Whipping Cream
Whipping cream is the fat rich fraction separated from milk, standardised to a fat content high enough that beating it entraps and holds air, conventionally 30 percent milk fat and above. Below roughly 30 percent there is not enough fat to build a stable foam, and above about 40 percent the emulsion breaks to butter before a usable foam forms, so the trading range sits between those limits.
The physical mechanism is partial coalescence. During beating, air is dispersed into the aqueous phase and fat globules whose membranes have been damaged by shear stick to one another and to the air bubble surface, building a semi solid network of partly crystalline fat around each bubble. This is why cream whips only when cold, since a proportion of the fat must be crystalline, and why over beating collapses the foam into butter grains as coalescence runs to completion.
Pasteurised chilled cream has a shelf life of days to a few weeks, while ultra high temperature cream in aseptic packaging is ambient stable for months. Formulated whipping creams carry added emulsifiers, stabilisers and sugar to widen the whipping window, and a parallel class of non dairy whipping cream replaces milk fat with hydrogenated or fractionated vegetable fat and milk protein with caseinate, sold frozen and used in the same applications.
We source bulk Whipping Cream from top China manufacturers for our partners. The manufacturers are in Jiangsu and Zhejiang. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Protein
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous white to pale cream liquid, free from lumps |
| Odour and Taste | Clean fresh dairy flavour, free from rancid or oxidised notes |
| Milk Fat | 35.0 to 36.0 percent |
| Protein | Not less than 2.0 percent |
| Total Solids | Not less than 42.0 percent |
| pH at 20 C | 6.5 to 6.8 |
| Titratable Acidity | Not more than 0.14 percent as lactic acid |
| Overrun on Whipping | 100 to 150 percent |
| Whipping Time at 5 C | 3 to 6 minutes |
| Foam Stability at 20 C | No visible serum drainage in 2 hours |
| Alkaline Phosphatase | Negative |
| Lead | Not more than 0.02 mg/kg |
| Total Plate Count | Not more than 10000 cfu/mL |
| Coliforms | Not more than 10 cfu/mL |
| Listeria monocytogenes | Negative in 25 mL |
| Salmonella | Negative in 25 mL |
Common Markets Grades
Dairy grades are set by fat content. Whipping cream at 30 to 35 percent milk fat is the standard bakery and food service item. Heavy or double cream at 36 to 48 percent whips faster, holds longer and is used where the finished decoration must stand at ambient temperature. Single or pouring cream below 20 percent will not whip and is a separate product. Within each band, pasteurised chilled cream and ultra high temperature cream are traded separately, the latter carrying a cooked note and slightly poorer whipping performance in exchange for ambient distribution.
Formulated grades are the larger part of the industrial trade. Stabilised dairy whipping cream carries carrageenan or a gum system, an emulsifier blend and often sugar, and is specified on overrun, whipping time and foam stability rather than on fat alone. Non dairy whipping cream, built on palm kernel or coconut fat with sodium caseinate or soy protein, is sold frozen in one litre packs and specified on overrun, which typically reaches 300 to 400 percent against 100 to 150 percent for pure dairy cream. Blended creams combining dairy fat with vegetable fat occupy the middle of that range.
Applications
- Cake decoration and piping, where the whipped foam must hold a defined shape at ambient temperature
- Cream fillings for layer cakes, choux pastry and swiss rolls
- Mousse and bavarois production, where the whipped cream provides aeration folded into a set base
- Ice cream and semifreddo, contributing fat and entrained air to the frozen structure
- Beverage toppings for coffee shops and bubble tea, dispensed whipped or as a cheese foam base
- Savoury sauces and soups, where the fat carries flavour and resists curdling better than milk
- Ganache and truffle centres, as the aqueous fat phase emulsified into chocolate
- Panna cotta and set dairy desserts, unwhipped, as the fat contribution to the gel
- Retail aerosol cream, filled with nitrous oxide as the propellant and whipping gas
Brands Using Whipping Cream
Widely-distributed consumer products that list Whipping Cream on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Whipping Cream
Top Whipping Cream manufacturers in China.
Jiangsu Leiva Biotech Co., Ltd.10 ingredients in the directory- Panda Dairy Corporation3 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States cream is defined by a standard of identity in Title 21 of the Code of Federal Regulations, which sets the minimum milk fat for cream, light cream, light whipping cream and heavy cream and names the optional ingredients permitted, and its production is subject to the Pasteurised Milk Ordinance adopted by the states. Milk is a major food allergen requiring declaration. Non dairy whipping cream is not covered by the cream standard, may not be labelled as cream without qualification, and is formulated under the general food additive rules for its emulsifier and stabiliser system.
In the European Union cream is a reserved designation under the common organisation of agricultural markets regulation, which sets minimum fat contents for the terms used in trade, and its manufacture falls under the hygiene rules for food of animal origin covering dairy establishments, heat treatment and marking. Milk is a listed allergen under the food information regulation. Additives used in stabilised and vegetable fat creams must be authorised for that food category under the food additives regulation and carry their E numbers in the ingredient list. Codex maintains a standard for cream and prepared creams, which defines the compositional categories and the permitted treatments used as the reference in international trade.
Manufacturing Process
Cream is produced at the front of a dairy process rather than made separately. Raw milk is received, tested and clarified, then warmed to around 50 to 55 degrees Celsius and fed to a centrifugal separator, where the density difference between fat globules and serum throws the skim outward and collects the cream at the centre. The separator discharge is standardised to the target fat content by returning a controlled proportion of skim milk, and the fat figure is verified in line.
Standardised cream is then heat treated. Pasteurised cream is heated to around 80 degrees Celsius for a short hold, above the temperature used for milk because the fat phase protects micro organisms, then cooled rapidly to below 5 degrees Celsius and filled. Ultra high temperature cream is heated to around 138 degrees Celsius for a few seconds by steam injection or tubular exchange and filled aseptically. Homogenisation is applied only lightly or not at all to cream intended for whipping, since reducing globule size stabilises the emulsion against exactly the partial coalescence that whipping depends on. Where a stabiliser and emulsifier system is used it is dosed before heat treatment. Finished cream is held at low temperature for at least several hours before use so that the fat can crystallise, a ripening step without which the cream will not whip.
