Whether as a dollop on a fruity fruit cake or as a filling for elaborate cakes, we love to use whipped cream for cakes and desserts. But sometimes it just won't work and the cream doesn't stiffen. It even separates. The result is liquid and a buttery mass. But why is that?

The cream won't whip - it's probably because of this mistake!

Now you are probably curious as to what the main problem might be. Understandable, especially if the disaster repeats itself and you're still not quite sure what the problem is.

There is actually a reason if whipping the cream does not produce the desired result: The cream is too warm! The temperature has a massive influence and must therefore be really cold.

Stir the cream properly

What happens next? Once we have established that the cream should be fridge-cold, it's time to stir it properly. First switch the mixer to the lowest setting and then gradually increase the setting - the cream will stop splashing as it becomes firmer. As soon as the cream is stiff, stop whipping immediately.

Texture of cream

Cream is a fat-in-water emulsion and consists of mini lumps of fat surrounded by a protein shell. When whipping cream, air enters the liquid, destroying the protein shell. The air and water are then coated in fat, creating an air-and-water-in-fat emulsion.

Heavenly chocolate muffins with cream topping