The aeration of our whipping cream varies from time to time and we often suffer volume losses How can we improve the aeration and the consistency of our results

The aeration time for whipping cream depends on the temperature of the cream, the speed of the beater, the fat content of the cream and the size of the batch. Whipping for too long will result in a rise in temperature of the cream and this will increase the time required to aerate it sufficiently. The fat content of the cream could be increased by adding some double cream. A faster whipping speed could be used until the cream starts to thicken, followed by a reversion to medium speed. Keep the cream in a refrigerator and only take it out just before use so that most of the fat remains in the solid form. Whipping times should be in the order of 2 min. Alternatively, use a cream whipping machine.

Working in smaller batches and adding an appropriate stabiliser are other options. Suitable cream stabilisers include:

• sodium carboxymethyl cellulose (Robb, 1971);

• methyl ethyl cellulose (Ito and Hodge, 1985);

Many of these stabilisers will be blended to give commercial stabilisers which are offered for use with cream.


ITO, S. and HODGE, D.G. (1985) Some proposed new cream stabilizers. FMBRA Bulletin No. 5, October, pp. 204-209, CCFRA, Chipping Campden, UK. ROBB, J. (1971) Stabilisers in cream. FMBRA Bulletin No. 1, February, pp. 2734, CCFRA, Chipping Campden, UK.

Continue reading here: Why does our whipped cream collapse on standing

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