This article explores what 35% cream is. Gain a deeper understanding of this light whipping cream so that you can use it creatively and confidently in recipes.
What is 35% cream? Thirty-five percent cream has 35% fat content, allowing you to whip up thick dollops for desserts and toppings. It won’t curdle in soups and other dishes, making it a great alternative to heavy cream, which has at least 36% fat content. However, it doesn’t hold its shape as well as heavy cream.
Many recipes call for heavy cream, but those on a restricted diet or just trying to watch their weight have to cut back where they can. Fortunately, 35% cream provides a lighter option for home bakers and chefs.
Table of Contents
How 35% Cream Fits into the Topping Spectrum
Here are the different kinds of cream and how they compare:
- Half-and-half: 12% fat
- Light cream: 25% fat
- Whipping cream: 35% fat
- Heavy cream: 38% fat
A higher fat content equates to a thicker cream. Thicker cream creates stable peaks, prized in pie toppings and other desserts. Higher fat content also resists curdling. Therefore, 35% cream is a happy medium for those who want stable cream without a massive fat quantity in their soups and sauces.
You can usually use 35% cream with good results when recipes call for heavy cream. You can also experiment to ensure that whipping cream works for your favorite recipes. To understand the difference between 35% cream and its closest neighbors, let’s look at the four types of cream discussed above.
Half-and-Half
Half-and-half has equal parts light cream and whole milk. With 12% fat, it’s richer than full milk but light than 35% cream. People often use this type of cream in their coffee to add a little richness. However, it doesn’t have enough fat if you want a cream that whips up into dollops.
Light Cream
Next along the spectrum comes light cream, which has 20% fat. While richer than half-and-half, it still is too light to whip. You can drizzle it over fresh fruit for additional richness, and some cooks like to add light cream to scrambled eggs to make them creamy. However, light cream may curdle in soup or sauce. That’s why many chefs prefer 35% cream for recipes calling for the cream to be heated.
35% Cream (Whipping Cream)
This luscious blend transitions us more towards the high-fat territory. At 35% fat, you can count on whipping cream to create lovely peaks on cakes and pie. Also, it’s rich enough that you can heat it without curdling in most recipes. Many people test their recipes before sharing them with guests, but whipping cream does well as a substitute in most recipes, calling for heavy cream.
This video has everything you want to learn about whipping cream and how to fix overly whipped cream:
Heavy Cream
With 38% fat, heavy cream or heavy whipping cream is a traditional favorite for soups and sauces. However, whether you turn it into ice cream, use it on top of pies or create a beautiful meringue for cream pies, it’s nearly indistinguishable from 35% cream. So why not save a few calories.
How to Make Whipped Cream with 35% Cream?
You can make delicious whipped cream using 35% cream instead of heavy cream.
Here is what you will need for this simple recipe:
- 1 cup 35% cream
- 3 tbsp confectionary sugar
- 1/2 tsp vanilla extract
You also need a mixing bowl and beaters. If you prefer, you can put the bowl and beaters in the refrigerator for a few minutes and use them chilled, which may help you get a thicker consistency.
Begin beating the 35% cream at a slower speed until it thickens slightly. Then, you can add sugar and vanilla. If you have additional ingredients, add them prior to beating. Soon you will have a mound of smooth whipped cream.
Practical, Everyday Uses of 35% Cream
You can use 35% cream in small batches or large batches according to your needs. Whip up a little using beaters or a food processor with a tablespoon of sugar for fresh berries, hot beverages, or a yummy addition to your hot cereal.
Other ways 35% cream can bedazzle your food and beverages include:
- You can add flavor to leftover whipping cream by combining it with cinnamon and nutmeg and using it as a customized coffee creamer.
- If you make homemade soups, a splash of 35% cream can turn your standby into the house specialty. It adds complexity to the flavor profile and deepens the texture of both creamy and broth soup bases.
- Scrambled eggs are the easiest dish to make and the hardest to perfect. Create silky scrambled eggs by adding a dash of 35% cream to make them light and fluffy. They may be the best scrambled eggs your family ever had!
- If making homemade ricotta cheese sounds like something better left to the pilgrims, it’s easier than you think. Boil 35% cream until it curdles and add lemon juice. This spreadable cheese tastes great on bread and crackers.
- You can also freeze whipping cream to make creamy ice cubes for specialty drinks. They taste great in iced coffee and other summer beverages.
- Pump up the flavor and volume on your favorite homemade salad dressings with a little cream. Splash in a bit of 35% cream to turn homemade vinaigrettes into creamy dressings that cling to each leaf of salad.
Don’t forget to check out this interesting recipe of whipping cream pound cake:
What Can You Do With Leftover 35% Cream?
Remember that you can often substitute 35% cream for heavy cream. The Pioneer Woman uses cream to create the following homemade delicacies:
- Make a decadent pasta sauce
- Splash in into sauces and soups for creamy richness
- Make custard
- Add volume to scrambled eggs
- DIY cheese and shaken ice cream
FAQs
Why does 35% cream have less fat than heavy cream?
The cream is emulsified fat mixed with water. It comes from milk skimming during the homogenization of milk.
Does 35% officially qualify as cream?
By most definitions, 35% of cream falls in the middle of the spectrum of cream measured by fat content. Half-and-half contains just 12% fat on the low end, while clotted cream has up to 60% fat on the high end. Different recipes require different fat content. So, you may have to experiment to ensure that 35% cream is a good substitute for your recipe.
When is the best time to add flavors to whipping cream?
If you have additional ingredients that you would like to add to your favorite pie or cake recipes, you can add them in before beating the whipping cream to make meringue or toppings. Cinnamon, maple syrup, nutmeg, and other flavors mix nicely with 35% cream.
How long can I leave 35% cream in the refrigerator?
You can leave 35% whipping cream in the refrigerator for up to 2 weeks. It keeps in the freezer for much longer, up to three months.
How quickly does cream spoil if left out?
Typically, you should refrigerate 35% and other creams immediately after use. Don’t use cream left at room temperature for more than an hour.
Final Thoughts
You now know what 35% cream is and how to use it to make better desserts, soups, and sauces. We have covered how to store cream safely and what makes 35% cream unique in the family of creams. Now it’s time to boldly use this ingredient to lift your favorite beverages and meals. It can even help you save a few calories in your diet.