Whipped Cream also known as heavy cream, is a soft solid cream containing 30%% milk fat, and is made by whisking or mixing air into the cream.
Whipped cream is used as a decoration on cakes or a dessert topper for ice creams or sundaes.
Other names: Heavy Whipping Cream, Heavy Cream, Whip Cream
Translations: Whipping krēms, Plaktos grietinėlės, Frişcă, Vrhnja, Kem whipping, Śmietany, Slagroom, सजा क्रीम, Взбитые сливки, Κρέμα Γάλακτος, الجلد كريم, 채찍질 크림, Smetana ke šlehání, Latigo Cream, 搅打奶油, Crema batuda, Stepena smetana, Smotana na šľahanie, Panna da montare, להצליף קרם, Vispgrädde, Мућење крема, ウィッピングクリーム, Crème à fouetter, Schlagsahne, Piskefløde, Kremfløte, Crema batida, Збиті вершки, Kuohukerma, Подсладени сметани
Whipping cream's volume is roughly double that of the original cream due to the air bubbles created by the whisking process. It holds shape well, but confectioner's sugar is sometimes added to stiffen the mixture.
Colors: White, off-white, cream
Flavors: Sweet, creamy
Mouthfeel: Soft, Mild, Milky
Food complements: Coffee, Chocolate, Caramel, Berries
Beverage complements: Hot chocolate, Coffee, Dessert liqueurs
Substitutes: Double cream, Evaporated milk
Selecting and Buying
Choosing: Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream).
Buying: Whipping cream is widely available at supermarkets.
Preparation and Use
Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream).
Conserving and Storing
Refrigerate. Whipping cream will spoil after one to two weeks.