With a touch of whipped cream, any cake or dessert is made more delicious. In the 16th century, whipped cream was already popular and widely used in recipes throughout Italy and France.
Whipped cream is often sweetened or aromatized, but it’s also consumed ‘au naturel’. From the kitchens of star-studded chefs to evenings with friends, cream is a supplementary ingredient making food more attractive and tasty. Whipped cream can be shaped in beautiful patterns and is often used as topping on cakes, as an ingredient in cakes or simply served plain with berries or fruit pies. With consumers eating out less, whipped cream also provides a premium culinary addition to recreate the dining out experience.
In many countries, whipped cream is sold in ready-to-serve cans. In others, consumers buy cream with a high fat content and whip it themselves. In some markets, imitation whipped cream, often made of butter, flour, milk, sugar, vanilla and salt, is common.
There’s a growing global demand for organic, lactose-free and low-fat cream options, linked to growing awareness around lactose intolerance and other health concerns.
Making high quality cream is not without its challenges. Learn how we can help our customers with this sensitive product, requiring gentle and correct processing.
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