Dairy
High Butterfat
High-butterfat cow cream is selected or standardised toward the top of cream fat ranges—double-cream territory and specialty pastry creams. Mouthfeel is dense; whip is fast and rich. Ideal for ganache-adjacent uses, ultra-stable peaks, and luxury pouring. A little goes far in coffee. Chill hard before whipping.
Track this ingredient
Unit
Characteristics
Preparations
ChilledPastryWhipped
Traits
CowDenseElevated FatLuxurious
History
High-butterfat creams were specified for pastry and ice cream manufacture.
Retail high-butterfat creams targeted serious home bakers.