Cracks on Whipping Cream

Dear Professionals please guide how to control cracks on whipping cream cake during storage in refrigerator after decoration.

And how to improve whipping ability I mean how to increase strength.

Many thanks in advance

Cracks on Whipping Cream4160×3120 1.83 MB

What does contain your cream? And these images after refrigerated or?

These are before refrigeration.

Could you please share also after?

I don’t have after at the moment.

But we are facing crakes and sometime very loose texture. Please guide me.

first rule, you should not stock cream in any condition. You should use it immediately because it lose its foamy texture.

In Pakistan we are giving many month shelf life and transport in freezing conditions before whipping

i mean after whipping. Before is of course ok.

@ikram4uvas
If you are using liquid whipping cream then the causes of cracking upon spreading on cakes.

1. Excess liquid attributed to fresh cut fruit topping which oozes water on standing .
2. Overwhipping also promotes syneresis which leads to oozing of liquid causing it to crack upon standing.
   3 Exposure to high humidity also promotes surface cracking .

That’s points. Thanks a lot Dear Roy.

Try a small amount of Xanthan gum 0.01% when whipping the cream this should help with the cracking.

Actually if I add xantham gum or Guargum then it become spongy and immediately turn to dryness

I agree with guar gum(not suitable) but xanthan at a very low level will stabilise the cream and make the structure sounder…maybe you have trialled at too higher a level to get that poor response as both these gums are very hydrophilic.

Dear Steve,

Could you please help me how to increase overun /whipping as I’m getting very less.

Best Regards

@ikram4uvas
Overrun varies with the type of whipping cream.Raw cream.had least overrun UHT cream had higher overrun ,non dairy or whipped topping made from HPKO had highest overrun.
Now in cream application the amount of overrun varies with the product where whipped cream is applied.High quality expensive cream filled products are medium overrun to maintain optimum taste and texture.
Cheap cream filled products had highest overrun using non dairy cream toppings.

Dear Roy, its non Dairy whipping cream with 17% HPKO and 20% sugar and 6% maltodextrin with some others stabilizers and emulsifier.

Please give me hint how to increase overun.

Many thanks

Thats small amount of fat …Thats low quality whipped topping…it should have at least 25% HPKO.
.it can’t aerate more…try

1. adding 5 to 10% hard coconut or Melted HPKO then whip it and see if it improves…or
2. Try also adding the same amount of Melted unsalted butter if it works
3. Another ,try adding 3 % skim milk powder and see it it increases overrun.
   Good luck

Dear Roy , first make it clear its pasteurized and homogenized at 300 bar. And we are filling it in pouches at frozen temperature-18 degree.

Even companies are making at 12% fat. But I dont know how it is possible.

Now please tell me CBS will be better or 38/40 will be better for whipping.?

HPKO Iauric fat, CBS are mostlyHPKO…The minimum fat should be 25 for high overrun…
BTW, what additives are you using, are you adding milk protein like sodium caseinate…are you adding gums like carrageenan, HPMC , Xanthan ,guar etc.
What emulsifiers are you using. IF you put quantities of apha tending emulsifiers…like acetylated monoglycerides.i,lactatylated monoglycerides. PGME, or monof diglycerides and polysorbates, that might help i low fat creams…
Polyglycerol esters would help also.

So out of these two fats which one I have to use to increase overun.?

As long as its HPKO it will work…but I am wondering what additives are you using for low fat whipping cream imitation.

Carrageenan 0.04 , cmc0.05 , guargum0.02 , xanthan gum 0.02

DMG 0.3, SSL 0.2

What overrun are you looking for?

Please share your what’s app number to discuss more

I want to get 4 pound from 1 kg. Currently I’m getting 2.5 pound only

That just 135 % overrun, abnormal for non.dairy topping… with low fat…
Contact Palsgaard industry for proprietary emulsifier stabilizers. for non dairy whipped topping to get your exceptional overrun.

