Heavy whipping cream
Heavy Whipping Cream
Heavy whipping cream (pronunciation: /ˈhɛvi ˈwɪpɪŋ kriːm/), also known as heavy cream or whipping cream, is a high-fat dairy product used in a variety of culinary applications.
Etymology
The term "heavy" in heavy whipping cream refers to the higher fat content of this product, which is typically between 36% and 40%. The term "whipping" refers to the process of beating the cream to incorporate air, which increases its volume and creates a light, fluffy texture.
Description
Heavy whipping cream is a dairy product derived from milk. It is produced by separating the fat-rich cream from the milk and then pasteurizing it. The high fat content allows the cream to be whipped into a stable foam, making it a popular ingredient in desserts such as whipped cream, ice cream, and pastry cream.
Nutritional Information
Heavy whipping cream is high in calories and fat, particularly saturated fat. It also contains a small amount of protein and a variety of vitamins and minerals, including vitamin A, vitamin D, and calcium.
Related Terms
- Half-and-half: A mixture of equal parts milk and cream, with a fat content between 10% and 18%.
- Double cream: A British term for a cream with a fat content of at least 48%.
- Clotted cream: A thick, rich cream made by heating unpasteurized cow's milk and then leaving it in shallow pans to cool slowly.
See Also
External links
- Medical encyclopedia article on Heavy whipping cream
- Wikipedia's article - Heavy whipping cream
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