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Cream

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Cream is not often used as a liquid in doughs and batters, except in a few specialty products. In these instances, because of its fat content, it functions as a shortening as well as a liquid.

Cream is more important in the production of fillings, toppings, dessert sauces, and cold desserts such as mousses and Bavarian creams. For detailed instructions on whipping heavy cream into a foam.

© 2008 All rights reserved. Published by Wiley.

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