By: Bimol Bee
Submitted: 2012-01-31 03:44:49 | Word Count: 689
It's difficult to find a person who would not like whipped cream. Fortunately the market provides with a great variety of different types of whipped cream. When an individual goes shopping to purchase some cream for a homemade whipped cream recipe, he or she may get really confused with the offered choices, including "whipping cream", "half & half cream", "pasteurized and ultra-pasteurized cream". As there're so many different names of the types of cream our purchase finishes just at the sight at those notions. As a result we go home with nothing. But the main problem here is the lack or even absence of knowledge of the main types of cream, as well as what purposes they are meant for. Don't get upset too early, as this article will provide you with the necessary knowledge and skills necessary to make your whipped cream.
So, it would be really useful to talk about nine types of whipped cream in detail. The contemporary dairy industry offers a great variety of cream products but we'll discuss only the most popular choices of the most of people.
[ advertisement ]
So, the creams can be classified according to the percentage of fat content in them as well as according to the purpose of creams and their uses. So, purchasing a cream, don't forget to consider its fat content that plays an important role in further usage of this cream at home.
So, what are The Types of Cream?
Half & Half Cream is represented by a mixture of milk and cream. There's about 10.5% to 18% of fat in this type of cream and it's usually used as coffee cream, that is can be added to coffee. The half & half cream is also a wonderful substitute for heavy whipping cream, especially if you're going to make some recipes but with less fat content.
Single cream is also known as light cream and contains 20% of fat, so it can't be whipped well. This type of cream is more suitable for adding to sweet and savory dishes.
Light cream contains not less than 18% and not more than 30% of fat. As it has almost the same components and uses with single cream, light cream can be an excellent substitute for the former one. It can be added to coffee.
Whipping Cream contains not less than 30% of butterfat, however it needs much time to make a great volume of whipped cream, as it isn't stable and can't whip well. Nevertheless, Whipping Cream is perfect for toppings and fillings.
Heavy Whipping Cream is the best type of cream as it whips very well due to the high content of fat – about 36%-48%. It whips fluffier and makes about four times more quantity of cream.
Double cream contains about 48% of fat or even more, but unfortunately it can be easily over whipped to create just butter.
Clotted cream contains even more fat than double cream - 55% to 60%. It's often called the Devonshire cream due to the fact that it's generally served with Devonshire teas. This type of cream is perfect for fillings and toppings in pies, cakes, and pastries. You can also use it as a regular cream.
Creme Fraiche is mainly added to soups, sauces and other dishes, as well as toppings in sweet treats. As this type of cream has a special flavor it's highly appreciated by the food experts. It's famous for having a nutty and somewhat tangy flavor. Due to the content of lactic acid in a regular cream it has velvety rich texture. However, this cream needs to be stored under certain conditions. Another advantage of Creme Fraiche is that it's stable.
Pasteurized and Ultra-pasteurized cream: Ultra-pasteurized cream is known for the peculiarity to stay for more than a month in comparison with pasteurized cream. The reason for this is that Ultra-pasteurized cream was subjected to the procedure of heating to high temperatures to kill bacteria and enzymes. These microorganisms cause the cream go sour. But pasteurized cream has a better flavor, stability and volume, while ultra-pasteurized cream can serve as a substitute of pasteurized cream.
