What is a heavy whipped cream?

Strong whipping cream is a cream containing butter that is between 36 and 40%. This term is most often used in the US dairy industry, with other countries having their own signs of whipped cream. For example, the closest analog in Britain is simply known as a whipping cream, while the British double cream has a butterfly 48%, which is much richer. Usually, the cream doubles during the flogging process and becomes extremely thick. It can be used to peak desserts and drinks, frosty cakes and in various other applications. It is also the simplest whip because it is so thick. Butterfat is extremely heavy, so it should torn the last thing to leave the centrifuge. As a result, the longer cream remains in the centrifuge, the higher the butterfly content. Because the butterfly plays a decisive role in how milk and cream in the kitchen play, most countries have a clear standard to define different types of milk and cream and ensure that they are consistent.

In the store you may have trouble finding a heavy whipping cream. Many dairies simply use the term "whip" on their package without determining whether it is heavy or light. Generally, heavy and light whipped cream behaves very similarly, so it is usually safe to use a general whipped cream in the recipe. By the way, a light whipped cream is not "light" in the sense of calories because it has a butter content between 30 and 36%. If you absolutely have to have a heavy diversity and you cannot find it, try to order it via restaurant.R.

Like other dairy products, heavy whipping cream should be kept under cooling to prevent spoiling. During the flogging process, it should also be as cold as possible. Cold cream is easier to whip and works better during the flogging process and develops smooth, thick, creamy texture. Warmer cream will be spewed when it is beaten and turns into butter instead of a foaming bowl of whipped cream.