Cream is made from the fat that rises to the surface of nonhomogenized milk. Sweet, or noncultured, creams are sold in pasteurized and ultrapasteurized forms.
WHIPPING CREAM
Whipping cream that is labeled "heavy cream" contains at least 36 percent milk fat and is the richest cream available in most stores. It is normally used in desserts. Light whipping cream, often labeled simply "whipping cream," contains 30 to 36 percent butterfat. Unwhipped, it is added to sauces and soups and is used for ice cream. Whipped, it generally frosts or garnishes desserts. Sometimes is it difficult to make whipping cream mound properly. Buy heavy cream if you can.
CREAM: WHIPPED CREAM
To whip heavy cream or light whipping cream, first make sure the cream is cold and chill the bowl and the whisk or beaters for 2 hours in the refrigerator or for 10 minutes in the freezer. Using a wire whisk or electric mixer, beat the cream steadily at medium speed until the cream begins to thicken and stiffen. Stop beating when the cream is just stiff enough to hold itself up. Be careful not to beat too long, as the cream will begin to get grainy and finally soupy as butter particles form. A food processor with the regular steel blade can also be used. Fill the bowl less than half full and process for just a few seconds, until the cream stiffens and the surface rises in a doughnut-like curve. Be very careful of overbeating, as food processors tend to heat up their contents, which will hasten the forming of butter. Fresh heavy cream will double in volume. One of the advantages of vat-pasteurized over HTST or UHT cream is that it will stay whipped for days.
LIGHT CREAM
Light cream (also called coffee cream or table cream) has from 15 to 18 percent milk fat. It cannot be whipped.
HALF-AND-HALF
Half-and-half is a mixture of cream and milk with between 10.5 and 18 percent milk fat. It is used mainly in coffee or on cereal, as is light cream, but can be substituted for cream in some recipes.
