Tag Archives: 40% cream

Heavy Cream – The Workhorse of Creams

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Whipped cream for Heavy CreamWith a variety of creams available, the cream of the crop is Heavy Cream, also known as 40% cream.  This is an update to my blog, Salvaging Whipped Cream.

The main difference between a carton of whipping cream and a carton of heavy or 40% cream is the amount of butterfat in the cream.  Plain whipping cream has 36% butterfat while heavy cream or 40% cream has 40%.  Heavy cream and 40% cream are the same thing.  The higher the amount of fat, the better the cream whips and holds after whipping.  Both of those pictured below are heavy cream. Continue reading

Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Toasted Angel Food Cake with Roasted StrawberriesEvery once in a while, a recipe comes together and surpasses every expectation – Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream is that recipe.  Now I am the first to admit it is a different take on every component in the dessert.  But let’s take a look at those components.

What if I told you an Angel Food Cake can be made without the dreaded folding in of flour and sugar which can deflate the whites making a denser, less airy cake.  I love Angel Food Cake for its light, moist,melt in your mouth texture. It is snow white and has an ethereal quality to it, hence the name.  

The recipe I am giving you here is from my bakery.  It is the tallest, lightest, best angel food cake I have ever had.  I wish I could take credit for it but I can’t.  It came in a General Mills baking flyer they sent to bakeries many years ago. Continue reading