20 BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 
Table 10. — Effect of adding sugar "^ before ivhipping on quality of whipped cream. 
Butterfat 
content. 
Time of 
whip- 
ping. 
Scale of stiffness. 
Normal 
cream. 
Cream 
with sugar 
added. 
Cream 
with sugar 
added -^nd 
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. AYhile 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. 
