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What determines how well a cream whips?

There are many and inter related factors which determine the whipping quality of cream...

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What determines how well a cream whips

There are many and inter related factors which determine the whipping quality of cream. Fat content is foremost. When you whip cream, you incorporate air into the mixture in the form of tiny bubbles. These air pockets are what give the whipped cream its light, fluffy texture. The watery non-fat part of the cream that encloses the bubble is supported by the fat. The more fat there is in your cream, the more effectively the encased bubbles will be supported. The temperature of the cream is another equally vital aspect to whip cream to its maximum volume. A chilled whipping cream in ice-cold bowl with refrigerated electric beaters (keep the whipping bowl and detachable metal blades in freezer for half an hour before whipping) will yield its maximum fluffy volume. 

While adding flavouring to the whipped cream, take care to incorporate sugar and essence at the right time. Adding them too early prevents the air bubbles development. If you mix them into the cream after it has reached maximum volume, you will end up with an over whipped cream which is an irreversible mistake. 

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