What is Non Dairy Whipped Topping?
Whipped Cream or Non dairy whipped cream is a liquid oil-in-water emulsion, which can be whipped into stable foam. Its major components are Water Sugar and Fat, which when whipped under chilled condition leads to the development on smooth shiny whipped cream. The foam entraps of air bubbles spread in a serum phase. Vegetable fat, milk proteins, sugars, water, emulsifiers, and stabilisers are all included.
Benefits of Non Dairy Whipped Topping
- Lactose free
- More Economical
- Light Weight
- Lesser Calories
- More Stable
- Can endure up to 35-40℃ temperature for longer time.
- Longer Shelf Life
What is difference between dairy and non dairy whipping cream?
The major difference among dairy and non dairy whipping creams comes from the ingredients which are used to develop both the creams. Non dairy creams are made with Water Sugar, hydrogenated vegetable fats and emulsifiers and stabilizers on the other hand Dairy creams, as the name suggests are made from dairy (milk) in the form of fresh cream, skim milk powder, whole milk powder or any other milk products used.
Steps involved in Whipping Cream
1) Arrives frozen.
2) Defrost in chiller 2 ᵒC to 7 ᵒC for 24 hours until thawing of frozen content.
3) Shake well before opening and pour into a bowl not exceeding 20% of the bowl capacity.
4) Use medium speed to whip the cream until product starts to thicken, then on high speed till the soft peak is formed.
5) Refrigeration is required for whipped products.
If it is hot, your cream will not whip up properly. To resolve it, place a larger bowl filled with ice cubes. Place the cream bowl inside this ice bowl. Cool the beaters before starting the whipping.
Why is it necessary for the thickened cream to be chilled for this recipe?
For two reasons, the thickened cream in this recipe must be chilled. The first reason is that food safety is a concern. Because thickened cream or heavy cream contains milk products, it should not be kept at room temperature and should be kept refrigerated. The thickened cream should also be chilled to aid in the whipping process and the stabilisation of the frosting. Cold temperatures will not affect the shape or stability of whipped cream. It will be more difficult to obtain a steady and thick consistency in hot or warm temperatures.
What is the best way to keep this Whipped Cream and how long does it last?
For optimal results, use the Whipped Cream frosting right away. Over time, whipped cream will soften and lose its consistency, making it more difficult to pipe decorations and keep them in form. If you utilise whipped cream right away, you’ll be able to pipe precise forms and decorations with ease. The embellished sweets must also be kept refrigerated. For food safety reasons, whipped cream should only be kept at room temperature for 1-2 hours. It should be consumed within 24 to 48 hours at the most.
Over mixing whipped cream can quickly spoil it. Stopping to check for firmness during the whipping stages is essential when creating homemade whipped cream to avoid over mixing. It should just take a few minutes to prepare whipped cream. To know when to stop whisking, keep a close eye on the thickened cream as it changes. When whisking thickened cream, it will first become bubbly; after about 1-2 minutes, the cream will thicken and noticeable ripples will appear in the frosting. You’ll need to stop whisking after the ripples grow bigger and more noticeable. Even mixing for a few more seconds at this point could damage the whipped cream.