What percentage of fat is typically found in whipping cream?

Whipping cream typically contains around 35% fat. This fat content is essential for creating the desired texture and stability when whipping the cream. When you whip cream, the fat molecules trap air, leading to the formation of a light and airy foam. A lower fat content, such as that found in lighter creams, would not provide the same volume or texture, resulting in a less stable whipped cream that could deflate more easily.

The higher fat content in whipping cream also contributes to its rich flavor and mouthfeel, making it ideal for desserts and as a topping. Creams with lower fat percentages, such as those containing 15% or 25%, are usually classified as light cream or half-and-half, which are not suitable for whipping and achieving the same results as whipping cream. Therefore, the 35% fat content of whipping cream is what allows it to be the preferred choice for whipping and incorporating into various culinary applications.