What is the fat percentage range for whipping cream?

Whipping cream is characterized by its fat content, which is essential for its ability to whip effectively and hold its shape when used in culinary applications. The correct range for whipping cream is typically between 35% to 38% fat. This fat percentage is crucial as it provides the necessary structure for the cream to trap air when whipped, resulting in a light and fluffy consistency suitable for toppings, filling, and various dessert applications.

Cream with fat percentages lower than this range, such as 20%-25%, lacks the richness and stability needed for whipping. Options that suggest fat contents in the range of 30%-32% can also be too low for whipping cream, as they may not achieve the desired texture. Conversely, while fat percentages above 38% (such as 40%-45%) do exist, they typically fall into categories like heavy cream or double cream rather than being classified specifically as whipping cream. Thus, the 35%-38% range is the appropriate choice for whipping cream in culinary practice.