Manufacturing cream

Manufacturing cream is produced especially for the food industry. It is made with or without a stabilizer. Manufacturing cream should contain 40 percent butterfat, which, together with the stabilizer, should make it possible to add a slightly warm mixture, such as melted chocolate, to the cream without having it separate. In many of the recipes where whipped cream is added to a warm ingredient, I add some egg white as a stabilizer for an extra precaution against separation (pasteurized egg whites should be used for this application).