20 BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 



Table 10. — Effect of adding sugar 1 before whipping on quality of whipped cream. 



Butterfat 

 content. 



Time of 

 whip- 

 ping. 



Scale of stiffness. 



Normal 

 cream. 



Cream 



with sugar 



added. 



Cream 

 with sugar 

 added and 

 1 minute 



longer 

 whipping. 



Per cent. 

 22 

 25 

 27 

 30 



Minutes. 

 6 

 5 

 4 

 3 



28 

 32 

 40 

 52 



16 

 22 



30 

 44 



24 



28 

 36 



48 



1 Two teaspoonfuls of granulated sugar were added to 

 100 c. c. of cream before whipping. The experiment was 

 repeated, using the same quantity of powdered sugar, with 

 the same results. 



FLAVORING EXTRACT. 



Flavoring extract, whether added before or after whipping, affects 

 neither the stiffness of the whip nor the whipping quality. It is 

 preferable to add the extract previous to whipping, as the cream will 

 whip as readily, and time is saved in that the extract is thoroughly 

 mixed through the cream by the time the whipping is completed. 



Adding flavoring extract with sugar produces the same effect as 

 though only sugar were added. 



" STANDING-UP " QUALITY OF WHIPPED CREAM. 



This investigation would not be complete without considering the 

 standing-up quality, or the ability of the whipped cream to retain its 

 stiffness. There are three important and closely related factors 

 affecting the standing-up quality, i. e., temperature, stiffness of the 

 whip, and butterfat content. 



If whipped cream could be kept at or below 50° F., it would con- 

 tinue to stand up for several days. With a rise in temperature the 

 stiffness decreases, varying with the increase in temperature and the 

 stiffness of the whip. The effect of a rise in temperature is such that 

 a whip of low quality may become practically useless if allowed to 

 remain at a temperature higher than 65° F. While there is a slight 

 decrease in the stiffness of the better-quality whips with a rise in 

 temperature, it is less marked, and such whips may be held for several 

 hours without falling. 



Although an increase in butterfat content beyond 30 per cent does 

 not improve the stiffness of the whip, it does enable the whip to 

 stand up for a longer time and at a temperature that would seriously 

 affect cream with a low butterfat content. 



The effect of viscogen upon the standing-up quality is only equiva- 

 lent to the degree to which it improves the stiffness of the whip. 



