Learn How To Differentiate Whipping Cream

• Frosting for adorning and filling the cakes can be made with either heavy cream or whipped cream. In India, we often use heavy cream with a fat level of 35 percent or more.
• The fat content of heavy cream is what allows it to whip up into a gentle froth.
• The Cream is a protein-rich liquid made from milk fat. Normally, fat adheres to itself in the form of tight balls, or globules, floating in liquid. When you beat the cream with your whisk, it breaks apart the globules and leaves air bubbles behind. Fragmented lipids create new connections around the air, providing structure to the bubbles. The bubbles grow finer as you continue to whip.

• The smaller they are, the more sturdy they become, until the cream stiffens up enough to create long-lasting peaks. Any cream with a fat level of more than 30% will whip well. Light whipping cream with a fat content of 30 to 36 percent and heavy whipping cream with a fat content of 38 to 40 percent may be found in the dairy case. (You can also switch to the best non dairy whipping cream in India).

• Heavy cream is commonly used by bakers and pastry chefs because its increased fat content allows it to whisk faster and produce a more solid froth. You can enhance your whipped cream at home by doing the same thing.