Cream

Appears in

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.