Whipping cream (30–36% fat)

Energy: ~340 kcal / 100 ml (typical) (planning figure — the product label is the final reference)

Shelf life: Sealed: per date on pack. Opened: refrigerate and use within a few days. Whipped: same day, kept refrigerated.

Storage: Cold chain ≤ 4°C on the coldest shelf, not the fridge door; sealed and dated once opened.

• Whipped topping for hot chocolate, frappés and milkshakes
• A cream float on an iced Spanish latte
• Enriching signature drinks and house sauces — always by measure

To whip: cream, bowl and whisk fridge-cold; whip 30–36% cream with a measured spoon of sugar (vanilla optional) to soft peaks — over-whipping turns it grainy, then to butter. In an ISO whipper: fill to the line, charge, chill, label with date and time, use the same day.

High fat (30–36%) — portion toppings as a consistent dollop or whipper burst so calories stay predictable. Dairy allergen.

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