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Whipped Cream Routine

The document outlines the steps for preparing whipped cream, including adding syrup, pouring cream, charging ingredients, shaking, and labeling the canister. It emphasizes the importance of accurate measurements, safety, and quality throughout the process. Additional information includes syrup substitutions and proper storage techniques for the whipped cream dispenser.

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Gehrig Faust
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303 views3 pages

Whipped Cream Routine

The document outlines the steps for preparing whipped cream, including adding syrup, pouring cream, charging ingredients, shaking, and labeling the canister. It emphasizes the importance of accurate measurements, safety, and quality throughout the process. Additional information includes syrup substitutions and proper storage techniques for the whipped cream dispenser.

Uploaded by

Gehrig Faust
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

ROUTINE

Food & Beverage Production > Preparing for Beverage Production

Whipped
Cream
STEPS TO REMEMBER

1 MAJOR STEP KEY POINTS


o Add four pumps of vanilla into the
REASONS WHY
• To enable the
Add syrup steaming pitcher. accurate
measurement of
o Note: Skip this step for Nondairy
dairy
Whipped Cream* (arrives pre-mixed
with vanilla syrup); shake carton well
before use.
o *Nondairy Whip in Canada.

MAJOR STEP KEY POINTS REASONS WHY


2 Pour heavy o Pour to the “max fill” line in the • To ensure consistent
steaming pitcher. volume
cream or o Pour the ingredients into the whipping • To incorporate
non-dairy cream canister. ingredients
whipping
cream
MAJOR STEP KEY POINTS REASONS WHY
3 Charge o Place the lid on the canister. • To ensure safety
o Place a whipped cream charger into the • To ensure quality
ingredients charger holder and twist the charger
onto the dispenser.

MAJOR STEP KEY POINTS REASONS WHY


4 Shake o Shake four times in the upright position. • To begin gas absorption

MAJOR STEP KEY POINTS REASONS WHY


5 Place canister o Clearly label the canister. • To clearly identify any
added allergens
o Day dot the canister for 24 hours.
on side • To ensure quality
o Place blue band on canister for
Nondairy Whipped Cream. • To clearly identify type
of whipped cream

WHY THIS MATTERS


To enable the accurate measurement of dairy.

® 2024 STARBUCKS CORPORATION. FOR INTERNAL USE ONLY. Updated November 2024 – North America | Page 1 of 3
ROUTINE

Food & Beverage Production > Preparing for Beverage Production

Whipped
Cream
STEPS TO REMEMBER

6
5 MAJOR STEP KEY POINTS
• Shake eight times upside down.
REASONS WHY
o To improve yield
Shake
• Remove the whipped cream charger. o To ensure quality

® 2024 STARBUCKS CORPORATION. FOR INTERNAL USE ONLY. Updated November 2024 – North America | Page 2 of 3
ROUTINE

Food & Beverage Production > Preparing for Beverage Production

Whipped
Cream
ADDITIONAL INFORMATION

o If vanilla syrup is unavailable, classic syrup can be substituted.

o Refrigerate dispensers after each use to maintain the whipped cream temperature at or below 41°F (5°C).

o When using the whipped cream dispenser, point nozzle down, place the tip near the edge of the cup, squeeze the handle
and move in a spiral pattern toward the center while continuing to hold the dispenser in a vertical position.

® 2024 STARBUCKS CORPORATION. FOR INTERNAL USE ONLY. Updated November 2024 – North America | Page 3 of 3

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