Troubleshoot my Whipped Cream, please!

[Fujiko]

I bought some locally-produced, pasteurized but non-homogenized Jersey cow cream, and I can't get it to whip up. Help?

I've used my KitchenAid Mixer to whip up regular grocery store cream before many times with no problems. Then I dropped $$$ for fancy whipping cream, and no luck. The first time I tried, I opened the bottle (so it was really fresh) and I also put a spoonful of confectioner's sugar in there, maybe I was a little overzealous and put more in than I normally do. But it wouldn't whip up. It was on speed 10 for a long time (much longer than what it would normally take), and it wasn't getting any better. Then tonight I tried again without any sugar, and it was the same. It was a little frothy but still liquid.

Now my husband is using this as a bullet point for why we shouldn't buy the local pastured dairy.

Please don't turn this into a thread about why I shouldn't eat dairy and/or refined sugar. Thanks in advance.

[JessicaS]

That has happened to me as well. I was very sulky and felt completely inept.

What is the difference between the raw cream I had purchased from the farmer and the cream in the grocery?

[cristeen]

I don't know the answer, but a couple questions for you. Did you check the texture of the whipped cream? Were there little clumps?

I've had it happen before with store-bought cream that it pretty much skips whipped cream texture all together and goes straight to butter - but it's more like tiny little fat globules suspended in a lot of liquid. Unless you pass it through a strainer or took a bite, you probably wouldn't realize what was going on.

Not that anyone needs another gadget, but you could always get a nitrogen cream whipper. Perfect whipped cream every time, without the dishes.

[Magelet]

it sounds to me like it by-passed the whipped stage and went to butter. I like to do it by hand with a whisk, and it only takes about 5 minutes. so hardly any time at speed ten seems like too much to me.

[Jaxinator]

I don't know if this will help but were the bowl and the mixer part very cold? I always put both in the freezer for awhile before I make whipped cream.

[serenbat]

it all depends on your fat-you must have at least 40% or it won't whip-

and also chill everything- bowl & beaters and add sweet (what ever you plan to use) add at the end---

not all whipping cream is the same amount of fat-they just call it heavy cream

[annamama]

Sounds to me like it was what we call 'single cream' here in the UK. You could whip that for eternity and get nothing more than milky froth - it doesn't move on from liquid.
Only 'whipping and 'double' cream will whip - higher fat content. (double cream = heavy cream)