What is Whipping Cream?

Traditional whipping cream is skimmed off from freshly drawn raw milk (not-homogenized, non-pasteurized).

When raw milk (Not homogenized) is allowed to rest, the cream rises to top leaving skimmed milk on the bottom. For a whipping cream, you need at least 36% butter fat. Specially formulated 'Heavy whipping cream' is sold in the grocery stores.
The cream should be around 36 ºF to whip. During whipping, the air incorporated like a dense foam. Whipped cream is used as a topping for many desserts. In Indian cooking, heavy whipping cream may be used to make Makhni sauces.

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