Cream for Cooking: What is Meant?

Special cream for cooking can be a good alternative to classic whipped cream. What exactly cooking cream is, what distinguishes it from whipped cream and when you should use what, you can read in this practical tip.

Cream for cooking: That’s behind it

The main difference between ordinary whipped cream and cream for cooking is the fat content.

• Special cooking cream contains at least 10 percent fat. The fat content is usually 15 or 20 percent.
• In contrast, ordinary whipped cream provides 30 percent fat or more. In Austria and Switzerland, a fat content of around 35 percent is normal for whipped cream.
• If whipped cream contained less than 30 percent fat, it would be difficult or impossible to whip it stiff.
• In Germany, the minimum fat content for whipped cream is specified by the Milk Products Ordinance (MilchErzV). The fat content of at least 30 percent must be met for whipped cream to even be called whipped cream.

Cooking cream or whipped cream: use what for what?

The two variants, whipped cream and cooking cream, both have their advantages that you can use in the kitchen in a targeted manner.

• Cooking cream: Since cooking cream is not used for whipping, it gets by with less fat. It is therefore a low-calorie cream alternative for various dishes.
• For example, use cooking cream in casseroles, stews, soups, stir-fries, or reduced-fat sauces. To prevent the cream from flaking over high heat, especially when combined with an acid, it is best to add it at the end of the meal, if possible.
• Tip: Instead of using special cooking cream, you can mix equal parts whipped cream with milk – this way you can quickly have your own cream for cooking.
• Whipped cream: Always use classic whipped cream when you actually need whipped cream.
• Some dishes require cream with a higher fat content for the right taste or consistency, so whipped cream is also used.