When getting ready to whip cream you want to make sure you are using exactly what your recipe calls for. There are several different types of cream and you don't want to change them around if you are unsure of the difference. Let's take a quick look at the different types of creams:
- has a low fat content, (around 18-30%)
- due to its low fat content, you need to make adjustments for substituting light cream when baking.
- it will whip, but it will not hold for long. Not recommended for folding into desserts, layered recipes, or recipes which call for the cream to give height.
- makes a great dollop topping for ice cream or fruit.
- has a higher fat content then both light cream and whipping cream (over 36%)
- due to its high fat content, substituting in recipes will give you a richer and slightly heavy result.
- it will whip and it will hold shape. If being folded in for height it is not recommended, layered desserts are only recommended if serving the same day.
- is perfect for cream based sauces, making rue, ice cream, or cheese making
- is great to keep in house it lasts a little longer than most dairy and easily turns into sour cream when prepared right
- has a fat content between light and heavy (around 30%-36%)
- its fat content makes it a good substitution for either light or heavy cream
- it is whipping cream, so it will fit into any recipe which calls for whipping cream which has been whipped (not whipped cream). Can be whipped and will stay with height and shape for almost a week.
- is not really good for sauces or cheese making, the fat content creates a wishy-washy effect
- has a good shelf life, but a little goes a long way. When whipped it doubles in size so take this into consideration when buying
Now that we have talked about the creams lets whip!
Put cream in the bottom of a high sided bowl. Use a large bowl, you want room to work with.