The Forktionary Angle
"Its high fat content makes it ideal for creating stable whipped cream, enriching sauces, and adding velvety texture to soups."
Definition
High-fat dairy product with at least 36% milkfat, commonly used for whipping into a stable foam or enriching sauces.
Sensory Profile
Technical Metrics
Culinary Functions
Whipping, emulsifying, enriching, thickening
Minimum Fat Content
36%
Shelf Life (Unopened)
Up to 1-3 weeks (refrigerated)
Nutrition Facts
Per 30ml (2 tbsp)Chef’s Secret
For perfectly whipped cream, ensure cream, bowl, and whisk are thoroughly chilled before whipping.
Substitutions
Full-Fat Coconut Cream
1:1Excellent dairy-free, vegan substitute for whipping and richness in sauces. Chill well before whipping.
Evaporated Milk (chilled & whipped)
1:1Can be whipped when thoroughly chilled, provides a lighter foam and less richness, good for lighter desserts.
Half-and-Half + Butter
Simulates richness for cooking, but won't whip.
Cashew Cream
1:1Vegan alternative for adding creaminess to savory dishes and some desserts; requires blending soaked cashews.
Buying Guide
Check milkfat content; opt for organic for better quality. Store refrigerated and use by expiration date.