Cream, fluid, light whipping

Fun Facts

1. Light Whipping Cream (whipping cream) has at least 30% but not more than 36% milk fat. This product can be used as is (unwhipped) or whipped. Liquid (unwhipped) whipping cream contains about 44 calories and
   5 grams (g) of fat per tablespoon.
2. Heavy cream or heavy whipping cream (36-40% butterfat) doubles in volume and holds peaks when it’s whipped. It’s used for filling or decorating pies, pastries, and other desserts.
3. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream or crème Chantill.
4. Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips.
5. Imitations of whipped cream, often sold under the name whipped topping. Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis, similar to margarine instead of the butter fat in the cream used in whipped cream.