why in hell does "whipping cream" have skim milk in it??

[jmowreader]

12. Then get your cream from a restaurant supply store

The heavy cream in supermarkets is around 36 percent fat. It's this way for two reasons: leaving a little more milk in allows them to sell a few more cartons, and a process that allows some milk into the cream isn't as expensive to run as one that yields 100-percent cream.

Pure, undiluted cream as sold in restaurant supply houses is between 40 and 52 percent fat. Restaurants will pay the price because they know it's going on the last thing the diner will eat, and they want that "I gotta come back here, their desserts are GREAT!" feel. (On a per-serving basis it's not much more expensive, and if you can make the customer twice as happy for an extra nickel - especially when it's going on an $8 slice of pie - go for it.)

So buy your cream where the pros do.