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Whipped Cream
Appears in
By Culinary Institute of America
Published 2015
Whipped cream is used to fill, ice, and decorate cakes, tarts, and pastries, and is served as an accompaniment to endless types of desserts. It is also used to aerate and lighten various creams and mousses.
There are two important considerations when whipping cream: temperature and fat content. Use cold cream (at approximately 40°F/4°C) and a chilled bowl, and use a cream that contains at least 30 percent fat. The fat present in cream coats the air as it is incorporated, to form stable air bubbles.
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