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How to use whipping powder

Whipping Cream Powder

1. What is whipping cream powder?

Whipping cream powder is a powdery cream made from natural optimizers and corn syrup, spray-dried. The product has good fluidity, instant solubility and emulsification. It has gradually replaced liquid cream products with the advantages of being cholesterol-free and has the advantages of low fat content and zero trans fat. Not only can it be stored at room temperature, but it can also be transported at room temperature, which greatly facilitates long-distance transportation. The operation is simple and fast, and the whipping performance is stable, with a high bubble rate, good plasticity, stiffness, and stability. The taste is refreshing and not greasy, with a rich milky aroma. Suitable for snow topping on drinks, cake coating and cake decoration.

2. How to whip whipping cream powder

Method one

(1) Place all ingredients in a large mixing bowl and chill in the refrigerator for at least 15 minutes. The mixing head should also be refrigerated.

(2) Put cream powder and purified water into a clean container, the ratio is 1:2.

(3) Take out the mixing bowl and stir continuously. First, use a manual egg beater to mix the powder and water evenly. Then use an electric egg beater to stir slowly for two minutes, then stir quickly for 4-6 minutes, until stiff peaks can be formed when the stirring head is lifted.

Method Two

Ingredients: 1 box of whipping cream, 300g of ice water, 30g of white sugar

In advance, put the water in the freezer of the refrigerator to freeze for a while, then freeze it into ice water, then take out the ice water and cream and prepare it. The cream cannot be frozen in the freezer, it must be placed in the refrigerator. Pour the cream into a clean container, add white sugar, and add a few milliliters of rum according to your own taste. Place the container with cream in ice water, and beat the white sugar evenly with an electric mixer at low speed. Beating is enough for a few dozen seconds. Turn the egg beater to high speed and beat until you can see very clear lines. Then continue to beat while observing. Don’t overdo it. Lift the egg beater and it will pull out firm texture. Corner, at this time the cream is very fine and the whipping is complete.

3.Nutritional value

The fat content of cream is 20 to 25 times higher than that of milk, while the remaining ingredients such as non-fat milk solids (protein, lactose) and water are greatly reduced. The digestion and absorption rate of cream in the human body is high, reaching more than 95%. It is Seasoning with high vitamin A and vitamin D content.

4.Edible effects

(1) Cream can improve the body’s ability to resist disease, promote metabolism, enhance vitality, protect eye health and keep skin toned.

(2)Cream is helpful in maintaining the stability and balance of normal flora in the human intestine and preventing constipation and diarrhea.

(3) Butter contains more fat and heat energy, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.


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