Cream is liquid fat (butterfat) that rises to the top of milk. Cream has butterfat percentages from a minimum of 18 percent up to 60 percent. Check for a butterfat content of 30 to 40 percent when purchasing cream to whip.
Except for clotted varieties, cream is pasteurized or ultra-pasteurized (pasteurization kills bacteria). Pasteurized cream is said to taste better whereas ultra-pasteurized stays fresher longer, but takes longer to whip.
Light or Coffee Cream
The percentage of butterfat ranges from 18 to 29 percent; it does not whip.
Single Cream
Used in sweet and savory cooking, it has 20 percent butterfat and does not whip.
Light Whipping Cream
Has at least 18 percent but less than 30 percent butterfat; it does whip but does not hold its form very long; usually used in fillings.
Heavy Whipping Cream
Butterfat content of 36 to 40 percent is labeled "Heavy Whipping Cream." When whipped, it doubles in volume and is stiff enough for decorating and garnishing desserts.
Double Rich Cream
With 48 percent butterfat, it is used for pies and sauces.
Tags: Whipping Cream, does whip, percent butterfat, butterfat does, butterfat does whip, content percent