Not necessarily. In the US, whipping cream or heavy cream contain enough fat (35%-38%) to be whipped. Here is a link explaining the differences: https://www.thekitchn.com/whats-the-difference-between-half-and-half-light-cream-whipping-cream-and-heavy-cream-73203.
In order to whip cream, it helps to first chill the bowl and beaters (or whisk) in the freezer or refrigerator.
Agree with Lisanne if you want to make whipped peaks (soft or firm).
But you can also whip cream with lower percentage of fat to make other things: with eggs to make zabaglione, with berries to make a Fool (dessert), to make custard or mousse, etc.
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In order to whip cream, it helps to first chill the bowl and beaters (or whisk) in the freezer or refrigerator.
But you can also whip cream with lower percentage of fat to make other things: with eggs to make zabaglione, with berries to make a Fool (dessert), to make custard or mousse, etc.