Cream can be used for a variety of purposes. It is commonly used to make a whipped topping for cakes, pies, milkshakes, and other desserts. In addition, it is used as an ingredient in ice creams, sauces, and beverages. Our focus will be on whipping cream, which has a fat percentage ranging from 30% to 36%.[1][2]
What Is Cream?
A cream is a white or light yellow colored liquid that is a rich, thick emulsion of dairy fats.
It consists of water, protein, lipids, carbohydrates, vitamins, minerals, and other minor components. Cream is classified by how much butterfat it contains. Whipping cream’s fat content ranges from 30 to 36%.[1][2].The following table shows the standard fat percentage for cream.[3]
| Name | % Fat |
|---|---|
| Half and Half | 10.5-18 |
| Light Cream, Coffee Cream, Table Cream | 18-30 |
| Light Whipping Cream, Whipping Cream | 30-36 |
| Heavy Cream, Heavy Whipping Cream | 36 |
| Dry Cream | 40-75 |
Whipping cream is a dairy product that has a minimum milkfat content of 30% and a maximum of 36%. Pasteurized or ultra-pasteurized and may be homogenized.[4]
What Are The Uses of Whipped Cream?
Whipped cream is a common topping for fruit, desserts and drinks. It is also used as an ingredient in many desserts.
Following are a few uses of whipped cream as an ingredient:
- Ice creams
- Cakes
- Sauces
- Cheesecakes
- Mousse cake
Uses of whipped cream as a topping:
- Cakes
- Pancakes
- Milkshakes
- Pie
- Fruits
- Hot chocolate
Uses of whipped cream in pastry:
- Cream fillings
- Frostings
How to Store Whipped Cream?
The whipping cream should be stored toward the back of the refrigerator, not in the door. In the back of the refrigerator, the temperature is colder, while the temperature in the door is warmer.[9]
How Long Does Whipped Cream Last?
When stored properly, whipped cream can be kept in the refrigerator for up to 3 days. Afterward, quality will deteriorate as the whipped cream dries out and flattens. It can also be stored in the freezer for up to 2 weeks.
Soft Peaks, Firm Peaks And Stiff Peaks
During whipping, air particles are combined with cream. As more air is trapped in the cream, the better the cream will hold form. However, when the cream is whipped for too long, the liquids and fats separate, causing it to become grainy and curdled.
Soft Peaks
Cream barely holds its shape. As soon as the beaters are lifted, the peaks fold over.
Firm Peaks
Cream holds its shape well but remains soft. Upon lifting the whisk, you will see peaks that bend over at the end.
Stiff Peaks
References
- Hoffman, W. “CREAM | Manufacture”. Encyclopedia of Dairy Sciences, 2nd edition
- FDA. CFR [Title 21. PART 131] MILK AND CREAM.
- FDA. CFR [Title 21 Chapter I Subchapter B Part 131 Subpart B § 131.157].
- Trésor de la langue française s.v. neige Étymologie B.2 (1552 quotation).
- “whipped”. Oxford English Dictionary (Online ed.). Oxford University Press.
- Jean-Louis Guez de Balzac, Lettres de Phyllarque à Ariste full text.
- Nationaldaycalendar, National Whipped Cream Day.
- Kye Ameden “How to fix whipped cream” June 4, 2019. Susan Reid.
