Cream is a milk product and classified by its butterfat content. Heavy cream has about 36% and light cream has 18- 20% butterfat content. To whip cream: Chill cream and put in deep chilled bowl. With a hand held electric grinder beat to required consistency – light and soft, loose folds to stiff peaks. You can add sweetening or flavoring agent during whipping.

Leave a Reply

Your email address will not be published.