Glossary of food terms: W

Whipping cream

TextA lighter version of double cream with a fat content of over 35 per cent - the minimum amount necessary to allow it to stay firm once beaten. It's the fat globules that trap whisked air, creating the characteristic foam and texture of whipped cream. Whipping cream whips well without being quite as rich as double cream and also makes a slightly lighter pouring cream. It makes a good topping for desserts, meringues and puddings that need a slightly lighter touch.

• Cinnamon cream
• Langosi (sweet pancakes with hazelnut cream)
• Earl Grey tea cream and Eccles cakes