Creams used in Baking Cakes

While baking a cake, it is important to consider which cream you’d use, based on white kind of a cake you are looking for. Creams vary in fat content and this needs to be factored in before you actually embark on baking your cake. Here are the three most commonly used creams for cake baking.

Crème Fraîche

It has a rich velvety texture with a slightly tangy taste and is made by mixing sour and fresh cream with a little amount of butter milk. Its low viscosity and high fat content, ranging in between 30- 35 %, makes it ideal for using in desserts.

Double Cream

It has extremely high butterfat content, amounting to no less than 48%. Its rich and creamy texture makes cakes baked with it, a real treat. If over whipped, this cream might become too thick for use. So, tablespoons of milk are often added to the cream before whipping it.

Whipping/Whipped Cream

With a minimum fat content of 30 %, this cream is used extensively as cake topping and filling.   It is thinner than double cream and is often flavoured with vanilla. Chantilly Cream is the name given to vanilla flavoured whipped cream.