UNITED STATES DEPARTMENT OF AGRICULTURE 
f BULLETIN No. 1075 :f 
^'y^^j'L, 
Washington, D. C. ▼ July 13, 1922 
THE WHIPPING QUALITY OF CREAM. 
By C. J. Babcock, Assistant Market Milk Specialist, Dairy Division, Bureau of 
Animal Industry, 
CONTENTS. 
Page. 
Factors influencing whipping quality- 1 
Experimental procedure 2 
Method of comparing stiffness of 
whipped cream 2 
Relation of various factors to whip- 
ping quality 3 
Page. 
" Standing-up " quality of whipped 
cream 20 
Whipping quality of powdered cream, 21 
IWhipping quality of evaporated milk_ 21 
Summary 21 
FACTORS INFLUENCING WHIPPING QUALITY. 
The increasing use of whipped cream, both commercially and in 
the home, has brought with it a demand for greater knowledge con- 
cerning the factors which influence the whipping qualities of cream. 
It is a subject which has received but little attention. Some reports 
have been published closely related to the subject but dealing mostly 
with the effect of adding different substances to the cream and the 
effect of butterfat content and acidity upon its whipping quality. 
No accurate means of comparison were employed. Neither was in- 
formation furnished to the housewife or confectioner as to the best 
kind of cream to purchase for whipping, nor to the dealer as to the 
kind of cream he should endeavor to supply in order to assure satis- 
faction among his customers. 
Whipped cream is a valuable food. It is generally considered an 
appetizing delicacy only and is used as the basis of many desserts, or 
to garnish, improve, or extend others ; but when thus used it increases 
the food value of the dish. 
It is not the aim of this bulletin to explain how to whip cream 
or how to make cream whip. Its object is to show the whipping 
quality of cream, in order that both dealers and purchasers may know 
what is to be desired as a whipping cream. 
96734°— 22 1 
