Whipped cream is a staple ingredient for both home cooks and professional bakers alike. Your choice of dairy cream will determine how successful your whipped cream will be when prepared as some creams are better suited for whipping than others. The properties of dairy creams are not equivalent when it comes to whipping cream; therefore, understanding how each type of dairy functions during the whipping process will dramatically impact your results.
When selecting a cream for whipping, the most important characteristic is its fat content. Heavy cream is at least 35% fat, which is what makes it the best choice to create light fluffy whipped cream that will hold its shape and size after being whipped. Creams with low fat content (thickened or light) can whip to some degree but will result in less stable whipped cream; meaning that they will not retain their shape and will flatten faster than heavy cream.
When purchasing dairy cream, check the sell by date on the packaging before you buy it. If it sits on the shelf nearing the sell by date, its properties may have degraded making it harder to whip up to your desired consistency during the whipping process. Always keep dairy cream stored at the coldest part of your refrigerator and use the whipped cream immediately after you open the container.
The temperature of the cream is an important variable that determines the density of the whipped cream and also affects the whipped cream’s stability after it is whipped. To achieve the best amount of air when whipping, it is recommended to chill the mixing bowl and the beaters in the freezer for 15 minutes before whipping. Both hot weather as well as hot kitchens do not provide an adequate working environment to whip cream, therefore some form of climate control must be used in order to whip cream in either of these types of environments.
There are a large amount of reputable brands of cream that can be found at dairy farms as well as supermarkets within Australia. If you are looking for cream to use, it should be labelled as thickened cream, or pure cream, and have a significantly higher fat percentage than the other products available. Farm-fresh or artisan brands carry a much deeper flavour profile and perform much better when whipped and for the purpose intended.
The first step to getting a perfect whipped cream is selecting the appropriate cream for your needs, in some cases the cream may be used to top off pavlovas, in other instances, it may be used to fill sponge cakes, and in yet other instances, it may be used as the garnish or finishing element of the dessert. Either way, your choice matters!
