Can I use cooking cream to make whipped cream? I tried to whip it for Chocolate Mousse but it would not work.
Nigella's Instant Chocolate Mousse (from NIGELLA EXPRESS) adds whipped cream to a chocolate marshmallow base to make a fast and light chocolate mousse. Nigella uses double cream in the UK and this whips very easily. In other countries a whipping cream is the best alternative.
The higher the fat content of the cream, the easier it will whip. Most whipping creams are have between 30% and 50% fat and you usually need a minimum of 30% fat to be able to whip the cream. If your cream is at the lower level of fat content you may also need to chill the cream, bowl and whisk very well for the cream to whip at all. UHT cream is also more difficult to whip. Cooking cream varies a lot in fat content and is usually intended to be used in hot or cold sauces, so sometimes has stabilisers added as well. This often means that it is unsuiatble for whipping and we would suggest looking for a pasteurized whipping cream rather than cooking cream.