Your formulation is not well balanced…maybe due to low fat,and non optimized gum emulsifier blend…

I used that palsgaard stabilizer and emulsifier but no way.

Please help me out. Share your what’s app number.i will share videos and pictures

what s the name…? Who gave you that formula…there is something wrong with your ingredients specifications in.your recipe.

I used 415 and 451 as per their recommendations but not work.

I don’t use what’s app…you need to contact whipped topping experts to.provide you the proper recipe for your needs.

@ikram4uvas
I saw the whipped topping recipe guide from.palsgaard
it obvious the fat content should not be lesser than 25%.

The used a fat stabilizer cream whip 440 and water phase stabilizers cream whip 415 .
It contains sodium caseinate sorbitol powder, lactose powder .
With such recipe your target overrun can be easily achieved…

I’m using sorbitol 70%, tween 60, disodium phosphate, trisodium Citrate.

But due to costing issue we can’t use sodium caseinate as it is very expensive in my country.
And fat more than 20% also increased costing

But I can use lactose powder or dextrose Android.

Could you please suggest which one will be better lactose or dextrose?

Secondly sodium caseinate and skim milk milk powder which one is better.?

As skim milk powder is bit cheaper as compared to sodium caseinate.

Please suggest. Many many thanks

Follow the recipe from Palsgaard…
Don’t divert from it until you got what you need .
You make your own recipe when you got the exact recipe right provided by the supplier.
Use sodium caseinate, sorbitol and lactose powder
Creamwhip 415 and 440.and fat content exactly as told.
Good luck

BTW sodium caseinate is superior to skim milk in aeration power.use it.Try both the high and low viscosity sodium caseinate.

Sorbitol liquid is not the same as powder You put more water in your recipei if you use liquid. then it will affect overrun as it dilutes the recipe.
Now I know the reason why you failed…
You created your own recipe before having a recipe performance to benchmark…
You just put substandard ingredients resulting in poor aeration and overrun…
Its totally your own fault…
If you have not totally understood how the original recipe works then how can you be assured your own experiment recipe with substandard ingredients work…
That is wrong step in product development work.

Trisodium citrate is not commonly used in whipped topping.as its a buffer and it affects overrun.
Tween 20 or 80 works in certain development recipes with high fat content…
If its expensive to develop such recipe then there is no point making it there as its not economically feasible …
Cutting cost while doing development work.where you barely understood the mechanics and mechanism ofvwhipped toping ingredients function ,interaction and performance is wrong…

You are saying right. I’m really grateful for you for clearing my concept next time I will use sorbitol powder and what will be its percentage.

By the way what should be the percentage of water in non Dairy whipping cream?

And is it possible to develop it without sodium caseinate please.?

I don’t waste my time testing something that I know works inferior.
Almost all whipped topping contains sodium caseinate as its the best material for the purpose…
Skim Milk powder is 6 to 7 times less efficient than sodium caseinate in aeration power in weight for weight basis. The dose is very small less than 1 %.
You find it noneconomical then there is no point developing your own as its expensive.
BTWThe amount of water is less than 70%…

Your fat to carbohydrate ratio is ok.
Just try 0.5 % ssl as single emulsifier and upto 1% A4c with 0.2% xanthan.
Try to procure soy protein isolate from solae ( supro series) at 1% level.

The minimum pressure on first stage should be 6500 psi from a Gaulin type homogenizer.( if ur machine can’t achieve this all formulations are useless , and if u can achieve this then u may as well may be able to formulate toppins as low as 12% )

The chilled topping out temperature before packing should not exceed 6 ° C. ( very important for optimum overrun)

( just to say, ingredient companies usually suggest formulations , but they are invariably useless .)

Also use 50% HPKO and 50 % HPKS in total fat utilized
Single use of HpKO will give cracks . The above ratio has a better SFI for whiping cream.

Hope this helps.