Product list What is 100% fresh cream? Definition, differences from whipped cream, and tips for whipping it properly.
Fresh cream is an essential ingredient for baking and cooking. Supermarkets offer a wide variety of cream products, and you may find yourself wondering, “What's the difference between whipped cream and other types of cream?” or “Which one should I choose?” For those who are particular about ingredients and manufacturing methods, the differences in labels such as “100% fresh milk” and “pure fresh cream” are important points to consider.
In this article, we will explain in detail the definition of fresh cream, how it differs from other types of cream such as whipped cream, and its characteristics based on milk fat content. Additionally, we will share tips for whipping cream properly and introduce desserts made with 100% fresh cream, so please read through to the end and use this information to enhance your cooking and baking.
What is fresh cream (cream)?
First, let's look at the definition of fresh cream.
The official name for what is commonly referred to as “whipped cream” is ‘cream’ as defined in the “Ordinance on the Standards for the Composition of Milk and Milk Products” (hereinafter referred to as the “Milk Ordinance”) issued by the Ministry of Health, Labour and Welfare based on the Food Sanitation Act.
The definition of “cream” in the Milk Products Act is “a product obtained by removing components other than milk fat from raw milk, milk, special milk, or raw water milk,” with a milk fat content of 18.0% or more and no additives such as emulsifiers or stabilizers. The term “100% raw cream” conforms to this definition and emphasizes that it is made solely from raw milk.
※Reference: e-Gov Law Search. “Ordinance on Standards for the Composition of Milk and Milk Products”
Types of cream
When you go to the dairy section of a supermarket, you will find various cream-like products labeled “whipped cream,” “fresh cream,” and so on, in addition to “cream.” Based on the definition in the Milk Products Act, these products are broadly classified into two categories: ‘cream’ and “foods with milk as the main ingredient.”
・cream
Cream, as explained earlier, refers to “cream” as defined by the Milk Act. It is produced by separating milk fat from raw milk or cow's milk using a centrifuge. The actual product undergoes further processes such as pasteurization, homogenization, and aging before reaching consumers. Cream is characterized by its rich, creamy flavor and the natural richness of milk.
・Foods containing milk as a main ingredient
Products that do not fall under the definition of “cream” as specified in the Milk Products Act are classified as “foods with milk as the main ingredient.” This category includes products to which additives have been added to milk fat and products made with vegetable fats, and many products sold as “whipped cream” fall under this category.
Contains milk fat and additives.
“Milk fat + additives” products are mainly composed of milk fat, but additives such as emulsifiers and stabilizers are used. The raw material is the same milk fat as cream, but additives are added to make it easier to maintain its shape after whipping and to prevent separation. This type of product retains the natural flavor and richness of milk fat similar to cream while improving its ease of use.
Milk fat + vegetable fat + additives
There are also products that combine animal milk fat and vegetable fat. These are often called “compound creams.” They are characterized by combining the richness of milk fat with the lightness and ease of use of vegetable fat. Vegetable fats used include coconut oil, palm oil, and rapeseed oil. The ratio of milk fat to vegetable fat varies depending on the product. Emulsifiers and stabilizers are also added to this type of product.
Plant-based fats + additives
Some products are made without any milk fat and use vegetable fat as the main ingredient. These are generally sold under names such as “vegetable whipped cream” or “fresh.” Since they do not contain milk fat, they have a light, refreshing taste. The milky flavor is often supplemented with flavorings, and emulsifiers and stabilizers are also added. These products are inexpensive, have a relatively long shelf life, are easy to whip, and do not separate easily, making them very convenient to use.
The difference between fresh cream and whipped cream
Based on the above classification, the difference between fresh cream and whipped cream becomes clearer. Generally, what is referred to as fresh cream refers to “cream” as defined by the Milk Products Act, which contains at least 18% milk fat derived from raw milk or milk and no additives. It is often labeled as “pure fresh cream” on the package.
On the other hand, most products called “whipped cream” are classified as “foods with milk as the main ingredient.” If the package says ‘fresh’ or “whipped,” you can assume it is whipped cream.
Comparing the usability and taste of fresh cream and whipped cream
So, when it comes to actual cooking and baking, what are the differences between fresh cream and whipped cream? Let's compare them in terms of usability and taste.
・usability
We compare fresh cream and whipped cream in terms of foaminess, stability, shelf life, and price.
foaming
Whipping cream foams more quickly than whipped cream because it has a higher milk fat content. Whipping cream with a milk fat content of 40% or more foams very quickly, so be careful not to whip it too much.
stability
Whipped cream does not contain any additives, so it is delicate after whipping. On the other hand, whipped cream contains emulsifiers and stabilizers, so it retains its shape after whipping and is relatively resistant to temperature changes. Whipped cream is easier to handle when transporting over long periods of time.
Expiration date and price
Fresh cream does not contain any additives, so it has a short shelf life (generally about 1-2 weeks after manufacture). Due to the high cost of raw materials and manufacturing methods, it is more expensive than whipped cream. On the other hand, whipped cream has a relatively long shelf life and is reasonably priced, making it convenient for everyday use.
・flavor
Fresh cream is characterized by its rich flavor and deep creaminess derived from raw milk. The moment it enters your mouth, the natural sweetness and aroma of milk spread throughout. Those with a higher milk fat content offer a more intense flavor, leaving a clean, milky aftertaste.
On the other hand, whipped cream has no distinctive richness from milk fat and is characterized by a light, refreshing taste. It is suitable for those who dislike the flavor of milk or want to bring out the flavor of other ingredients. However, depending on the product, it may contain flavorings, which can give it a slightly artificial taste.
