How much fat do you need in cream to whip it?
So asks reader Jey and it’s an excellent question. The answer is you need a minimum of 30% butterfat to make a stable whipped cream. In the States whipping cream (also called heavy cream) must be 36% butterfat. Some have more though I’m not sure if ingredient labels reveal that or not. I’ll have to check. Aussies and Brits have what’s known as double cream, which is at least 48% butterfat. It makes exceptionally thick and silky whipped cream. Some of it is well over 50% butterfat. Wish we had that here, though I’d probably be tempted to bathe in it. Thanks for the question, Jey!
Thanks for answering my question, Joe! I’ve noticed that the normal store brand heavy creams don’t have any % information, but not sure about the “fancier” brands.
I don’t think I’ve ever seen it on those labels either, honestly Jey. All we have are Federal regs to guide us I guess!
Cheers,
– Joe
I suppose you could make some comparative study of the calorie count, and the separate line item of calories from fat that are listed on our labels to at least see if one brand is packing more fat than another.
Very possible, OOTT. Thanks!
– Joe
Whip it?
Whip it good!
(Why I’m the one that has to come up with those references, I’ll never understand.)
Ah Devo…they’re dying off fast it seems. Here’s to the Spud Boys!
– Joe
Oh, and the stuff I get at Sam’s Club (don’t judge) says 36% on the carton.
Interesting. Thanks, Roger!
– Joe