Whipping cream

Whipping cream, also known as heavy cream in some regions, is an essential dairy ingredient in baking and world cuisine. It is the fatty layer obtained by separating whole milk through centrifugation. Its fat content is usually high, generally between 30% and 40%, which allows it to be whipped to form firm and fluffy peaks.

Originating from the European culinary tradition, whipping cream has become popular throughout Latin America, becoming a staple for making desserts such as mousses, ganaches, fillings, and cake toppings. Furthermore, its creamy and neutral texture allows it to enhance the flavor of various preparations, both sweet and savory.

Among its properties, its high content of fats and proteins stands out, which provide energy and contribute to the soft and silky texture of recipes. It is important to keep it cold to facilitate whipping and achieve a better consistency.

In different Spanish-speaking countries in the Americas, whipping cream may be called by various names such as nata para montar (Mexico, Central America), crema batida, or simply nata. However, it always refers to the same dairy base with the ability to be whipped and used in cooking.