From cream cakes and trifles to high street coffee shops, whipped cream is a key ingredient to popular foods and drinks. Whipped cream is made through a whipping process, which captures air bubbles into a network of fat droplets to form foam. This air incorporation and fat clumping, gives the cream body, which should be thick, smooth and glossy and be as stiff as possible without forming butter.
During the whipping process the volume of cream increases by two or three times dependent on the type of whipping device used. Overrun is the technical term used for the percentage volume increase achieved during the whipping process. For example, an overrun of 100% means the volume of whipped cream is double that of the unwhipped cream. Measurement of overrun is important, providing information to ensure consistent quality and to maintain effective cream utilisation. Some production processes have problems achieving the correct level of overrun or “whip-ability” as it’s often referred.
There are a number of factors that can affect the performance of whipped cream, including fat content, temperature, age, equipment and stabilisers. Here are a few tips to getting the right whip-ability in your product:
1. Choose the appropriate cream – Ideally the fat content of the cream should be over 35%. If the fat content of the input cream is below 35% and no stabilisers are added the cream will give a reduced overrun and the body of the cream may be poor.
2. Whip the cream cold – Holding cream at low temperature will give a better whip. Cream whips best when it is chilled at or below 5°C.
3. Use of Stabilisers – Stabilisers such as carrageenan or alginate help improve the whipped cream quality, stiffness and stability over the life of the product. Stabilisers reduce syneresis (weeping) of the cream meaning the cream can remain stable for longer.
Meadow Foods have industry leading experts in the use of milks and creams in both large and small scale production. Our Technical and NPD teams are always willing to work alongside our customers to improve the quality of their finished product.