This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Whipping Cream

Cream suitable for whipping, but with a lower fat content than double cream. Cream of this type doesn"t have enough fat content to be frozen without separating (the minimum for this is 18%). When whipped, it doesn"t hold its shape as well as double cream. See 'Cream'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review