To provide a controlling method for cream whipping that is automatically stopped at the optimum state according to the kinds of the creams and to the use.

The objective controlling method for cream whipping comprises the step for measuring the electric power consumed to the whipping time, when a cream is automatically whipped, the step for calculating the primary or secondary regression coefficients on the data of the electric power consumed in a prescribed time duration and for calculating the difference between the time when the primary or secondary regression coefficient becomes zero and the time when the electric power consumed becomes maximum, the step for deciding the relation between the time duration and the time difference by repeating the calculation of the primary or secondary regression coefficient at a plurality of different time duration, the step for deciding the time duration corresponding to the time difference between the time when the automatic whipping is stopped and the time when the power consumption reaches the maximum, and the step for stopping the automatic whipping at the time when the primary or secondary regression coefficient becomes zero in the decided time duration, when a cream is newly subjected to the automatic whipping.