what is the difference between whipping cream and whipped cream ?

Question

is thr any difference at all ?

Answer 1

If you're thinking about the "whipped cream" that dispenses from an aerosol can vs. whipping cream you buy in cartons next to the milk... The stuff in the cans is o.k. (and just o.k.) if you're going to consume it right away because it loses its volume quickly. It's something I've used to top hot chocolate.

Whipping cream that you whip up yourself stays longer. (I can't say just how long because we usually finish it up within a day! Yummm)

Answer 2

Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets. Whipping cream will double in volume when whipped. Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Neither half-and-half nor light cream can be whipped. Ultrapasteurized cream, seen more and more in markets today, has been briefly heated at temperatures up to 300 degrees F to kill microorganisms that cause milk products to sour. It has a longer shelf life than regular cream, but it doesn't whip as well and it has a slight "cooked" flavor. All other cream is highly perishable and should be kept in the coldest part of the refrigerator. Pressurized whipped cream, contained in cans under pressure, is a mixture of cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It's not really "whipped" but, more aptly, expanded by the gas into a puffy form. Aerosol "dessert toppings," which are usually made with hydrogenated vegetable oils, have absolutely no cream in them . . . and taste like it. Read the label--the fat content of real cream mixtures must be indicated on the product label. See also clotted cream; crème fraîche; sour cream. cream v. To beat an ingredient or combination of ingredients until the mixture is soft, smooth and "creamy." Often a recipe calls for creaming a fat, such as butter, or creaming a mixture of butter and sugar. When creaming two or more ingredients together, the result should be a smooth, homogeneous mixture that shows neither separation nor evidence of any particles (such as sugar). Electric mixers and food processors make quick work of what used to be a laborious, time-consuming process.

Answer 3

Whipped cream is what you have AFTER you whip the whipping cream. Guess the difference is a lot of cold air!

Answer 4

Whipping cream is the ingrediant used to make whipped cream. You add a bit of vanilla and powdered sugar and then whip it for several minutes to create whipped cream.

Answer 5

Whip cream has Dairy (cream) in it. Cool whip doesn't Whip cream = Nasty because it has a milky taste Cool whip Is The Sh*t!. With strawberries

Answer 6

Whipping cream is the cream that is about to be whipped. Whipped Cream is whipping cream after the whipping session.

Answer 7

whipping cream is heavy cream that is ready to whip to make whipped cream. Whipped cream is the final product. You can buy whipped cream in aerosol cans and while they do have some heavy cream in them, they have alot more other things.

Answer 8

Whipping cream is the stuff you whip to make whipped cream...the whipped is the fluffy airy stuff and the whipping is still a liquid.

Answer 9

Whipping cream is cream that can be whipped (it has an adequate percentage of butterfat). Whipped cream is the result.

Answer 10

whipped cream is after the fact.