How to Test High Quality Whipped Creams

creamy whipped creams

creamy whipped creams

Whipped cream is cream of different viscosities which is whipped using a mixer or whisk until it is fluffy, light and it holds its shape. More often, whipped creams get sweetened with white sugar and depending on the brand, or the unique needs of the user can also be flavored with vanilla.

However, there are many brands of creamy whipped creams that often emanate from different whipping procedures by manufacturers. These whipped creams offer different qualities,

and this makes it important to know how you can test the quality of whipped creams.

Here are a few methods on how to test high-quality whipped creams.

1. Consider the emulsions that are used

A great whipped cream is made of sodium caseinate or skimmed milk powder emulsion or a combination of both of them. The fats need to be mostly solid at the recommended whipping temperature of 5 degrees. Even with the solid content or thickness, it should still melt at a temperature that is the same as body temperature. But if the product is imitating whipped creams should contain the right type of destabilizing emulsifier which should crystallize and form water at a temperature that is below their melting point.

2. Check the viscosity

A high-quality whipped cream should have high viscosity. To achieve this, the stabilizer that is used should be chosen with care. Some of the best choices that help to increase the viscosity of the product include sodium alginate which ensures that the whipped cream doesn’t have an overrun.

3. Fat content

The conventional whipped cream should have fat content which is between 30 percent and 40 percent. The cream goes through pasteurization without being homogenized. However, the increased need for extended shelf life has led to increased temperatures for pasteurization and in some countries, this has necessitated the use of ultra-heat treatments and also the use of added stabilizers. However,

it should be remembered that using excessive heat in whipped creams can destroy many of the microorganisms and enzymes that would be available if low heat methods are used.

4. The packaging used

Whipping creams that have been treated using ultra-heat treatments and pasteurization techniques can be

packaged into different materials that carry diverse volumes. In most instances, the pasteurized cream gets filed into preformed PS pots. There are also many instances where paper cartons with a PE coating are used. The ultra heat-treated whipping cream can do better when an aluminum foil is used which helps to offer a reliable barrier against oxygen, fat, and moisture.


When shopping for creamy whipped creams,

it’s advisable to ascertain if the product that you are buying is of the best quality. The above methods can help you determine if the product is of good quality. Check its viscosity, the quality of the packaging, the percentage of fat used, and the kind of emulsions that form part of a brand of whipped cream.

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