DAIRY
Whipping up the
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hipped cream is used as an integral ingredient in a number of bakery items. Its main function is to whip up the products and endow them with an enticing look. Whipped cream fabricates and stabilises the cake to frost and acts as an accompaniment for icing. Being the most expeditiously perishable constituent among dairy products, whipped cream instantly calls for refrigeration, even if used as a frosting on a cake. Hence, no matter how it is used, one needs to unfailingly make sure that it does not stay out of the fridge for too long. Light, fluffy, and flavourful, whipped
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cream is natural and it is often whipped to different stages with a stand or electric hand-held mixer or whisk. It is also often used as stabiliser in flavoured and sweetened forms in numerous dessert and salad recipes. To be more general, whipped cream is foam of milk fat created by beating fresh cream by a mixer, whisk, fork, or whip until it gets light and fluffy.
Fizz it up Basically milk cream contains butterfat, which is whisked to form whipped cream. Texture and consistency of whipped cream varies according to the percentage of butterfat in cream, i.e., the higher the
Hammer Food & Beverage Business Review
percent, the better the cream will whip and become more billow. Majority of users prefer to use cream with a fat content of 30 to 40 percent that works best for building stout texture, found in ‘whipping cream’ or ‘heavy cream.’ Although calorie conscious segment of the population often opts for lighter version of whipped cream, containing merely 20 percent of butterfat in cream, the texture of such cream cannot trap as much air or hold it very well, making it a substandard choice. However, one can select the cream, which is not ultrapasteurised. That makes for rich and fluffy whipped cream which holds its shape for longer period of time.
Oct-Nov ’11