Immersion Blender Created Milk Based Whip

Immersion blenders can be used in many different ways.

If you have an immersion blender equipped with a whipping disc (basically flat, but ever so slightly domed disc with no holes), capable of at least 6,000 rpm, then possibly you can make a quick and easy “whip” to satisfy sweet tooth desires.

A whip is thicker than a shake would be, since a spoon can stand up in a whip and a whip has the consistency of thick whipped cream.

Some devices have two speeds–6,000 rpm and 12,000 rpm. 6,000 rpm is adequate for whipping ice cold fat-free milk.

Please note that the following is provided for infotainment purposes only.  Check the instructions for your immersion blender and carefully follow any use and recipe instructions that accompany that device. Remember that only you are responsible for your use of your own device. We happen to prefer high quality to low quality power kitchen equipment. Quality & safety in power devices is priceless to some people and we would rather save up and buy better quality with excellent safety features when we buy power equipment–but that is just our preference.

What else you might assemble to prepare a whip:

• a minimum 16 oz TALL plastic container (or if you are careful, glass), and
• at least 1.5 oz of ice cold fat-free (also previously called skim) milk that contains no fat) per 16 oz container size, plus
• some type of “sweetener” of your choice, and
• at least one flavoring agent of your choice (could be cocoa powder; could be naturally sweet, ripe, cut-up fruit pieces, etc.)

Follow instructions for using the model of immersion blender you have. It is a power tool and should be treated with respect and common sense–leave it unplugged until you are ready to use for whipping, etc. No one can take responsibility for you properly using an immersion blender safely (including changing the blades/discs that come with it) except you.

While the device is UNPLUGGED and thus turned off with no power to it (PLEASE double and then TRIPLE check it is UNPLUGGED), attach the whipping blade properly & securely.

With your immersion blender UNPLUGGED, test that it will properly fit into the empty container you are considering using.

Add the milk to the chosen container.

Keep in mind to place the immersion blender inside any container that has the liquid already in it BEFORE you turn the blender on to prevent unnecessary splattering! The liquid depth MUST cover the housing of the disc.

If you use a larger volume of milk (say double or triple the amount) then use a tall 32 oz container. This is the size container we use and the size container in the photograph.

Hold the immersion blender device at an angle (so we prefer a container that is narrower on the bottom and wider towards the top) and whip the milk using an up and down action of the immersion blender stick “wand” previously equipped with the correct whipping disc inside that container.

A word of caution to those who are novices with using an immersion blender–you must keep the blender working underneath whatever liquid you are blending or whipping, but do NOT under any circumstances lift the blender wand outside the top of the mixture while the blender is on and the whipping disc (or another disc or blade) is spinning or else you will have splattering everywhere. The disc should not be visible from the top as your blender housing should cover it and thus offer some protection from it.

When the milk is basically almost whipped you can add other ingredients as desired.

If you use a low cal or no cal sweetener, decide on a single or double packet; if you use sugar, go with powdered sugar because of how rapidly and completely it dissolves.

Adding cold, pre-sliced strawberries at this stage will create a strawberry whip.

If instead you add some unsweetened natural cocoa powder, then chocolate flavor desires can be met. A Tbsp or more (to taste) of unsweetened natural cocoa powder will work great in at least 4.5 oz of ice cold milk with chosen sweetener to taste.

You can also combine flavoring elements.

With a little experience, you can come up with proportions that work for your needs. Experienced users of such immersion blender devices can even add the sweetener earlier and dry ingredient flavoring elements earlier in the process, but always start by following instructions in the use and care booklet that comes with your model of immersion blender. The milk used for such whipping must always be fat-free and absolutely ice cold to get a nice, thick resulting milk whip, otherwise you will wind up with a shake instead of a whip.

When done whipping the milk, release the power control on/off switch and IMMEDIATELY unplug the immersion blender, then remove it from the container. Properly sanitize the “wand” or blending stick end that was immersed (while keeping the top of the blender where the motor is dry) and also properly sanitize the disc and allow it to dry and then put it away. Your immersion blender device should have specific instructions for doing this.

When fully whipped, the milk should reach a whipped cream consistency with almost the same mouth feel (obviously there is no fat, but the spherical shape of the protein molecules holding air in them at this time is uncannily like how stable whipped cream feels in your mouth).

The milk based whip would have to be stabilized for it to not collapse within a short period of time, so plan to consume it immediately, noting it will start deflating as time passes.

Enjoy!