Whip cream crack

Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range between:0.22 0.24 ), don’t keep cream in stoc…

1. Food R&D Emeritus reply

   @Megha1 if you whipped it at 0.25 The cream is already overwhipped ...it should be whipped not lower than 0.40.

2. Megha reply

   The consistency gets tighter on higher density. I have tried doing that and the cream gets little difficult to work with. We use non dairy topping cream.

3. Food R&D Emeritus reply

   Maybe it lacks water or your water is high in mineral content. Test it with soft water and slightly more water.. You can.also add little melted fat to soften the cream texture.