Creams are the most important component of any cake shop or bakery shop. The cream has a little less use as compared to any cake shop.
But from homemade desserts to caramel sauce and numerous ways to use the cream, we consider so many varieties that we don’t even realize. We come across two varieties in daily use: regular cream and whipping cream.
Do they differ?
Key Takeaways
- The cream contains a lower fat content and has a thinner consistency.
- Whipping cream has a higher fat content, allowing it to be whipped into stiff peaks for various recipes.
- Whipping cream is more versatile in cooking and baking, while the cream is commonly used in coffee and sauces.
Cream vs Whipping Cream
The cream is a rich, thick liquid made by separating milk from its fat content. The cream has a fat content of around 35%, making it ideal for cooking. Whipping cream is a type of cream that has a higher fat content than regular cream, with a fat content of around 38-40%.
The cream is composed of a higher-fat layer which is removed during homogenization. Again, the cream has varying grades and types according to the aggregate butterfat content.
Whatever the dish is, the cream should always be fresh. Moreover, one should always check the use-by date before buying and using cream.
We shouldn’t keep the cream under refrigeration for more than seven days.
Whipping cream is a cream with a thick composition, which is commercially prepared by beating. Due to this constant beating, the whipping cream becomes fluffy and creamy.
A mixer, fork, or whisk can easily beat milk and cream. The cream is sweetened using confectioner’s sugar and flavoured using some vanilla flavours for a better taste.
Confectioner’s sugar is used to melt and blend without leaving behind the grains quickly.
Comparison Table
| Parameters of Comparison | Cream | Whipping Cream |
|---|---|---|
| Fat content | The fat content of the cream varies from 10-50%, depending on the type of cream. | The fat content of whipping cream is about 30%. |
| Preparation Method | When stored in the freezer in proper packaging and temperature, canned whipping cream stays good for about six months. | Whipping cream is prepared by skimming and beating the double cream of dairy products, high in fat content. |
| Nutritional Value | A tbsp of cream contains about 23 calories, 3.8 grams of fat, and 0.3 grams of protein. | A tbsp of whipping cream contains about 46 grams of calories, 4.6 grams of fat, and 0.3 grams of protein. |
| Shelf Time | When stored in the freezer in proper packaging and temperature, canned cream stays good for about 120 days. | Cream is used in custards, cakes, stews, sauces, puddings, soups, and ice creams. |
| Uses | Cream finds its applications in custards, cakes, stews, sauces, puddings, soups, and ice creams. | Whipping cream finds its applications in toppings of lassi, sweet pies, milkshakes, blueberries, ice cream sundaes, strawberries, and peaches. |
What is Cream?
Cream, one of the most common daily products, comprises yellow-coloured fat globules of milk that get deposited and float on the surface of the milk when it is allowed to stand undisturbed for some hours.
There are various types of cream. Double cream, or rich cream, comprises 48% or more fat content without thickening agents.
Pure cream comprises 40% fat content without any thickening agents. Thickened cream shall contain 35% fat content, with some thickening agents and modifiers such as vegetable gum, gelatin, etc.
Due to these thickening agents, thickened cream forms more whip and doesn’t separate easily.
Thickened cream comes in another version with a less fat content of about 18%, due to which it doesn’t form much whip.
Clotted cream, also known as scalded cream, comprises an average of 48% milk fat and has a slight caramel flavour. Sour cream includes only 18% of milk fat produced by the heating of cream continuously for 12 hours at 20°C.
Due to the heating process, lactic acid is produced in the cream, which tastes sour and has a thicker consistency.
Crème fraiche contains about 38-48% milk content. It is less sour and thick in comparison to sour cream. Long-life cream is prepared by UHT (ultra-heat treatment) and has about 35% milk fat.
Pressure-packed cream contains at least 25% milkfat which is slightly reduced and thickened. Canned cream comes with 21% milk fat and can be preserved for a long.
What is Whipping Cream?
Whipping cream is the heavy cream produced by beating the milk and the cream. Whipping cream contains fat content of about 30%.
But, the fat content is always less than 36%. It comes with a soft texture with light peaks whose height is much higher than other dairy products.
The stabilization of the vast and tall heft is due to the minute air pockets formed by the cream in the entire volume of the whip.
One can instantly prepare to whip cream in an aerosol can under high pressure. As a result of the high pressure, butterfat gets dissolved with nitrous oxide.
Another gas that can be used in nitrous oxide is carbon dioxide. These gases impart a source taste.
Besides vanilla, other flavours such as chocolate, coffee, and orange are also used instead of vanilla. Whipping cream is also known by its other common names, such as squooshy cream in Scottish, spray cream, squirty cream, or aerosol cream.
Like cream, whipping cream tastes the best only when fresh. Moreover, the taste of whipping cream is also enhanced if the cream taken is fresh.
Canned whipping cream has less natural properties due to preservatives, stabilizers, and additives. If the canned whipping cream is not stabilized correctly, it may impart a metallic taste and a nasty smell.
Whipping cream has applications in puddings, milkshakes, hot chocolates, hot apple cider, dark chai lattes, etc.
Main Differences Between Cream and Whipping Cream
- The main ingredient for the preparation of cream is milk. But, the main ingredient for the preparation of whipping cream is cream.
- The cream has a yellow tone with a cheesy texture. On the other hand, whipping cream is white with a soft texture.
- The cream is again categorized into nine types: double cream, pure cream, thickened cream, clotted cream, sour cream, crème Fraiche, long-life cream, pressure-packed cream, and canned cream. Whipping cream is again categorized into four types: light whipping cream, heavy whipping cream, rich whipping cream, and manufacturing cream.
- We can store the canned cream. When it is in the freezer with proper packaging and temperature, it will last for 15 to 18 weeks. But when storing whipping cream, the can with appropriate packaging and temperature will last for 23 to 25 weeks.
- Skimming off the top layer of skin leads to the formation of cream. Whereas skimming of double cream leads to the formation of whipping cream.
- https://www.sciencedirect.com/science/article/pii/S0308814611012854
- https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1986.tb00404.x
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I couldn’t agree more. The article is both informative and engaging, providing readers with valuable insights into the nuances of cream and whipping cream.
While the article covers the topic comprehensively, I can’t help but feel that the information is too detailed. Not everyone may need such an in-depth analysis of cream and whipping cream. Sometimes, simplicity can be more effective in explanation.
I understand your point, Aaron. However, the detailed explanations allow for a thorough understanding of these dairy products. It’s essential for those who are closely involved in baking and cooking.
The article delves deeply into the intricacies of cream and whipping cream, which might be overwhelming for some readers. While the information is undoubtedly valuable, the level of detail could perhaps be toned down for a more accessible read.
I appreciate the level of detail provided in this article. It’s a fantastic resource for individuals with a genuine interest in the characteristics of cream and whipping cream.
I see where you’re coming from, Henry. However, the detailed descriptions are what set this article apart. It may be a lot to take in, but it’s worth it for those who want a comprehensive understanding.
This article provides an extremely detailed and comprehensive breakdown of the differences between cream and whipping cream, as well as their various types. The information about the fat content and preparation methods is particularly enlightening. Kudos to the author for such an informative piece.
Thanks for the detailed article. It’s very educational to learn about the different types of cream and whipping cream. I appreciate the author’s attention to detail.
I couldn’t agree more! The comparison table makes it so easy to understand the variations between cream and whipping cream. Such an enriching read.
The detailed descriptions and the comprehensive comparison between cream and whipping cream in this article provide an excellent reference for anyone looking to expand their knowledge on dairy products. It’s a highly enriching read.