Cream

Thu, 09 Apr 2026 00:00:00 +0100

Cream

Cream is the fat-enriched portion of milk — the same emulsion, just with more fat globules per unit of water. This concentration is what gives cream its heat stability, whipping ability, and unmatched utility in sauce-making.

Types by fat content

The fat percentage defines what cream can do:

Half-and-half (10–20% fat): Borders between milk and cream. Cannot whip. Curdles more easily than heavier creams.
Light/whipping cream (30–36% fat): Can whip to soft peaks. Adequate for many sauces.
Heavy/whipping cream (36–40% fat): The kitchen workhorse. Whips to stiff peaks. Survives boiling, reduction, and acidic ingredients.
Double cream (40–48% fat): Very rich, whips to very stiff peaks. Clotted cream (55%+) is an extreme — cream heated slowly to 180°F/82°C until a thick layer of coagulated protein and concentrated fat forms on the surface.

Whipping science

Whipping cream is an exercise in controlled emulsion disruption. When a whisk incorporates air:

Egg Foams

Thu, 09 Apr 2026 00:00:00 +0100

Egg Foams

An egg foam is a mass of air bubbles stabilized by a protein network — a structure unique to egg whites. When whisked, egg white proteins unfold at the air-water interface and bond into a continuous film that reinforces bubble walls, turning a liquid into a semi-solid that can hold its shape against gravity. This is the basis of meringue, soufflé, angel food cake, mousse, and many other preparations.

Whipping on Kvalifood

Cream

Cream

Types by fat content

Whipping science

Egg Foams

Egg Foams