Tag: Whipping

According to the U.S. Food and Drug Administration (FDA), heavy cream must contain at least 36% milkfat, while half-and-half contains a milkfat content between 10.5% and 18%. This substantial difference in fat content is the primary factor distinguishing these two popular dairy products.

While stand mixers and whisks are the traditional tools for whipping egg whites into stiff peaks, many home cooks are curious about alternatives. An estimated 65% of novice bakers wonder if they can use the high-speed convenience of a blender instead. So, can I blend egg whites in Blender to achieve a fluffy, stable foam? The short answer is yes, but the results are significantly different from traditional methods.