Cocktails with Whipping cream
Whipping cream is a dairy cream of about 30–36% fat, enough to whip into a stable foam.
How it's used
Cold cream whips and warm cream does not, so chill the cream and the bowl first. Whipped just until it thickens but still pours, it floats on a hot drink or a shot over the back of a spoon. Whipped further, it becomes a cap that sits on top instead.
Substitutes for Whipping cream
A perfect swap, one for one. To float it on a shot, shake it briefly in a jar until it thickens slightly but still pours.
Aerosol whipped cream
Works for a cap, but it is sweetened, so expect a noticeably sweeter drink.
Single or pouring cream
Whipping takes about 30% fat, and this has little more than half of that. It will not hold a cap, it only pours, and the layer comes out thinner.
Storage
Refrigerated, sealed, used by the date, and kept away from strong smells. Cream at the back of the fridge whips better than cream in the door, because the door is the warmest spot in the fridge.
