IngredientsDairy & fatEasy to get wrong
Schlagsahnewhipping cream
Sweet, unsoured cream at 30 percent fat or more. The fat is what holds the air you beat into it.
It goes on cream cake, into coffee, next to Apfelstrudel and Rote Grütze.
Die Verwechslungthe mix-up
Crema mexicana sounds like the same thing but it is soured. It does not whip, and it sits closer to Schmand.
In the mixer it only thickens and stays sour. Useless on a cake, right at home in a cold sauce.
In Mexikoin Mexico
Crema para batir, in every supermarket.
Read the fat percentage on the carton before you buy: 30 percent or more. Less than that, leave it on the shelf.
Vorsichtwatch out
Cold cream, cold bowl, cold beaters. Warm cream will not stiffen.
Do not beat it too long. At some point the fat breaks out and you have butter in the bowl.