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!