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Problems in Whipping Cream

1. Cream must be thick to whip easily.

2. Cream is thin if it contains less than 20 per cent. butter fat; it is thin when it is fresh and when it is warm. 3. To whip easily, cream must not contain less than 20 per cent. butter fat. Best results are obtained when cream contains 25 to 40 per cent. butter fat.

4. Fresh cream does not whip well even when it contains more than 20 per cent. butter fat. This is because lactic acid is produced as cream ages, and the acid thickens the cream. The addition of one-half teaspoon commercial lactic acid to each two cups cream will do the same thing that is accomplished by 12 to 24 hours' standing.

5. Warm cream will not whip well because warmth thins cream. As cream is chilled, the fat congeals and the cream thickens. Cream set on the ice for two hours will whip easily if it is rich enough and old enough. The best temperature for whipping cream is between 35° and 50° Fahrenheit. If no ice is available to congeal the cream, it may be thickened by adding one teaspoon viscogen to each two cups of cream. This will make it possible to whip cream that is a little low in fat, and fresh cream as well as warm cream.