Whipped cream is hard to make last in the heat

The cream will not foam if there is thunder in the air. Adobe Stock / AOP

Whipped cream is notoriously difficult to get right on hot summer days. We asked Valio’s food expert Anna from Korowhat can be done about the problem and can the whipped cream somehow be successful even on hot days.

– The fat in the cream melts at a temperature of around 22–24 degrees, and there are no pop constants to prevent it, says Koro.

However, you don’t have to throw the whole ax into the well, because there are small pieces so that the cream cake can be served beautifully even on a hot day.

– By mixing curd into the cream, the durability of the foam can be slightly improved. Vanilla cream powder containing starch and thickeners also helps keep the cream in its shape.

However, Koro reminds us that the vanilla cream powder also thickens the foam and brings its own flavor to it. There is also a slight loss in the fluffiness and airiness of the foam.

Prefer whipped cream

Instead of whipped cream, you should choose whipped cream for the cake when it’s hot, because when heated, it withstands the heat a little better than whipped cream.

It is also possible to use plant-based products. You can already find a comprehensive selection of them in stores. Koro confirms that plant-based foams contain thickeners, so they withstand heat a little better than cream.

– They naturally exhaust the delicious taste of real cream.

Koro recommends baking pies, meringue cakes and cheesecakes in hot weather, but if you absolutely want to serve a cake with cream frosting, you should frost it when the air is at its coolest, for example in the morning. The frosted cake must be kept in the refrigerator until serving.

– The serving table should be placed in a cool room or at least in a shady place.