What’s that when it’s at home?
My research suggests it’s a sort of crème fraîche, but it doesn’t taste like it to me.
It’s a weird single sort of whipping cream. But not that brilliant in my opinion.
(What we called top of the bottle (red top) when I was a kid)
I don’t think I’ve bothered to whip cream in last 15 years. If I want something luscious I use the fresh crème crue from the market - ladled out of a big tub.
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That makes sense - thanks!
I use it to make ice cream and its fine as only needs whipping slightly plus I always add mascapone as well to thicken. I prefer the bottle type to the small briques personally.