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. 
Viscoffen 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 ivhipping 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 
100 c. c. of whipped cream, and the cream was whipped for 
one minute to dissolve the sugar. Confectioner's pow- 
dered sugar added, instead of granulated sugar, gave the 
same results. 
