Texture analysis in action: Comparing plant-based and normal whipped creams

Comparing Textures: Plant-Based vs.
Dairy Whipped Cream 



Whipped cream is a beloved topping that adds a delightful creaminess to desserts, beverages, and more. Traditionally, dairy whipped cream has been the go-to choice, but as the plant-based movement gains momentum, plant-based whipped cream has emerged as a worthy contender. In our own lab we have been exploring the differences in texture between plant-based and dairy whipped cream and considering consumer textural expectations and preferences. 



The Rise of Plant-Based Whipped Cream 

Plant-based whipped cream has gained popularity in recent years, primarily due to the increasing number of consumers adopting a vegan or lactose-free lifestyle. Made from plant-based ingredients like coconut milk, almond milk, or soy milk, this alternative offers a cruelty-free, environmentally sustainable, and healthier option for those who prefer to avoid dairy products. 



Dairy Whipped Cream: The Classic Texture 

Traditional dairy whipped cream is made by beating heavy cream until it thickens and forms stiff peaks. The texture is known for its light and airy consistency, which effortlessly dissolves on the tongue. Dairy whipped cream is often associated with a rich, indulgent mouthfeel, perfect for topping pies, cakes, hot chocolate, and other desserts. 



Plant-Based Whipped Cream: Surpassing Expectations 

In the past, plant-based alternatives were notorious for their lacklustre textures and inconsistent performances. However, advancements in food technology and innovation have led to significant improvements in plant-based whipped cream textures. Today, manufacturers aim to match the creamy, fluffy texture of dairy whipped cream to meet consumer expectations. 



Consumer Textural Expectations 

When it comes to whipped cream, consumers have certain textural expectations that influence their preferences: 


Creaminess: Whipped cream should offer a smooth, creamy sensation without any grittiness or separation. The high-fat content in dairy cream contributes to its natural creaminess. Depending on the base ingredient, plant-based versions can achieve similar creaminess, especially when using coconut milk or cream.



Lightness: The ideal whipped cream should be light and airy, effortlessly melting in the mouth. The whipping process traps air in the cream, creating the signature light and fluffy texture. By using stabilisers and emulsifiers, plant-based alternatives can achieve comparable lightness.

Stability and versatility: Consumers appreciate whipped cream that maintains its shape when dolloped or piped onto desserts. Whipped cream is used as a topping for various treats, and consumers expect it to pair well with a range of textures. The high-fat content in dairy cream provides stability to the whipped structure. With the addition of stabilisers like xanthan gum or guar gum, plant-based versions can maintain their shape. 



Texture plays a vital role in the enjoyment of whipped cream, and consumers have come to expect a specific mouthfeel from this beloved topping. Both dairy and plant-based whipped creams have their merits, with dairy whipped cream offering a classic, indulgent experience and plant-based whipped cream catering to the preferences of vegans and lactose-intolerant individuals. As the plant-based food industry continues to evolve, we can expect even more impressive strides in achieving the perfect whipped cream texture for all consumers to savour but in the process of developing such products a method to measure the textural comparison is required.  Enter the Texture Analyser with a wide range of test types to measure a vast range of textural properties.  The measurement of products like whipped cream is a well-established procedure in the food industry and one that is easily performed either by back extrusion or a more recent presentation of the Cream Probe.

This Cream Probe is now used for measuring firmness according to a standard DLG method used for milk and milk products including ice cream and mayonnaise.  The probe is moved at a specified speed and the foam strength is given by the force plateau while the probe is travelling into the bulk of the sample.

The formulator of a plant-based variant of whipped cream would be delighted to see that their new development matches the textural expectations of its dairy counterpart, thereby avoiding consumer disappointment and maintaining brand loyalty.

The ideal plant-based formulation would have a texture profile that matches the dairy product. On the other hand, a newly created plant-based whipped cream might be lacking in the textural integrity or whipping characteristics of a dairy product (thereby producing significantly different texture profiles) and could risk product rejection by not providing the ‘same-as’ sensory experience.

Comparative texture profiles of a plant-based and
dairy whipped cream using a Back Extrusion test

The value to food manufacturers of accurate and consistent objective measurement of the texture of different foodstuffs has been established for a long time.  Now, more than ever, product developers are searching for up to date techniques to quantify their products’ attributes accurately and quickly to develop new and technically superior products at a faster rate than their competitors.

Discover a wider range of tests for dairy products.

Request articles and read more about the testing of dairy products using a Texture Analyser.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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