Walk into any supermarket and you will see the chiller packed with cartons of whipping cream. Today we want to explain which type of whipping cream suits which kind of bakery item, and just how different each type really is.
How Many Types of Whipping Cream Are Used in Baking?
- Dairy whipping cream (real cream)
- Non-dairy whipping cream (imitation cream)
- Canned whipped cream (ready to use)
- Whipping powder (powdered whipping cream)
Dairy Whipping Cream (Real Cream)
Dairy whipping cream is real cream, which some people call fresh cream. It is 100% butterfat from cow's milk, with a butterfat content of 30–35%, and no added sugar. It is pale cream to light yellow in color, rich, with a distinct milky aroma. It is hard to whip, and once whipped it deflates and separates easily. It does not cope well with heat: warm weather affects how well it whips, so take it out of the fridge only when you are ready to use it rather than leaving it out to wait. It is the best-tasting whipping cream, but also the most expensive. Store it at 2–6°C, as it has a short shelf life and spoils easily; once opened, use it up within 4–5 days. It is ideal for drinks and for chilled bakes such as crepe cakes, banoffee and fresh cream cakes.
How to Whip Dairy Cream More Easily
- Chill the beaters or whisk attachment in the freezer before use.
- Use two bowls when whipping, with ice in the lower bowl to keep the cream cold.
- Take the cream out of the fridge and pour the amount you need into the mixing bowl.
- Whip at a steady speed and do not overwhip, or the cream will break.
Non-Dairy Whipping Cream (Imitation Cream)
Non-dairy whipping cream is made with vegetable fat, either 100% vegetable fat or vegetable fat blended with milk fat in a 1:1 ratio. The 100% vegetable-fat version is an alternative for people who avoid animal products or are allergic to cow's milk. Whipping cream labelled as 25% fully hydrogenated is a non-dairy cream with no trans fat. It is stable, holds up well in hot weather, whips easily and rarely collapses. It is flavored and contains sugar for taste, and it costs less than dairy whipping cream. It suits drinks, flavored bakery items and bakes that need to be transported.
Canned Whipped Cream (Ready to Use)
Canned whipped cream is sold in the chiller section and comes in both dairy and non-dairy versions. It is the easiest to use: it comes in a pressurized can, and you simply shake it before use so the cream comes out light and fluffy, with no whipping needed. It is best for home use, as it is expensive and comes in small quantities. Store it at 2–8°C; it keeps until the expiry date printed on the can. It is great for topping drinks, serving with ice cream and finishing desserts such as waffles and pancakes.
Whipping Powder (Powdered Whipping Cream)
Whipping powder is available in both dairy and non-dairy versions. It is the cheapest type and the easiest to store. It is ideal for bakes where the cream needs to stay stable and hold its shape for a long time at normal temperatures. It whips up easily because it has a higher fat content than liquid whipping cream. Before whipping, mix the powder with room-temperature water first, then whip.
