Whipping cream
Whipping cream has about 30 to 36 percent fat in the US, enough to whip into soft, light peaks. Here is how it differs from heavy and double cream.
Also called Light whipping cream.
Whipping cream is cream with enough fat to whip into a light foam. In the US it holds between 30 and 36 percent milk fat. That is a little less than heavy cream, so it whips up softer and lighter and holds its shape for a shorter time. It is used for whipped cream toppings, mousses, and to fold into desserts.
How to do it
- Chill the cream, the bowl and the whisk for at least 15 minutes.
- Whisk by hand or with a mixer on medium-high speed.
- For soft peaks, stop when the cream holds a shape that slumps over at the tip, about 2 to 4 minutes with a mixer.
- For stiff peaks, keep going until the peak stands up straight. Watch closely, as it can turn grainy within seconds.
- Add sugar near the end, about 1 tablespoon per 240 ml (1 cup).
How to tell it is done
Soft peaks droop when you lift the whisk. Medium peaks bend just at the tip. Stiff peaks hold straight and the cream looks smooth and glossy. If it looks grainy or curdled, you have gone too far.
How to use it
The fat level behind the name depends on the country:
- Whipping cream or light whipping cream in the US, 30 to 36 percent fat.
- Whipping cream in the UK and Ireland, about 35 to 40 percent fat, close to US heavy cream. British double cream is richer, about 48 percent.
- In Sweden, vispgrädde means whipping cream, usually 36 to 40 percent.
- In Australia, thickened cream is the usual cream for whipping.
Whipped cream made from whipping cream is good on pies, cakes and hot drinks, but it softens and weeps after a few hours. For piping, or desserts that must hold overnight, use heavy cream.
Substitutes
- Heavy cream whips firmer and is the best swap.
- Light cream and half-and-half do not whip. They do not have enough fat.
How to store it
Keep it cold and use it within about a week of opening. Whipped cream keeps a few hours in the fridge, covered. Whisk it briefly again before serving if it has gone soft.
Common mistakes
- Starting with warm cream. It may never whip.
- Overwhipping. If it turns grainy, fold in a few spoonfuls of liquid cream to smooth it.
- Expecting it to hold like heavy cream for a layer cake.
In recipes
You will see "1 cup whipping cream", "300 ml whipping cream, whipped to soft peaks" and "whipped cream, to serve".
Recipes that use it
4 recipes from the sites we collect.
Related terms
- Heavy creamHeavy cream is rich cream with at least 36 percent fat that whips well and can boil without curdling. Here are its UK, Swedish and Australian names.
- Light creamLight cream is a pourable cream with about 18 to 30 percent fat, for coffee and finishing sauces. In the UK it is single cream. It will not whip.
- Half-and-halfHalf-and-half is a mix of whole milk and cream, about 10 to 18 percent fat, sold in the US and Canada. Here is what to use where you cannot buy it.
- Soft peaksSoft peaks are when whipped cream or egg whites form peaks that droop over at the tip. Here is how to spot the stage and why so many recipes stop there.
- Stiff peaksStiff peaks are when whipped egg whites or cream stand straight up off the whisk without bending. Here is how to reach the stage without overwhipping.
- FoldTo fold is to combine a light mix, like whipped cream or egg whites, into a heavier one without losing air. It also means stretching dough in bread making.