Heavy Cream 40%

Description

Heavy Cream contains at least 40% fat. This makes it easier to whip than other lighter variants to make whipped cream.

There are creams with more fat, better known in England as clotted cream (64% fat), to serve with dessert cakes.

Crème fraîche is normally around 30-35% fat. To use in warm preparations and won't curdle.

Foodsecret: To whip cream into a recipient au bain marie with water and ice. The whipped cream will become stiff much more quickly.

Foodsecret: On some products is written 'cooking cream', this is pure marketing, it is ordinary cream with a low fat percentage.

Foodsecret: Cream is also used to bind sauces, for which it must have at least a fat content of 30%!

Foodsecret: When whipping cream pockets of air get trapped into the fat, if you whip it too long, the fat will separate and you will get butter.