When did whipping cream stop being whipping cream? If you look at the list of ingredients on the typical carton labelled “Whipping Cream”, you’ll see a dizzying array of ingredients including things like carageenan (a gelling agent derived from seaweed) and gelatin. And you’ll also see the fatal words “Ultra-Homogenized”. Ultra-homogenized cream won’t whip properly. That’s why they’ve got to add gelling agents to it.
Real whipping cream has one ingredient on the side of the carton: whipping cream. It tastes like cream, whips properly, and will turn into butter if over-whipped.
Oddly, there doesn’t seem to be much of a price difference between the faux whipping cream and the real stuff. Why does the phony stuff exist at all? Does it have a longer shelf-life?