Smokin-It User Forum!
Recipes => Desserts => Topic started by: BabsBBQ on July 06, 2018, 06:04:27 AM
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I just wanted to share my experience with smoking whip cream. I wanted to try some new dessert ideas using my smoker. I didn't see anything about smoking cream on this forum, so i looked elsewhere. The general consensus was to cold smoke the cream for 20 mins. I followed another forum member's suggestion on cold smoking and set the smoker on 250 until it started to smoke and then turn it down to 100. I used a small handful of hickory chips. Typically, with whip cream in general, I mix 2 cups cream with 8 oz of cream cheese and stevia (to lessen my addiction to sugar). This mixture in itself is really good. The smoked cream was really too powerful and somewhat bitter. I ended up using 1 cup of the smoked cream and 1 c of regular cream. This still was a little too powerful (for my taste anyway). The flavors balanced somewhat (I also added about 2 Tbsp vanilla to the mix)when I added the other elements of my dessert- smoked peaches (30 min- when I smoked the cream), and grilled pound cake (buttered and toasted). The smoked peaches and pound cake by itself was really good. if i do smoked cream again, I will probably only smoke for 5 min and see how that goes.
i really hated the thought of just throwing the rest out so I mixed the remainder 1 c smoked cream with 1 c regular cream, thinking I may incorporate it in other recipes in small quantities. I put about 2 tbsps in a batch of mashed potatoes (1/2 smoked potatoes and 1/2 regular- about 8 altogether) and it added a nice flavor. I might do the same in a batch of mac and cheese.
Oh well, live and learn.
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So trial and error later, I found that 10 min in a glass loaf pan gives the cream just the right amount of smokiness.
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Creative! I like it.