Peter Aitken wrote:

> It's the fat that makes cream whippable. You may be able to go lower than
> 35% but I am not sure how much lower.


Down to about 30%. With 40%, you can whip, get great results, not need
additives. If you look at 30% cream in the supermarket, you'll see that
they've started adding stuff to help it hold its texture. Under 30%,
and it plain doesn't work.


I'm hoping the original poster will tell us what the recipe is for.
That would make a difference it what is recommended. For example, let's
say the recipe is for pie with a dollop of whipped cream on top. I'd
use 40% cream (if I could find it). I'd whip lots of air into it to get
the highest volume possible. When the whipped cream finally gets on the
pie, it might be mostly air and less fat proportionately. That might be
better than 30% cream which doesn't whip up as well. With the 30%, you
might need more cream to get the same look, thus more fat.


--Lia