Whipping Cream

Cream, is categorised based on its fat content:

35%, whipping cream

48% or double cream, easily whipped

15% single cream, not to be used for whipping, this low fat cream is in general for cooking purposes.

They are all generally UHT (ultra heat treated) to extend their shelf life, UHT process sterilises cream, by heating it up to a very high temperature for a split second.

When storing cream, make sure it is sealed in the refrigerator, as it absorbs flavours easily.

In order not to over whisk the cream, make sure the cream is very cold before you start. On a hot day you should whisk it slowly. if it happens that you over whisk it, you can rescue it by adding a little milk, don’t whisk the milk with it, just fold it over.

Don’t add flavourings or sugars at the end of whisking, and if you are adding acids or alcohol, keep checking it as it will thicken faster than you expect.

You can also add cream of tartar, it stabilises the whipped cream and maintains volume and texture.

If you are adding the cream to a very sweet product, such as meringues, make sure you sweeten it more than when you do with a less sweet accompaniment, this will give it a better flavour.

Cream consistency:

  1. If your recipe calls for folding the cream into another product, such as crème pâtissière, whisk it to the stage of forming soft peaks when you lift the whisk.
  2. For piping and decorations, whisk it to a firm peak, where it will hold its shape and doesn’t split easily.

Hot note: If you want to lick off whipping cream on a valentine’s day, remember to use a non-dairy whipping cream, dairy cream will create a foul taste and odour as it heats up on a person’s skin.

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