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re: Special Whipping Cream (bakery style whipped cream)

Misc.
LULA:

Good afternoon. Your wish is everybody's wish. The reason you cannot duplicate the whipped cream texture that you are seeking is because here in America Heavy Whipping cream varies from 36 to 38 per cent butter-fat. That is what the creameries make & deliver to the super markets for the public's use.

Commercial bakeries can purchase double cream as it is called in (ENGLAND) It has approx. 46 to 48 per cent butter-fat. Therefore the whipped cream holds up much better & tastes better as well.

Furthermore my friend there is a special technique to "UP" the butter-fat to approx 52 per cent strength. But I hesitate to post it unless you have baking skills & expierence.

I hope I was able to help you this day young lady, have a nice day,

~Chef Dunask
MsgID: 0070056
Shared by: Cass, Las Vegas, NV.
In reply to: ISO: bakery style whipped cream
Board: Cooking Club at Recipelink.com
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