Millac Blue luxury dairy whipping cream, 38% fat, in a 1 litre carton for professional piping, cake filling, pavlovas and desserts.
Millac's carton is a tall white one with a navy top band and a row of small serving icons, the Millac name in white inside a navy oval over a Luxury ribbon, Dairy Whipping Cream in navy, a strip of green pasture with grazing cows, a bowl of freshly whisked cream, for professionals, a green shamrock, a 38% fat badge and 1 Litre. The gallery is a pastry kitchen at work: a chef piping rosettes of cream onto a sponge, and a pavlova piled with whipped cream and fresh berries. Whipped cream, which French kitchens call crème Chantilly, is rich dairy cream beaten until air turns it into a soft, semi-solid foam that keeps its form, then spooned over puddings and hot chocolate or folded into desserts. A 38% fat cream typically whips to firm, stable peaks that hold their lines when piped. Commonly, patisseries whip it with sugar for cake fillings and rosettes, hotel pastry sections top pavlovas, trifles and fruit tarts, cafés float soft spoonfuls of it on hot chocolate and coffee, and savoury kitchens use it unwhipped to enrich sauces and soups. Keep the carton refrigerated, whip it well chilled for the best volume, and once opened use it within a few days.
