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Whipping cream isn't simply milk; it undergoes a process that transforms its composition. Unlike regular milk, whipping cream contains a higher fat content, typically around 30-35%. What is whipping cream This higher fat content is crucial for achieving the desired consistency when whipped. During whipping, air is incorporated into the cream, causing it to expand and thicken. This results in a light, fluffy texture ideal for topping desserts or adding richness to dishes. While both milk and whipping cream originate from dairy, their distinct fat content and whipping properties differentiate them, making whipping cream a versatile ingredient in culinary endeavors.