Who doesn’t love whipped cream? We all like to gobble up this piece of sweet mash right off the top of any sweet dish – be it cakes or pastries. Made from a combination of oil and water – the emulsion is whipped to form a creamy consistency. It primarily contains fat and sugar, which transforms into a shiny cream when whipped under the coldest temperature. Air bubbles are entrapped in a mound of foam that spreads in the form of a serum. Whipped cream also uses stabilisers, emulsifiers, milk proteins and vegetable fat to obtain the form.

Non-dairy whipped cream does come with some health benefits. It is lactose-free, lightweight contains lesser calories, and is more stable. Besides, the mixture has a longer shelf life and can tolerate temperatures of up to 35-40℃ for prolonged periods.

Difference between non-dairy and dairy whipped cream

The difference between the two is rather noticeable – it is the combination of ingredients used that creates the variation in its names. Dairy cream contains fresh cream, milk powder and other milk products, while non-dairy uses hydrogenated vegetable oil, emulsifiers, stabilisers, water and sugar. Whipped cream is always packed, frozen and defrosted before use. When poured into a bowl, it should not exceed 20% of its capacity. All whipped products require refrigeration.

Using whipped cream

Thickened cream must be chilled for two reasons – since heavy cream or whipped cream contains milk and milk products, these can spoil when kept at room temperature. Refrigerating them is the best way to preserve and use them. Furthermore, in order to stabilise the frosting, you must also chill thickened cream. The stability of whipped cream remains unaffected in cold temperatures, unlike warm temperatures where stabilisation is difficult to obtain.

For best results, use the whipped cream frosting right away. This is also the best way to decorate your cake.

Check with our expert bakers at Cake Gallery AE for cakes with unique whipped cream flavours.