Oldenburger Shani whipping cream, 35% fat, in a 1 litre carton for whipping, piping rosettes, fruit tarts, cake filling and desserts.
Oldenburger's carton is split into a sky-blue top and a sunny yellow base, with a blue cap on the shoulder. The navy badge shows the farmhouse and cow logo with Oldenburger and since 1964, and below it a pasture scene with a black and white cow sits behind a bowl of whipped cream topped with strawberries. Small tick lines promise excellent stability and more whipping volume, and the yellow panel reads Shani Whipping Cream, 35% fat, with 1000 g / 1000 ml at the foot. In the gallery a chef whisks a steel bowl of cream on a marble counter, then pipes tall swirls over a fruit tart of strawberries, kiwi, blueberries and orange. Whipped cream is called crème Chantilly in French and commonly sits on top of puddings and warm drinks as well as going into them. A 35% fat cream typically whips to soft, glossy peaks that pipe cleanly. Commonly, pastry kitchens whip it with sugar for fruit tarts and gateaux, cafés top hot chocolate and waffles, and dessert sections fold it into mousses and trifles. It belongs in the chiller, and an opened carton should be used up promptly.