Percentage of milk fat in fresh cream and its characteristics
The percentage of milk fat varies depending on the product. The percentage of milk fat affects the foaminess, firmness, richness, and suitability for various uses. Let's take a look at the differences based on the percentage of milk fat.
・18-30% milk fat content
The type with 18-30% milk fat content has relatively low fat content among whipping creams. Generally, whipping cream requires a milk fat content of 35% or higher to whip into a firm, fluffy texture. Therefore, this low-fat type does not whip into a firm texture. As a result, it is typically used in a smooth, liquid state.
Specific uses include cream for coffee or tea, dishes such as stews and cream sauces, and desserts such as pudding and ice cream.
・35-50% milk fat content
Types with a milk fat content of 35% or more are widely used in baking because they incorporate air when whipped, allowing them to solidify firmly.
Among these, whipping cream with a milk fat content of 35% to less than 40% is characterized by its light and fluffy texture when whipped. It is not too rich, but has a moderate depth of flavor and lightness, making it ideal for desserts such as mousse and bavarois.
On the other hand, fresh cream with a milk fat content of around 40-50% has a firm consistency, making it ideal for decorating cakes and as a filling for rolled cakes. It has a rich flavor, so even a small amount is satisfying.
Depending on the type of dessert or dish you want to make and the flavor you are looking for, it is best to choose whipping cream with the appropriate milk fat content.
|
Related articles ★OK even on a ketogenic diet! Here are some tips on choosing snacks and recommended products. |
Tips for whipping 100% fresh cream
「Some people may find whipping cream delicate and difficult to whip. Compared to whipped cream, it requires a little more skill, but if you keep a few points in mind, you can whip it successfully.
・Chill the whipping cream and utensils.
The milk fat in fresh cream becomes unstable at high temperatures, making it difficult to whip properly and causing it to separate easily. Therefore, it is recommended to chill the cream and utensils before whipping. If you have just purchased the cream, wait until it has cooled thoroughly in the refrigerator. When whipping, it is important to keep the cream cold. Placing the bottom of the bowl in ice water while whipping will result in a smooth, stable whipped cream.
Note that fresh cream can also be frozen, but be careful as it will not whip properly once frozen.
・Be careful not to lather too much.
While whipping, observe the cream closely and check its consistency. Rather than using the hand mixer on high speed from start to finish, use it until the mixture begins to thicken, then switch to low speed and switch to a whisk to manually check the consistency until it reaches your desired thickness.
The degree of whipping is expressed using the term “〇 minutes of whipping.” For example, 5–6 minutes of whipping results in a consistency where the mixture flows slowly when the whisk is lifted,making it suitable for mixing into chocolate or rare cheese. 7 minutes means that when lifted, the tip stands upright like a bow, providing the firmness needed for cake surfaces or mixing into mousse. 8–9 minutes means that while the tip stands upright, the tip bends slightly, making it suitable for cake decoration, rolling into roll cakes, or fruit sandwiches. Adjust the whipping time to achieve the appropriate firmness for your intended use.
NATUVIEW's recommended product made with 100% fresh cream.
Here are two recommended NATUVIEW products made with 100% fresh cream from carefully selected raw milk.
fresh dorayaki
NATUVIEW's “Fresh Dorayaki” is a dorayaki that truly deserves the word “bliss.” The star of this fresh dorayaki is the generously sandwiched cream. We use pure fresh cream made from 100% raw milk (35% milk fat), with no additives. As mentioned earlier, the 35% milk fat content cream is neither too rich nor too light, offering a delicate and refreshing taste. When you take a bite, the natural sweetness and rich flavor of the fresh milk spread throughout your mouth. Yet, the aftertaste is clean and refreshing, creating a perfect balance that harmonizes seamlessly with the dorayaki dough.
The dough contains no wheat flour, and the use of kudzu starch and flaxseed flour gives it a moist, chewy texture. No sugar is used, allowing you to enjoy the natural flavor of the ingredients.
Recommended for those who want a light and delicious dessert made with fresh cream, or those looking for a gluten-free dessert with a satisfying texture.
Click here for the fresh dorayaki Sayama tea set.≫
Basque cheesecake
NATUVIEW's “Basque Cheesecake” is characterized by its rich and creamy flavor. To achieve this richness, we generously use cream cheese, sour cream, and 100% fresh cream with 45% milk fat. The flavorful fresh cream harmonizes perfectly with the cheese, creating a deep and complex taste.
Additionally, French Guérande salt is used as a subtle accent to balance the sweetness and elevate the overall flavor to a refined finish. It pairs perfectly with champagne or wine.
Careful attention has been paid to the ingredients and production process to create a satisfying taste while keeping sugar content low. This is a must-try for those who love rich cheese cake but are mindful of their sugar intake.
Basque cheesecake products are here.≫
Summary
100% fresh cream is a dairy product made from fresh milk or milk, containing at least 18% milk fat and no additives. On the other hand, many products labeled as “whipped cream” are classified as “foods primarily made from milk,” which may contain additives or plant-based fats.
100% raw milk whipped cream boasts the rich flavor, depth, and smoothness of milk, but it is more delicate than whipped cream and requires a bit of care when handling. Additionally, the ratio of milk fat content affects its foaminess, firmness, and taste, so choose according to your intended use.
If you're looking for something healthy and delicious made with 100% raw milk whipped cream, we recommend the sweets from the keto-friendly brand “NATUVIEW.”
Among these, the “Nama Dora” we introduced earlier is made with a focus on being gluten-free and low in carbohydrates, yet it uses 35% milk fat from 100% raw milk cream, resulting in a creamy and smooth texture. We highly recommend trying the “Nama Dora,” which balances deliciousness and kindness to the body.
Click here for a list of products≫