WHIPPING CREAM 15 



Effect of Adding Sugar 



Sugar is usually added to whipped cream in order to increase its palatability. 

 The addition of sugar to whipping cream is an important factor which must 

 be considered whenever cream is being whipped. It is difficult to determine 

 the amount of sugar to add to whipped cream because personal preference 

 varies so much. However, in this study the majority of people who tasted 

 the sweetened whipped cream preferred that containing 10 percent sugar. 

 The effect of time of adding 5, 10, and 15 percent of sugar was studied. The 

 results are given in Table 8 and in Figure 14. It will be noted that the addition 

 of sugar increased the serum drainage, reduced the overrun, and had no sig- 

 nificant effect on the percentage of fat in the serum drainage. The time of 

 adding the sugar had no effect on the amount of serum drainage, but did affect 

 maximum stiffness, whipping time, and overrun. Before pasteurization and 

 immediately before whipping were the least desirable times for adding the 

 sugar from the standpoint of whipping ability. The former time was less 

 desirable than the latter. When the sugar was added after one minute of 

 whipping, the whipping ability was not impaired, the percentage of overrun 

 was only slightly reduced, and the amount of drainage was only slightly in- 

 creased. Practically the same results were obtained when the sugar was added 

 after 1, 2, and 3 minutes of whipping. Increasing the amount of sugar magnified 



Table 8. — Effect of the Addition of Cane Sugak on the Quality of 



Whipped Ceeam 



(Cream containing 30 percent butterfat) 



Average 



Relative Increase Whipping Watt Overrun Amount Percent 



Time of Adding Sugar Viscosity in Time Increase Percent of Fat in 



Seconds Stiffness Seconds per Drain Drain 



Watts Second c.c. 



5 Percent of Sugar Added 



None added (control) 48.9 108 175 .617 



Before pasteurizing 53.1 101 190 .532 



Immediately before whipping. .. . — 105 195 .538 



After whipping 1 minute — 113 185 .611 



After whipping 2 minutes — 115 180 .639 



After whipping 3 minutes — 114 185 .616 



10 Percent of Sugar Added 



None added (control) 46 106 170 .624 



Before pasteurizing 54 107 260 .412 



Immediately before whipping. .. . — 130 245 .531 



After whipping 1 minute — 129 190 . 679 



After whipping 2 minutes — 125 185 . 676 



After whipping 3 minutes — 122 175 .697 



15 Percent of Sugar Added 



None added (control) 47.4 94 165 .570 



Before pasteurizing 61.2 83 300 .277 



Immediately before whipping .... — 104 295 . 353 



After whipping 1 minute — 115 195 .590 



After whipping 2 minutes — 110 185 .595 



After whipping 3 minutes — 100 170 .588 



