The type, usage, and shelf life of the whipped cream

Types of whipped cream

1. Half-and-half cream: Contains 10~12% milk fat, often used with coffee, ice cream base, cheese, etc.
2. Light Cream: The milk fat content is 12~20%, suitable for use in soups, sauces, and desserts.
3. Whipping Cream (commonly known as “whipped cream”): 35% milk fat content, it is the protagonist of dessert fillings, and can also be used for squeezing decorations.
4. Heavy Whipping Cream: 36% more milk fat, more intense, suitable for making delicious dessert fillings.

How to whip whipped cream

• Choose animal whipped cream with more than 35% milk fat.
• The lower the temperature of the fresh cream, the better it is to whip, and the optimal temperature is 8~12 °C.
• Use a long, narrow container to avoid warming up the whipped cream.
• Choose a whisk with more hoops for better whisking effect.
• At the initial stage, set a fixed point and drive at high speed to let the air enter quickly.

How to preserve whipped cream

• Refrigerated storage: 4~6 °C is recommended for animal whipped cream, and 2~6 °C for vegetable cream.
• Reseal after opening and refrigerate, and consume as soon as possible.
• Brands that can be frozen can be stored for a longer period of time, but it is still recommended not to store them for too long to preserve freshness