Heavy Cream vs. Whipping Cream: Which Should You Buy for Your Recipe?
If you’re in the dairy aisle wondering whether to grab heavy cream or whipping cream for your dish, you’re not alone. Both types of cream are versatile and used in a variety of recipes, but there are subtle differences that can affect your dish’s outcome. Here’s what you need to know about heavy cream vs. whipping cream to make sure your recipe turns out just right.
What Is Heavy Cream?
Heavy cream, sometimes called heavy whipping cream, contains at least 36% milkfat. It can be pasteurized or ultra-pasteurized (to kill harmful bacteria), and it doesn’t need to be homogenized, which means the cream might separate and form a layer at the top.
Heavy cream is rich in fat, making it the best option for recipes that require a thick, creamy texture, such as soups, sauces, and desserts. Its high fat content also makes it ideal for whipped cream, as it holds its shape well and forms stiff peaks.
What Is Whipping Cream?
Whipping cream, more precisely labeled as light whipping cream, has 30-36% milkfat, making it lighter than heavy cream. It is also pasteurized or ultra-pasteurized, and like heavy cream, it may include flavorings or stabilizers, which will be listed on the label.
Whipping cream still works well in recipes where you need a light, fluffy texture but don’t need the extra thickness that heavy cream provides. It’s great for making whipped cream for toppings or adding a creamy touch to coffee or desserts.
The Bottom Line
see next Page
