Differences and Applications of Buttermilk and Whipping Cream

The large family of dairies today is growing, and the use of particular products might occasionally confuse customers. Buttermilk with whipped cream is one of such examples. Some individuals confuse them, while others don’t know the difference and combine them. So, what’s the difference between buttermilk and whipping cream, and how do you know which to use?

Buttermilk is a dairy product that is usually used to make pastry fluffy and soft when baking, while whipping cream is more often used as a filling or to adorn dishes. Moreover, buttermilk has a sour and tart flavor, but whipping cream is sweet and soft.

As you can see, apart from the basic material, both buttermilk and heavy cream are produced, organoleptically, and used in quite different ways. So let’s put an end to all of your questions today and look at some crucial qualities to compare.

Buttermilk vs. Whipping Cream: Differences

Buttermilk is a low-fat dairy product with a tangy flavor that is prepared by adding lactic acid bacteria to milk. In its liquid state, buttermilk is mostly used for making cakes, biscuits, and other pastries.

Whipping cream is primarily an oil or water emulsion that is stable in storage and is obtained by skimming fat from non-homogenized milk. To make the final product, whisk the cream for several minutes with an electric mixer. This sort of dairy is sweet and creamy, and it is often used to make fillings or toppings for sweets.

Nutrition

Whipping cream, commonly known as light cream, has a high fat level of 30-36%. It is important to note that heavy cream is defined as having a fat percentage more than 36%. Small variances in use, but if you’re concerned about the fat content of your eating regimen, now you know.

You will receive 154.2 calories from a 60gr serving of whipped cream. When it comes to vitamins, this product has minor amounts of 1-2% of vitamins B, D, E, and K, with vitamin A dominating at 13%. But, as previously said, it is high in calories and cholesterol and should be consumed with caution.

Buttermilk, on the other hand, is thought to decrease cholesterol levels in our bodies owing to its low fat content; just 3 grams per cup, which is more than three times less than whole milk. [1] As compared to whipping cream, both the fat content and total calories are reduced.

In terms of health advantages, the USDA notes that this food has a variety of vitamins that may aid our bodies, such as calcium, iron, and magnesium. [2]

Texture

Whipping cream is liquid and non-homogenized in its natural state. It achieves the consistent blend of fluffy foam requested by customers after being beaten for 2-3 minutes at a reasonably high speed. At this stage, the cream has doubled in volume from the initial liquid. Let the cream to cool to a low temperature of approximately 5C to get the desired texture.

Even in texture, buttermilk differs greatly from whipped cream. It is likewise a liquid, but it is much thinner. While it may be confused for whole milk at first glance due to its similar appearance, buttermilk has a brighter golden hue. It may include some little lumps and clumps, but if their presence increases, it indicates that the buttermilk is growing bad.

Shelf Life

A temperature of 5 degrees Celsius aids in the stability of the cream’s texture and increases its shelf life. The whipped cream may be kept for 1-2 weeks, but I like to eat it within 10 days. Please avoid keeping it in the fridge door, since the temperature in this area of the fridge is usually higher.

Nonetheless, it is important to note that due to its composition, the foam stability will not be constant, and the volume may fall somewhat immediately after many hours of processing.

When it comes to buttermilk, the nicest aspect is that you can freeze it for up to 3 months after opening it. Even if you don’t want to do it, this product has the benefit of lasting longer than other dairy products; you only need to shake it if it’s been in the fridge for a few days.

Taste

If you want to comprehend the flavor differences, consider this: whipping cream has a sweeter, softer, and creamier taste, but buttermilk has a more sour and acidic taste akin to cheese flavor.

Uses

Both whipped cream and buttermilk may be used in patisserie, although in distinct methods and approaches. Whipping cream is usually the final thing you add to your cooked cakes, cookies, pastries, or pies as a topping, decoration, or filler. You may flavor this cream with chocolate, cacao, or other ingredients. Because of its durability, whipping cream may also be used in hot chocolate or pancakes.

Buttermilk, on the other hand, cannot be whipped and hence cannot be used as a filling or topping for any of the desserts described. Yet, it still offers a lot of great features. Continue reading! Several bakers use this dairy product to produce fluffy and soft pancakes, muffins, and cakes, as well as a bit sour like a lemon flavor. As a result, buttermilk may be used in patisserie as well as salad dressings, soups, and other foods.

Let’s look at several recipes and see whether they work better using whipped cream or buttermilk.

Can You Use Whipping Cream and Buttermilk Interchangeably?

Whipping cream and buttermilk may be used interchangeably, however this is not typical.

As previously stated, the two products vary in composition and purpose in the recipe. To begin with, buttermilk is low in fat and calories, but whipping cream contains much more. Consider if you want a light or hearty dish.

If you want something lighter, buttermilk may not be the ideal choice if you want to use it as a filling since it cannot be whipped. Thus, if you’re seeking for cream in your recipe, this isn’t it.

Consider that buttermilk has a leaving effect and causes the cake to rise, which is a key component of quality. Nevertheless, whipping cream lacks this impact, therefore mixing those two components will be unpleasant.

Finally, remember that buttermilk has a sour and acidic flavor, but whipping cream is sweet and creamy. If one of those flavors is required for the dish, this swap is not the greatest option.

• What Is the Difference Between Buttermilk and Heavy Cream?

Can You Mix Whipping Cream and Buttercream?

Whipping cream and buttermilk, in my opinion, are not the finest components to use in a recipe.

There are many things on the market nowadays that we may add to our recipes to improve the taste and end outcome, so if you are not required to do so, do not. Nonetheless, if you want to push yourself while combining them, bear in mind the two important variables I highlighted earlier:

1. If you wish to beat them together, the buttermilk will reduce the volume of the cream.

2. Since whipping cream does not work as a leavening agent, use caution when adding it to baked cakes or cookies.