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Whipping cream

Other names: whipped cream, heavy cream

Cream that is to be whipped needs to have a fat content of at least 36%. It is common for cream to be "sterilized" and this makes the cream take longer to whip. Whipped cream is used in or for topping desserts and sometimes for a dramatic addition to coffee.

Freezing Cream
Cream can be frozen in a tightly sealed container for up to four months. The thawed cream is best used in cooked sauces. It can still be whipped up but it will take longer to whip and there may be "fat globules" in the cream which is less than desirable.
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Substitute for whipping cream

Evaporated whole milk, chill first then use a chilled bowl and beaters.

Equivalents

7 oz. can - pressurized   =   1 7/8 cups | 1/2 pint whipping cream = 1 cup (2 cups whipped)

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Don't wreck a sublime chocolate experience by feeling guilty... It will not make you pregnant, and it always feels good.