Whipping Cream - Glossary Term

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Cream that is suitable for whipping has a milk fat content of at least 36 percent. When it is whipped by hand or with an electric mixer, it should double in volume to create a light frothy topping for a variety of desserts. Sugar is often added to whipped cream. It can also be folded into other ingredients, but the ingredients must be cold otherwise the whipped cream will lose its volume and thin out.