How to make successful non-dairy whipping creams
Over the past years non-dairy whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better cost-in-use calculations and better foam stability, which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilisers. Whipped creams Whipped creams are widely used for cooking in households and in the catering sector, especially for desserts and cake decorations. The whipped creams may be in the form of dairy whipping cream or imitation whipping cream. Dairy whipping cream with above 35% fat is the original product; however, nowadays creams based on vegetable fat are commonly seen. These vegetable fat based products are called e.g. imitation creams, non-dairy creams, topping creams or confectionary creams. The whippability of dairy whipping cream depends on the fat content as well as on the fa