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whipped milk or whipped cream?

post #1 of 18
Thread Starter 

today my mother made pina colada and i whipped the cream and piped it but i don't know way it tasted like whipped milk i felt it was breaking even though i followed the instructions! my question is what is the best way to make the cream for pina colada ? is it better to make it with egg white? and how?

post #2 of 18

I've never heard of a pina colada made with whipped cream! Usually they are made with cream of coconut.

 

Cream of coconut comes in a can and is a sweetened product. Don't confuse it with canned coconut milk, which is different.

 

Coco Lopez is the brand I am familiar with.

post #3 of 18
Thread Starter 

hhhhhh will its layers the base is biscuit then pineapple syrup with corn flour and pineapple pieces the top layer is the cream, i think we are talking about different recipes

post #4 of 18

Ah, not Piña Colada, the drink, but Piña Colada, the dessert!
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 18

Pina Colada dessert could be made by anyone in whatever way they want ,It Just takes imagination. And in the drink it cream of coconut not heavy cream

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 18
Thread Starter 

yes, PeteMcCracken so can you tell me how to make the cream should i use powdered or whipped or make it with egg white?

post #7 of 18

What does the recipe call for?

Quote:
Originally Posted by bahar View Post

yes, PeteMcCracken so can you tell me how to make the cream should i use powdered or whipped or make it with egg white?

Without understanding what you are trying to accomplish, apparently, from what you have posted, the whipped cream is piped onto the top of the dish, correct?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 18

deleted.


Edited by Antilope - 7/11/13 at 11:23am
post #9 of 18
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

What does the recipe call for?

Without understanding what you are trying to accomplish, apparently, from what you have posted, the whipped cream is piped onto the top of the dish, correct?


exactly, but it tasted like milk and the texture didn't feel right.

my question is what is the best way to make the perfect cream to go with the dessert?

post #10 of 18

Did she add any sugar to the cream?  Without sugar, cream just tastes... well, like milk.  Yeah, cream is a bit sweeter than milk but not significantly when using it in a dessert application.  Try whipping the cream in a cold metal bowl.  In fact, can't hurt to put the beater and bowl in the freezer for 10 minutes before whipping.  Make sure your cream is very cold too.  Whip it slowly at first (half speed) or your walls may wear a lot of it.  When it thickens, slowly add some sugar.  I like powdered sugar in my whipped cream but I've seen some chef throw granulated in there too. (Granulated does not dissolve in cold liquids so I've always found it a bit 'gritty' in whipped cream.)
 

post #11 of 18
Thread Starter 

thanks thecaterx, i will try it.

post #12 of 18
Quote:
Originally Posted by bahar View Post

 it was breaking even though i followed the instructions!

Bahar,

 

Can you post the instructions for us ? I would like the see the recipe.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #13 of 18
Thread Starter 

1 pack digestive

2cup pineapple syrup

1cup milk

1/2cup sugar

1/4cup lemon juice

2ts corn flour

post #14 of 18

I doubt if it's what is happening, but just in case you don't know - overwhipping cream will separate it into butter and buttermilk. This is a long process by hand, but if you're using a mixer then it doesn't take long at all. I would suspect that your cream shouldn't be whipped until solid, only until it's thick enough to stay on a spoon.

post #15 of 18
Thread Starter 

StuartScholes i think that what happened i will try to watch for that and see next time. thank you

post #16 of 18

No probs. Hope you have more success next time. :)

post #17 of 18

Stabilized Whipped Cream

 

Will last for 3 days if kept cold. I like this recipe 'cause if I make the gelatin kind it always ends up with little globs of rubber all through the product.

4 cups heavy whipping cream
1 1/2 cups good powdered sugar (sift after measuring)
1 Tbl good vanilla extract
pinch popcorn salt

Place your bowl and whip (I make in my KA) in freezer until needed. Keep cream in coldest part of fridge.
When ready to roll, dissolve salt in extract. Whip cream on high until starts to thicken, then start adding in sugar and lastly add the vanilla mixture. Whip until stiff peaks form. Keep COLD!

 

This has never failed me.

 

mimi
 

post #18 of 18
Thread Starter 

flipflopgirl it looks easy and simple that one i can do thanks for the instructions :)
 

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