Whipping cream will double when whipped. For example if one cup of whipping cream is whipped it will equal about 2 cups of whipped cream.
This product requires refrigeration. For best results we recommend using it by the date stamped on the package. Once opened, the product should be used within 7 – 10 days. We do not recommend freezing this product. Although freezing does not affect the safety or nutritional value of the product, frozen-then-thawed product may affect texture and/or taste. We do not guarantee the quality of our products if stored frozen.
Ultra-pasteurized whipping cream can be whipped up to 4 hours ahead of the serving time. After whipping, cover and refrigerate the whipped cream.
For best results chill the bowl and beaters for 30 minutes in the freezer before whipping the cream. Make sure that the cream is as fresh and cold as possible.
There is no difference, heavy whipping cream is also known as heavy cream. Heavy whipping cream has a milkfat content between 36 – 40 percent. Heavy whipping cream is the richest cream readily available. Heavy cream or heavy whipping cream is the best for making whipped cream, it makes stiff peaks that hold their shape. It is also used for thickening sauces and making desserts. Heavy cream/heavy whipping cream can easily be confused with whipping cream and/or light whipping cream, which has 30 - 36 percent milk fat. Light whipping cream is used in sauces and soups and as a garnish for desserts. It can make whipped cream, but heavy cream works best.
Additional ingredients such as sugar or vanilla should be added when soft peaks form or toward the end of whipping the cream. If ingredients are added too early the volume of cream whipped is reduced. If ingredients are added too late, or after the whipped cream has reached its peak, the cream may be over-whipped.
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How do you recommend that I store and use Aerosol Whipped Cream for best taste and tex
How long can I keep an open container of Aerosol Whipped Cream in my refrigerator?
How far in advance of serving time can I whip cream?
How much whipping cream should I use when my recipe calls for a specific amount of whipped cream?
Can I cook and bake with Half & Half?
Can I substitute Half & Half for heavy cream or whipping cream?
Are there any recipes in which Low Fat Half does not work well?
Can I cook and bake with Low Fat Half & Half?
Are there any recipes in which Fat Free Half & Half does not work well?
Can I cook and bake with Fat Free Half & Half?
Does Mini Moo’s® Half & Half need to be refrigerated (since they are a dairy product)?
How do you recommend that I store Mini Moo’s® Half & Half?