Cream, Heavy

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

The best heavy cream has a high butterfat content (36 to 40 percent), with a discernibly thick body for whipping into clouds of Schlagobers. Many natural food stores, farmers’ markets, and supermarkets now carry organic, high-butterfat heavy cream without additives. Use it whenever possible. Whipping cream usually has a lower butterfat content of 30 to 36 percent, and emulsifiers are often added to compensate. Ultrapasteurized cream, unfortunately the most commonly available cream suitable for whipping, has been briefly heated to about 300°F to prolong its shelf life, which adds a slightly boiled taste and decreases its whipping ability. It works, but once you’ve tasted high-butterfat whipped cream, it’s quite a compromise to use anything else.

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