There's something about adding a puffy, perfect white cloud of whipped cream to a slice of pie, a strawberry shortcake, ice cream sundae, or steaming mug of hot chocolate--it makes dessert instantly special.
Canned Whipped Cream
Convenient canned whipped cream contains real cream, sugar, and emulsifiers held together under intense pressure. When released, the cream bursts forth into a light and puffy cloud.
Marginally in the whipped cream category are “dessert toppings,” which include no cream but hydrogenated vegetable oil, which mimic the flavor of whipped cream.
Homemade Whipped Cream
To make your own whipping cream, use either light whipping cream (with between 30 and 36 percent milk fat) or heavy cream (also called heavy whipping cream, with between 36 and 50 percent milk fat). Of the two, light whipping cream is the more commonly used by far. But either kind will double up in volume when whipped into stiff peaks.
Whipping Cream in Savory Dishes
You love it on top of pumpkin pie, ice cream, and other desserts. But whipping cream--unwhipped--is also an elegant addition to many rich, savory dishes.
