D A I R Y
BAKERY REVIEW
Whipping up the Cream W
hipped cream is used as an integral ingredient in a number of a bakery items. Its main function is to whip up the products and endow them an enticing look. Whipped cream fabricates and stabilizes the cake to frost and acts as an accompaniment for icing. Being the most expeditiously perishable constituent among dairy products, whipped cream instantly calls for refrigeration, even if used as a frosting on a cake. Hence, no matter how it is used, one needs to unfailingly make sure that it does not stay out of the fridge for too long.
Fizz it up Light, fluffy, and flavourful, whipped cream is natural and it is often whipped to different stages with a stand or electric hand-held mixer or whisk. It is also often used as stabilizer in flavoured and sweetened forms in numerous dessert and salad recipes. To be more general, whipped cream is foam of milk fat created by beating fresh cream by a mixer, whisk, fork, or whip until it gets light and fluffy. Basically milk cream contains butterfat, which is whisked to form whipped cream. Texture and consistency of whipped cream varies according to the percentage of butterfat in cream, i.e., the higher the percent, the better the cream will whip and become more billow.
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Majority of users prefer to use cream with a fat content of 30 to 40 percent that works best for building stout texture, found in ‘whipping cream’ or ‘heavy cream’. According to Chef Shahzad Ali, Consultant and Visiting Faculty at Le Cordon Bleu Hospitality, G D Goenka University, Sohna, “Dairy Whipped creams have high-fat content between 30-40 percent. The fat content is what helps the cream whip up, which makes them easy to beat into peaks. Cold cream makes the entire process faster, using cold equipment for better consistency and to beat it at medium speed.”
Although calorie conscious segment of the population often opt for lighter version of whipped cream, containing merely 20 percent of butterfat in cream, the texture of such cream cannot trap as much air or hold it very well, making it a substandard choice. Chef Nesar Ahmad Noorullah, Executive Chef and Head of Operations, Bhopal Bakehouse & Café, Bhopal, provides certain tips to handled whipping cream. He says, “Dairy Whipping cream is very delicate in nature due to natural fat content. It needs to be whipped at a medium speed for 3-4 minutes. Keep an eye while whipping as different brands of cream and mixers have different technicalities. Take care of the following points The UHT pack should always be stored between 4-5 deg C. Do not freeze the pack. Keep the whipping machine bowl chilled for best result during whipping. Add the sugar at the beginning of whipping. Suggested dose is 10% of sugar per liter of cream. You can choose to keep the cream sugar free if your recipe already has sugar. Once whipped keep refrigerated and use it immediately. Do not over whip. If over whipped by mistake, you can heat it and use it in making Ganaches.” However, intriguing on the subject of quality, one can select the cream, which is not ultra-
June-July ’22
