Whipping cream

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Whipping Cream

Whipping cream (pronunciation: /ˈwɪpɪŋ kriːm/), also known as heavy cream in some regions, is a high-fat milk product used in many culinary applications.

Etymology

The term "whipping cream" comes from the process of whipping the cream to incorporate air, which increases its volume and creates a light, fluffy texture. The word "cream" is derived from the Old English "crēam", which is of unknown origin.

Description

Whipping cream is a type of dairy product that is produced from the high-fat part of fresh milk. When fresh milk is left to stand, a heavy cream rises to the top and can be scraped off. The fat content of whipping cream can vary, but it is generally around 35%.

Usage

Whipping cream is used in a variety of culinary applications. It can be whipped and used as a topping for desserts such as pies, cakes, and fruit. It can also be used in cooking to add richness and creaminess to sauces and soups. In addition, whipping cream is a key ingredient in many types of pastry and confectionery.

Related Terms

  • Milk: A white liquid produced by the mammary glands of mammals, used as a food by humans.
  • Dairy product: Food produced from the milk of mammals.
  • Culinary: The art of preparing, cooking, and presenting food.
  • Pie: A baked dish typically with a pastry dough casing filled with sweet or savory ingredients.
  • Cake: A sweet baked dessert, typically made from ingredients like flour, sugar, and eggs.
  • Fruit: The mature ovary of a flowering plant, typically containing seeds.
  • Sauce: A liquid or semi-solid food served on or used in preparing other foods.
  • Soup: A liquid dish, typically made by boiling meat, fish, or vegetables in stock or water.
  • Pastry: A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies.
  • Confectionery: The art of making confections, which are food items rich in sugar and carbohydrates.

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