To get whipped cream to hold its frothy peaks for longer than an hour on the picnic table, we've always resorted to gelatins or cornstarch to help stabilize the cream. But thanks to a tip from Good Food's Evan Kleiman, now we have a new trick to try!
One of the bakers that Kleiman was interviewing for her summer "pie-cast" series mentioned using something called manufacturing cream to make all of her whipped cream. She describes it as making the thickest, creamiest, and longest-lasting whipped cream imaginable. Kleiman immediately jumped in, confessing that her restaurant buys it by the case.
Manufacturing cream is nothing fancier than regular cream with a higher butterfat content (40% or more!) than even the heavy cream normally found in stores. This butterfat is the key to long-lasting whipped cream, since it forms a more stable molecular structure.
You can find manufacturing cream at Costco and Smart & Final stores. Some local dairies may carry it too, so ask around!
Have you ever used manufacturing cream in your cooking?
• Hear the Full Pie-Cast: Auntie Clara's Chocolate Cream Pie from KCRW's Good Food
Related: Whipping Cream or Egg Whites: Soft, Stiff, and Firm Peaks
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this is excellent knowledge to have. fyi heavy cream has a typical fat content of 36%, and 'manufacturing cream' has to be 40% or higher.
Problem with this though, as hinted at in the article, it's so dang hard to come by! This cream makes better, well, everything. Ice Cream, BUTTER. Not just whipped cream. But you have to hunt and offer up your first born to the grocery gods to find it.
I didn't realize Costco sold it though. So, I guess thats one place!
The Cake Bible has instructions on adding melted butter to whipping cream to raise the butterfat content, then refrigerating before whipping it. Not as convenient as ready-made, but easy to find the ingredients!
We add a bit of powdered sugar and the cream holds together really well.
I've always used a scant 1 Tbsp of instant vanilla pudding mix per 1 pint of cream. I add it in the beginning and mix away. It doesn't slide or change consistancy when piped or spread onto anything. Wonderful!
It's called double cream here in Australia (and maybe in the UK as well?). The brand I buy is 55% milk fat. Yum!
It was available to us while in culinary school, but I never saw it while in restaurants and can't recall ever seeing it offered from an organic/BGH-free dairy.
It sounds similar to double cream, though i think double cream has a mch higher fat content which means mow I'm on the hunt to find some,
boi dat look s o damn good