▁( called ▁" fe ather ing ") ▁when ▁added ▁to ▁coffee . ▁The ▁stability ▁of ▁the ▁cre am ▁may ▁be ▁increased ▁by ▁increasing ▁the ▁non - f at ▁sol ids ▁content , ▁which ▁can ▁be ▁done ▁by ▁partial ▁de min eral isation ▁and ▁addition ▁of ▁sod ium ▁case inate , ▁although ▁this ▁is ▁expensive . ▁ ▁Other ▁cre am ▁products ▁▁ ▁by ▁ch urn ing ▁cre am ▁to ▁separate ▁the ▁but ter f at ▁and ▁but term il k . ▁This ▁can ▁be ▁done ▁by ▁hand ▁or ▁by ▁machine . ▁ ▁Wh ipped ▁cre am ▁is ▁made ▁by ▁wh isk ing ▁or ▁mixing ▁air ▁into ▁cre am ▁with ▁more ▁than ▁ 3 0 % ▁fat , ▁to ▁turn ▁the ▁liquid ▁cre am ▁into ▁a ▁soft ▁solid . ▁N it r ous ▁ox ide , ▁from ▁wh ipped - cre am ▁charg ers ▁may ▁also ▁be ▁used ▁to ▁make ▁wh ipped ▁cre am . ▁ ▁S our ▁cre am , ▁common ▁in ▁many ▁countries ▁including ▁the ▁U . S ., ▁Canada ▁and ▁Australia , ▁is ▁cre am ▁( 1 2 ▁to ▁ 1 6 % ▁or ▁more ▁milk ▁fat ) ▁that ▁has ▁been ▁subject ed ▁to ▁a ▁b acter ial ▁culture ▁that ▁produces ▁la ctic ▁acid ▁( 0 . 5 % + ), ▁which ▁s ours ▁and ▁thick ens ▁it . ▁ ▁Cr ème ▁fra î che ▁( 2 8 % ▁milk ▁fat ) ▁is ▁slightly ▁sou red ▁with ▁b acter ial ▁culture , ▁but ▁not ▁as ▁s our ▁or ▁as ▁thick ▁as ▁s