Cream 35% fat

The 35% fat cream is a white with a light cream tint uniform mass, you can say very fatty milk, without suspended particles of fat and sediment. In the dairy industry, this type of fatty cream is used to make butter and sour cream.

In households, hostesses very often use 35% fat cream to make delicious and satisfying desserts, sweet dishes, gorgeous air creams, as well as confectionery. This dairy product whips quickly and easily, eventually forming a very thick foam. By the way, on the packaging of cream 35% fat almost always there is an inscription "cream for whipping. " With this fat, which is considered optimal, the cream can even be beaten with an ordinary whisk, not to mention more advanced kitchen appliances.

However, when whipping 35% fat cream, some mandatory conditions should be observed to obtain the desired result. For example, before use, you should carefully cool the fatty mass, and then beat it. In addition, instead of sugar, it is recommended to use powdered sugar, since it protects the consistency of the foam and, moreover, dissolves faster.