Whipping Cream

In order to create whipped cream, there must be enough butterfat to trap the air bubbles within the cream. Double cream, with a fat content of 48% is perfect for this purpose; single cream (18% fat) is too thin and will not whip no matter how long you work at it.

However, there is another variety of cream available that is perfect for whipping, with a fat content (38%) that is far lower than double cream. Whipping cream will whip to double its original volume and is ideal for using in dishes that require a light, creamy result. However, once whipped, the cream will not hold its volume for long so should be used straight away.

Uses

Whipping cream may be used in soufflés, ice-creams, mousses, cake fillings, trifles and for topping fruit. It may also be floated on top of hot chocolate or coffee.

Storage

Whipping cream may be kept in the fridge for up to five days, although once opened it should be used within three days. If whipped lightly, it can be frozen for up to two months.