When choosing whipped cream, consider personal preferences and how it will be used. Homemade, canned, and tub varieties differ in flavor and texture. Fresh cream is best for longer storage. Canned and tub varieties may contain vegetable oil, altering flavor and texture.
When choosing whipped cream, you should typically consider personal preferences regarding the taste and how you plan to use it. Different types of cream can vary in flavor, especially based on the ingredients that are added to it. Typically you should try different types of toppings and see which ones you prefer and consider making your own as this allows you direct control over the flavors introduced into it. If you must serve your whipped cream immediately, you can use either fresh or canned; if it’s going to sit for a short while before being served, then you have the option of using fresh.
There are typically three main types of whipped cream: homemade, canned, and sold in a tub. You can make your own homemade kind easily enough, by whipping or beating heavy or light cream for several minutes with an electric mixer. This introduces air into the crema, which allows it to expand and become lighter and fluffier. Store-bought varieties are usually canned, which uses compressed air to create the texture, or those sold in a vat that use vegetable oil.
One of the most important considerations you should have when choosing whipped cream is flavor. All else being equal, flavor is one of the biggest differences between these types. You can try different commercial types to see what you think of each one. If you’re making your own whipped cream, you can control all the flavors that go into it, like how much sugar you add and whether you want to put vanilla or some other type of extract.
You should also consider what times you plan to use and serve the topping. One of the biggest disadvantages of canned cream is that it can lose its structure and become liquid again in a relatively short period of time. If you plan on serving food with cream and letting it sit in the refrigerator for some time before serving, then this can be a problem. Fresh whipped cream retains its texture for a longer period of time, so it should typically be used in this type of situation.
The main difference between canned dressings and those sold in a tub is the use of vegetable oil. The types that are in a can typically don’t use such oil, while those in a tub often do. This can alter the flavor and texture, as well as the overall “mouthfeel” of the topping. You should try both options to see which you like, as some people prefer canned varieties and others like the condiment sold in a tub.
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