Ultra-pasteurized cream

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Also called whipping cream, this is cream that has been quickly heated to 300°F (149°C) to increase its shelf life by destroying any microorganisms that would create spoilage. It is not as clean-flavored nor does it whip as easily as heavy cream.