2 minutes to avoid the raw flour taste, but keep checking for the desired thickness.
How much flour should you use? In general, about 1 ⅓ tablespoons (20 ml) of the water-and-flour mixture is needed to thicken 1 liter of cream.
But you can adjust the amount of flour to thicken your cream, depending on the thickness you want.
5. Thicken heavy cream with cornstarch
You can thicken heavy cream by adding gluten-free alternatives (starches) in much the same way as flour.
To get started, mix cold water with equal parts cornstarch to make a paste-like substance. Blend the mixture with a hand whisk to avoid clumping, mixing thoroughly.
Then heat your cream and add the cornstarch mixture, whisking constantly. Let it simmer for a few minutes, until the cream reaches the desired thickness.
In general, you will need about 2 tablespoons, or 30 ml, of the water-and-cornstarch mixture to thicken about 1 cup, or 230 to 250 ml, of cream.
Potato starch, another kind of starch, is an excellent thickener and can replace cornstarch to thicken the cream.
There is no significant difference between flour and starch. Experiment until you're satisfied.
6. Thicken heavy cream with guar gum
You can also use guar gum as an alternative thickening agent for those who prefer not to add cornstarch or any other starch to the cream. It is about eight times stronger than cornstarch, so you only need a little.
7. Thicken heavy cream with dairy products
There are also a few other methods you may want to try. One of them suggests using cream cheese.
Beat heavy cream until soft and fluffy peaks, then add a tightly packed teaspoon of this dairy product (cream cheese) to one cup of cream and beat until the desired consistency.
For something different in flavor, you might want to try Italian mascarpone, French Faisselle, creme fraiche, or commercial sour cream, which work similarly to cream cheese.
One more tip for thickening heavy cream with powdered milk: add 1 or 2 tablespoons of powdered milk to the cream.
Other ways to thicken heavy cream
Another easy way to thicken your cream is to add instant pudding, which gives you the perfect consistency with just one package per pint (473 ml) of heavy cream.
Egg yolk is a great way to add thickness and rich flavor to your cream.
Mix cold heavy cream with an extra-fresh, raw egg yolk, then cook over low heat until it reaches the desired consistency.
Alton Brown offers a coffee filter to remove some of the water from the heavy cream in his recipe.
His method seems to preserve the cream's flavor better than other recipes that involve cooking.
The more traditional approach is to bake heavy cream until it thickens. However, the process can take up to 1 day, and you will end up with Devonshire (or Devon) cream, which contains 55-60% fat content in your finished product.
How to thicken heavy cream for desserts and toppings
When you need thicker cream for a dessert sauce, a drizzle, or a piped topping, the method depends on the finish you want.
For a pourable dessert sauce, gently reduce the cream over low heat until it coats the back of a spoon, then sweeten it with sugar, vanilla, or melted chocolate.
For a spoonable topping that holds its shape on cakes and pies, whip cold cream with a little powdered sugar until soft peaks form.
For whipped cream that stays firm for hours, stabilize it with a small amount of gelatin, milk powder, or instant pudding mix, so it holds up for piping and frosting.
How long does it take heavy cream to thicken?
The time depends on the method. Whisking or whipping cold cream to soft peaks takes about 3 to 5 minutes by hand or 2 to 3 minutes with a mixer. Reducing cream on the stovetop to a thicker, pourable consistency takes roughly 10 to 15 minutes over low heat, stirring often.
Cream thickened with gelatin needs time to set in the refrigerator, usually 1 to 2 hours. A cornstarch or flour mixture thickens within a couple of minutes of gentle simmering, then continues to firm up as it cools. Cold cream and cold tools always speed up whipping.
How to fix runny heavy cream
If your cream stays thin, the fix depends on the cause. When cream will not whip, it is usually too warm or too low in fat, so chill the cream, bowl, and beaters, and check that you are using cream with at least 36% fat.
For a sauce that stays runny, keep reducing it over low heat, or stir in a small cornstarch slurry and simmer briefly. If you have whipped the cream too far and it looks grainy, whisk in a splash of fresh cold cream by hand to bring it back to a smooth texture.
Which thickening method should you choose?
Choose the method based on how you plan to use the cream. For a light topping to serve right away, whisk or whip cold cream.
For a topping that needs to hold its shape for piping or frosting, stabilize it with gelatin, milk powder, or pudding mix.
For a warm dessert sauce, reduce the cream or use a cornstarch slurry. To keep the cream's flavor unchanged, choose reduction or gelatin rather than flour or starch, which can dull the taste.
FAQ
What is heavy cream?
Heavy cream, also known as heavy whipping cream, is the thick, rich part of milk that rises to the top. It has one of the highest fat contents of any dairy product. Heavy cream contains about 36-40% milk fat and is typically used in baking or cooking for its rich flavor.
Is heavy cream the same as whipping cream?
No, they are not the same. Heavy cream has a fat content of 36 to 40%, while whipping cream contains about 30% fat. It means that heavy cream is thicker and holds its shape better.
Can you reduce the heavy cream?
Yes, you can reduce heavy cream on the stovetop to create a vibrant, creamy base.
Why is my heavy cream not thickening?
Common reasons your heavy cream won't thicken include not chilling it and using the wrong whisking utensils. Using them cold ensures the best texture.
How do you make a dessert sauce thicker?
Reduce the cream over low heat until it coats the back of a spoon, or stir in a small cornstarch slurry and simmer briefly. For a cold set, dissolve a little gelatin in the warm cream, then chill it until it firms up.
Does heavy cream thicken as it cools?
Yes. Cream thickened by reduction or with starch continues to firm up as it cools, so stop cooking just before it reaches the consistency you want. Whipped cream also holds better when the cream and tools start cold.
Frsnk Jacobi says
I had a cheesecake dessert, 3” in diameter, with a thick whipped cream on top. The best dessert ever, topped with fresh blueberries and strawberries. It was amazing! It’s sold at Sam’s Club.
Irina Totterman says
Thanks!1 I should try it!