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The typical fat content of whipping cream is high as fat globules contribute to forming a stable structure surrounding and stabilizing air bubbles. The typical fat content for whipping cream, the precursor to whipped cream, is between 30%- 36% milk fat, depending on if it is light or heavy whipping cream. Other components include water at 62.9-57.3% of whipping cream and proteins at 2.5-2.2% of whipping cream. Commonly found proteins in dairy-based whipping cream include whey proteins and casein micelles.