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Wikipedia
Cream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream may have thickening agents and stabilisers added without this needing to be declared on packaging, depending upon the jurisdiction. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and “cheesy”. Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.
[edit] About Whipping Cream
Whipped Cream also known as heavy cream, is a soft solid cream containing 30% milk fat, and is made by whisking or mixing air into the cream.
Whipped cream is used as a decoration on cakes or a dessert topper for ice creams or sundaes.
Recipes With Whipping Cream
Pumpkin, Whipping Cream
Chocolate, Chocolate Syrup, Whipping Cream
Heavy Whipping Cream, Milk
Marshmallow, Milk, Whipping Cream
Egg White, Lemon Juice, Whipping Cream
