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- Joined Jan 27, 2010
I was wondering what a 35% cream is? Is there a substitute for that?
Whipping Cream and Light Whipping Cream are the same thing - you're not disagreeing. They can be anywhere between 30% to 36%. Above 36% and up to 42% it becomes Heavy Cream or Heavy Whipping Cream (again, same thing).I always hesitate to disagree, however, according to my sources:
- Half and Half = 12% butterfat
- Single Cream = 20% butterfat
- Light Cream = 20% (range 18-30%) butterfat
- Whipping Cream = 30%
- Heavy Cream = 36-38% butterfat
- Clotted Cream = 55-60% butterfat
Heavy cream is fattier than whipping cream. If possible find heavy whipping cream, or adjust your recipe for the lighter "whipping cream".If a recipe calls for heavy cream and the store sells only whipping cream can I use it? I want to make cream biscuits but cannot find heavy cream in my area
This is correct -- let me add one more item: on private dairy farms in England, butterfat in clotted cream can go up to 65% -- that's really rich. Butter has about 85% butterfat.I always hesitate to disagree, however, according to my sources:
- Half and Half = 12% butterfat
- Single Cream = 20% butterfat
- Light Cream = 20% (range 18-30%) butterfat
- Whipping Cream = 30%
- Heavy Cream = 36-38% butterfat
- Clotted Cream = 55-60% butterfat
Thank you very much. I was able to find heavy whipping creamQuote:
Heavy cream is fattier than whipping cream. If possible find heavy whipping cream, or adjust your recipe for the lighter "whipping cream".
Whipping cream, not whipped cream. Whipped cream is whipping cream that's been whipped, so it's full of air and is used as a topping for desserts, ice creams, etc...Wow amazing, I didn't know it was a whipped cream. Like what nichole said, this is the first time I learned about that. Thank you for your replies..amazing