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Author Question: How does the temperature of whipping cream influence the quality of the foam? ... (Read 96 times)

tsand2

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on: Aug 19, 2018
How does the temperature of whipping cream influence the quality of the foam? Why?

Question 2

What was the purpose of putting the evaporated milk into the freezer before whipping? Of adding lemon juice?


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cpetit11

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Reply #1 on: Aug 19, 2018
Answer to Question 1

A cool cream increases its viscosity or firmness and its ability to clump. So, refrigerated cream and utensils are better for whipping. Whipping cream should be whipped at 45F.

Answer to Question 2

Evaporated milk foams are less stable because they have a lower viscosity and fat content. Nonfat dry milk can be whipped into a foam, but it is very unstable. To increase its stability, chilling the can for 12 hours or until ice crystals form can stabilize the protein and foam. Also, lemon juice can be used to stabilize the foam.


tsand2

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Reply 2 on: Aug 19, 2018
Wow, this really help

CAPTAINAMERICA

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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