Cooking Cream: What Does That Mean?

Cooking cream: What’s behind it

The main difference between regular whipping cream and cooking cream lies in the fat content.

• Special cooking cream contains at least 10 percent fat. The fat content is usually 15 or 20 percent.
• In contrast, regular whipping cream contains 30 percent fat or more. In Austria and Switzerland, a fat content of around 35 percent is standard for whipping cream.
• If whipping cream contained less than 30 percent fat, it would be difficult or impossible to whip to a stiff peak.
• The minimum fat content for whipped cream is specified in Germany by the Dairy Products Regulation (MilchErzV). A fat content of at least 30 percent must be met for a product to be called whipped cream at all.

Cooking Cream or Whipping Cream: Which to Use for What?

Both whipping cream and cooking cream have their own advantages that you can put to good use in the kitchen.

• Cooking cream: Since cooking cream isn’t meant to be whipped to stiff peaks, it contains less fat. This makes it a low-calorie cream alternative for various dishes.
• Use cooking cream, for example, in casseroles, stews, soups, stir-fries, or for low-fat sauces. To prevent the cream from curdling over high heat—especially when combined with acidic ingredients—it’s best to add it to the dish at the very end, if possible.
• Tip: Instead of using special cooking cream, you can mix whipping cream with milk in equal parts—this way, you can quickly make your own cooking cream.
• Whipping cream: Always use classic whipping cream when you actually need cream whipped to stiff peaks.
• Some dishes require cream with a higher fat content to achieve the right flavor or consistency; in these cases, whipping cream is also used.