“Which cream should I buy? I don’t want it to collapse or taste weird.”
I year you – I’ve been there, standing in the dairy aisle wondering, “Will this cream whip stiff? Or will it droop by dessert time?” Most people want to avoid buying whipped cream, as there are many labels to consider – “heavy cream”, “light whipping”, “ultra-pasteurized” – it can be confusing. But I’m here to help you identify what matters when choosing a whipping cream and to show you how CreamJet makes it easy.
What is “whipping cream” (vs whipped cream)?
Let’s first lay down the vocab:
- Whipping cream is the liquid dairy base (usually 30–36 % milk fat) that you whisk, aerate, and transform. usdairy.com+1
- Whipped cream is what you get after you whip it — airy, soft peaks, fluffy sometimes sweetened or flavored. Wikipedia+1
- You may also see terms like “heavy cream” or “heavy whipping cream” in some markets; these usually have a higher fat content and will whip to a stiffer peak. Real Simple+1
- Also, don’t confuse Half-and-half – it’s lighter (milk + cream combination), and usually doesn’t whip well on its own — good for coffee or cooking, not for fluffy topping. Allrecipes+1
So, when I say “whipping cream” here (and also related terms like whip cream, half half cream, whipped cream), I mean the liquid that you start with to make something airy.
Why the fat percentage matters (and more)
Fat content = structure
The reason that cream has a stable foam is that fat molecules group and stick together around air bubbles. If there is not enough fat content, the fat will not hold that structure. Serious Eats+1
In practice:
- 30 % fat tends to produce a light, soft whipped cream
- 35 to 36 % (or more fat) will give stronger, pick up able peaks
Pasteurisation, additives & freshness
- Ultra-pasteurised creams may be very long-lasting, but their raw enzyme contents may be lower. Nevertheless, there are many products today that are whipped with great success. Serious Eats+1
- Some creams have additives, i.e. stabilizers (carrageenan) that will help with structure over time. PMC+1
- You’ll want fresh cream: cream that is near its use by date will whip less reliably.
How to choose the right whipping cream: my CreamJet checklist
Here’s a checklist of what we look for, personally, and that we do our utmost to deliver at CreamJet:
| Feature | Why it matters | What CreamJet does |
|---|---|---|
| ≥ 30 % milk fat (ideally 33–36 %) | Enough fat to form stable foam | We label fat content clearly and optimise for whipping consistency |
| Minimal unnecessary additives | Purity = better flavour & trust | We keep additives minimal and transparent on labels |
| Cold-chain reliability | Warm cream won’t whip well | We ship in chilled packaging and monitor temps |
| Good packaging & shelf life | Less spoilage, better usability | Our carton design protects light & oxygen |
| Availability / delivery speed | You don’t want it to spoil in transit | We deliver fresh batches quickly to your door (link to shipping page) |
How to verify a whipping cream before you’re committed to the product
Before buying in bulk or fully committing to a product, try this super quick home test:
- Chill your mixing bowl and mixer.
- Whip 50 ml of the cream at high speed – does it hold soft peaks very rapidly?
- Allow the whipped cream to sit – does it collapse or stay standing at soft peaks?
If your test batch collapses quickly or does not develop any structure whatsoever, then you have something not recommended for whipped dessert use.
Flavor & edge cases or variations in whipped cream types
Let’s talk about flavors & edge cases – yes, you can add ingredients to creams to match your mood. Lemon whipped cream
Lemon whipped cream
Enormously simple, take some fine lemon zest + a drop of lemon juice (very carefully, just drop) at the end of whipping. It provides a really nice high citrus lift, and is great for cakes/tarts.
Alcoholic whipped cream
You can also get away with adding a splash of liqueur (e.g., limoncello, Baileys) – but don’t add it too early and don’t add too much or you will break the foam structure.
Half-half cream blends
Sometimes a recipe calls for “half-and-half cream” – you can whip part cream + part half-and-half, just make sure there’s an upright amount of fat to hold it together (over 50% half-and-half). But half-and-half is not the best for whipped applications and may not hold up on its own. Allrecipes+1
Stabilising whipped cream
If you’re looking for oven-safe (ex: parties or cakes), you can use stabilisers such as powdered gelatin, cream of tartar, or a commercial stabiliser. Some bakers even use meringue powder to get whipped cream to stay upright for 24 hours. Southern Living+1
Step-by-step: how to whip cream (my ritual)
Here’s how I do it perfect, also how you can:
- Pre-chill more everything — bowl, beaters, cream
- Start slow, speed up
- Sweeten and flavour last — e.g. sugar, vanilla, zest
- Watch for soft → stiff peaks — stop before it over-whips
- Properly store — cover, cool, use within a few hours
If over-whipped, you get butter + buttermilk. Ah, the fine line between delightful and meltdown!
When whipped cream may not be a good idea
- In hot sauces (it curdles at high heat)
- When needing ultra stability (in humidity)
- If the fat content is too low
In this case, consider thickening sauces with roux or sour cream or using half and half dressing for light creaminess.
Why is CreamJet’s whipping cream the best option?
We built this brand from our own disappointments when picking creams. This is what I can guarantee:
- Freshness delivered – we courier our fresh batter of creams, packed chilled and the best before date this will guarantee the cream arrives in the best condition.
- Transparent labels – label shows the fat content, the best before date and the traces of any allergens.
- Whip formulation – We formulate our creams starring our main use (desserts, topping, piping) to make sure you get the best results.
- Support & recipes – On our website you can find recipes & tips (internal link blog pages or recipe pages).
- Supply – We try to meet fully, all the domestic demand. So you don’t have to worry about “out of stock”.
FAQs about whipping cream and whipped cream
Q: Can I whip cream made of plant/alternative milk?
Yes — coconut cream or nut milk with high fat content is whipped but the texture and flavour are different and you may lose some stability and some air. (How to make stawberry whipped cream)
Q: Why does my whipped cream weep water?
Probably over whipped, too much liquid was added (especially juice or liqueurs) or it wasn’t stabilized properly.
Q: How long will whipped cream hold it peaks?
Without stabilizers, whipped cream may last for a few hours in the fridge. With stabilizers (gelatin, meringue powder) whipped cream can last up to and over 24 h.
Q: Can I freeze whipped cream?
The freezing process usually breaks down the foam structure, rendering it watery when thawed and is therefore not recommended if you want top quality whipped cream.
Q: Is “heavy cream” the same as “whipping cream”?
They can be, a lot of the time, heavy cream will have a higher fat content (≥36 %) and therefore will create firmer whipped peaks. Real Simple+1