The Bakery Secret to Easy Stabilized Whipped Cream Frosting
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The Bakery Secret to Easy Stabilized Whipped Cream Frosting
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🥛 What’s the diff? Cream 101 1️⃣ Whipping Cream – Fat content: 30–36% – Whips into soft/stiff peaks – Best for: cakes, desserts, toppings 2️⃣ Cooking Cream – Lower fat: ~20–25% – Won’t whip, but won’t curdle under heat – Best for: pastas, sauces, soups 3️⃣ Whip & Cook Cream – All-in-one hybrid – Slightly higher fat than cooking cream – Can whip lightly & also survive heat – Best for: busy bakers or cafe kitchens 🧁 So next time, don’t confuse your creams 😉
🥛 What’s the diff? Cream 101 1️⃣ Whipping Cream – Fat content: 30…
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