WHIPPING OF CREAM 1 29 



But we wish to neutralize only one-half of the acid in the 

 cream, so we require but one-half of 13.7 or 6.8 pounds of 

 viscogen. 



Pasteurized cream should be cooled to 60° F. or less 

 before the viscogen is added; this is to avoid the produc- 

 tion of an undesirable alkaline flavor. 



The retailer of cream and the consumer should both be 

 well posted on the influence of various conditions on the 

 whipping quaHty of cream. 



The greater the per cent of fat in creaift, the better 

 the cream will whip; but an excess of fat is not necessary 

 or even desirable, and, if proper conditions are secured, 

 cream containing 25 to 30 per cent of fat can be whipped 

 until it stands alone. 



Other conditions being observed the colder the cream 

 (freezing point being the limit) the better it will whip. 

 This is a very important point for the cook to observe, 

 because cream that will produce an excellent whip at 50° F. 

 can be only fair when whipped at 60° F. Failure to secure 

 a good whip is too often due to the warming of the 

 cream during the whipping; cream at 50° F. brought into 

 a warm kitchen, placed in a warm dish, and having warm 

 air beaten into it, will possibly acquire a temperature 

 of 65° to 70°. Under such conditions it is doubtful if the 

 whipping will produce good results; but if the same cream 

 be whipped in a cold vessel, in a cool room, much better 

 results will be secured. 



Cream 24 hours old will whip better than fresh cream. 

 This is due to the blending together of the various milk 

 components, and to the gathering of the fat globules into 

 clusters which increase the viscosity of the cream. The 

 same result may be secured to a certain extent by the 

 addition of viscogen. 



