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Whipped cream is whipping cream after it has been whipped. Whipping cream is just cream with at least 30% fat content (that would be called Light Whipping Cream in the US). Heavy Whipping Cream contains at least 36% fat and up to 40% and rarely (in the US) even higher. Until these creams are whipped, they are just liquid. After they are whipped, they're ...


I saw it done on a program called "New Scandinavian Cooking! The Swedish chef made whipped cream and fresh strawberries on top of a glazier by placing whipping cream and sugar in a zip lock bag blowing air into the bag then sealing it then after shaking and squishing the bag for a few minutes...Voila" whipped cream!!!

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