How Is Whipping Cream Different from All-Purpose Cream?

Here's how to know which cream to use.

 

The amount of milk fat is what determines if a cream will be labeled heavy, light, or half and half (half whole milk, half cream).



In the Philippines, the lightest cream that’s familiar to cooks is all purpose cream, and it is truly versatile. It can be used in preparing soups, salads, dips, dressings, and anything that needs a creamy consistency.

 

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On the other hand, heavy or heavy whipping cream, has a more specialized task. It’s great for baked goods, and depending on what it will be used for can be whipped into soft (like for tiramisu) or stiff (like for meringue) peaks.



For basic whipped cream to top desserts, whip 1 cup heavy cream until soft peaks show, then sprinkle 1 to 2 tablespoons sugar until soft peaks return.

 

 

ALSO READ:

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Totally clueless when a recipe calls for egg whites with soft or stiff peaks?

 

 

 

Text originally appeared in the July 2007 issue of Yummy magazine

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