A 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.
Whipping cream with its lower fat content makes a good topping for desserts, meringues and puddings that need a slightly lighter touch.
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