In short: Only cream of 30–35 % fat whips. Cream at 9–15 % goes into custard and mousse, 18–25 % into sauces and purées — neither will whip. Whip cold cream in a cold bowl.
What cream is
Cream is a widely used ingredient with a velvety texture and genuine nutritional value: it carries vitamins, trace elements and mineral salts.
By type it divides into drinking cream, which has been heat-treated; whipping cream; raw cream, which has not been treated at all; and preserved cream, sold dried or condensed.
By heat treatment
UHT. The cream is heated rapidly and cooled rapidly. Phosphates may be added to stabilise the process.
Sterilised. A long heating process kills all pathogens; stabilisers reduce the risk of curdling. This cream keeps from one to six months.
Pasteurised. Moderately heated, usually without stabilisers, with the shortest shelf life and the cleanest flavour.
By fat content
| Fat content | Texture | Where it goes |
|---|---|---|
| 9–15 % | thin, pourable | custard, mousse |
| 18–25 % | fairly thick | sauces and purées |
| 30–35 % | whips to stiff peaks | whipped cream, ganache, fillings |
How to whip cream
Everything must be cold: the cream, the bowl and the whisk. Warm cream will not hold air no matter how long you beat it. Stop as soon as the cream holds a peak — a few seconds more and it separates into butter.
Frequently asked questions
Why will my cream not whip
The fat content is below 30 %, or the cream and bowl were warm. Cold is not optional: chill the cream, the bowl and the whisk.
Which cream should I use for ganache
30–35 %. It is not whipped, but that fat content gives ganache a dense, stable texture.
What if I over-whip the cream
Caught early, a spoonful of cold unwhipped cream will bring it back. Once it turns to butter, use it for baking.