In the video, Mousse is being decorated with a dollop of whipped cream and grated chocolate.
Whipping cream is ideal for—you guessed it—whipped cream. Its lower milkfat content gives it a light, airy texture but, when whipped, it doesn’t hold its shape as well as heavy cream does. The result is a consistency similar to Cool Whip rather than a thick, intricate cream topping.
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- Heavy Cream – Heavy cream aka Heavy Whipping Cream is a high-fat content cream with >36% fat content in it. Its a smooth dense cream that can be whipped and used for decoration on cakes and beverages(e.g. your coffee in Starbucks). Heavy cream whips very nicely and holds its shape consistently for a long period of time. So this is the one you should use when making ice creams and cakes and even ganache. It is also used in gravies like Tikka masalas to give them thick and creamy feel.
- Whipping Cream – It is almost the same as Heavy Cream however has a lower fat percentage (between 30-35%). The usage and application are exactly the same as the heavy cream and can be used in place of it as well. It will also hold its shape but is more likely to lose its loft and become liquid earlier than the heavy cream. It can be used on tarts, waffles, and more where you are looking for a lighter, softer, and airy cream and not particular about cream holding its shape too long.
- Fresh Cream – This is the most commonly found cream in our supermarkets. Fresh cream contains 25% fat content and can be used for thickening coffee and savory dishes like soups and gravies. However, because the fresh cream has a lower than 30% fat content, it cannot be whipped and shaped for decorative purposes. If you want to whip your cream for cakes and coffees, do not go for this.
In the video, Mousse is being decorated with a dollop of whipped cream and grated chocolate.
Which cream to use for making Ganache?
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Hello,I want to know that which brand heavy whipping cream I can use for frosting cakes etc in Netherlands
Hello,I want to know that which brand heavy whipping cream I can use for making cakes etc in Netherlands
Learn How to Whip Cream with NESTLÉ® All Purpose Cream
FAQ
What is considered whipping cream?
What does it mean when a recipe calls for whipping cream?
Is whipping cream and dairy cream the same thing?
Is half-and-half heavy whipping cream?
What are the different types of whipping cream?
Whipping cream comes in several varieties, each with a different fat percentage, pivotal in achieving the right consistency for your dishes. The main types are: Heavy Cream or Heavy Whipping Cream: Contains about 36-40% butterfat, making it the richest in terms of fat content. This high level of butterfat allows it to whip well and hold its shape.
What are the nutritional values of whip cream?
The whipped cream is a source of choline and fat-soluble vitamins such as, vitamins A, D, E, and K which are present in milk fat. The vitamins from whole milk can help to prevent osteoporosis and promote a good vision. However whipped cream is very rich in calories, each 100 grams of whipped cream contains approximately 300 calories, 30 grams of lipids and 20 grams of carbohydrates, thus it should be consumed in moderation.
What is whipped cream?
Whipped cream is heavy cream that has been beaten until it is light and fluffy. It may be beaten with (in order from easiest to hardest) a mixer, a whisk or a fork. Whipped cream is often sweetened (usually with confectioner’s sugar, which dissolves easily in the cream and does not leave a grainy texture) and it is sometimes flavored with vanilla.
What is whipped cream flavored with?
Whipped cream is often sweetened (usually with confectioner’s sugar, which dissolves easily in the cream and does not leave a grainy texture) and it is sometimes flavored with vanilla. Whipped cream that has been flavored with vanilla is often called Chantilly cream or crème Chantilly.