THE WHIPPING QUALITY OF CREAM. 



19 



used. Seldom should more than 1 part by volume of viscogen be 

 added to 100 parts of the cream, and more often 1 part by volume of 

 viscogen to 150 parts of cream is better. 



When carefully used in this manner a fair whip can be obtained 

 from cream which would otherwise fail to whip, and a good whip 

 can be obtained from cream which without viscogen gives only a 

 fair whip. In other words, adding viscogen in the proper amount 

 increases the stiffness scale reading from 6 to 16 and from 16 to 

 28, respectively, of the different creams. 



Viscogen should not be added to cream which is to be sold without 

 first consulting Federal, State, and city laws in regard to its use and 

 labeling. 



SUGAR. 



Adding sugar either before or after whipping cream decreases the 

 stiffness. When added at the rate of 2 teaspoonfuls to 100 c. c. of 

 cream, the decrease in stiffness is 4 points on the scale for each of 

 the different grades of cream. (Table 9.) There is no difference 

 between the effects of granulated sugar and of powdered sugar. 

 Decreasing the amount of sugar decreases the effect until, when 

 added at the rate of 1 teaspoonful to the half pint, it has no effect. 



Adding sugar before whipping not only decreases the maximum 

 whip but increases the time of whipping (Table 10), when compared 

 with cream to which sugar has not been added. When compared 

 with cream to which sugar was added after whipping, the stiffness 

 is the same; also when the time required to dissolve the sugar in 

 the whipped cream is taken into consideration, the time of whipping 

 is the same. The results are identical, regardless of whether granu- 

 lated or powdered sugar is used. If added previous to whipping, 

 there is a certainty that it will be thoroughly dissolved and distrib- 

 uted throughout the cream. 



Table 9. — Effect of adding sugar ' after whipping on quality of whipped cream. 



Butterfat 

 content. 



Time of 

 whipping. 



Scale of stiffness. 



Normal 

 cream. 



Cream with 

 sugar added. 



Per cent. 

 22 

 25 

 27 

 30 



Minutes. 

 6 

 5 

 4 

 3 



28 

 32 

 40 

 52 



24 

 28 

 36 

 48 



1 Two teaspoonfuls of granulated sugar were added to 

 100c. •■- of snipped cream, and the cream waa whipped for 

 one minute to dissolve the sugar. Confectioner's pow- 

 dered sugar :idded, instead of granulated sugar, gave the 



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