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

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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

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