Whipped cream 30% or 36%

Description

Whipped cream with 30% or 36% fat is a smooth, velvety mass with a slightly sweet, milky taste and creamy white color; 36% cream is richer and more stable when whipped, while 30% is a bit lighter but still yields fluffy peaks. The nutritional values mainly focus on fats and calories, and it also provides fat-soluble vitamins (A, D, E, K) and energy, so it should be consumed in moderation as part of a balanced diet. In the kitchen, it is used for desserts, cakes, mousses, creamy sauces, soups, and as an addition to coffee or fruit; 36% works better where a stable structure is needed. Store in the refrigerator in its original packaging at a temperature of 0–4°C, use within 2–3 days after opening, chill before whipping, and freezing is possible but worsens the consistency.