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...ay, it produces whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. If air were used as a propel

...ade at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter

** light [[whipping cream]] (often called simply "whipping cream") contains 30–36% fat

...cts with substituted fat are used to make [[ice cream]], [[sour cream]], [[whipping cream]], and [[half-and-half]] substitutes among other dairy products. Coc

*Whipping or light Whipping cream (30–36% fat) *Heavy Whipping cream (36% or more)

...air bubbles are captured into a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid a Milk resists the whipping and does not hold the air bubbles well. [[Light whipping cream]] contains 30% to 36% milkfat<ref name="GPO">

...), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat).<ref>{{cite book |first=Karoly |last=Gundel |title