- Heavy cream: Contains at least 36% milkfat, making it richer and perfect for thickening sauces and making rich, stable whipped cream.
- Whipping cream: Has 30-36% milkfat, making it lighter and a good choice for topping desserts or adding creaminess to dishes without the extra thickness.
Substituting One for the Other
You can often substitute whipping cream for heavy cream in most recipes, though your final dish may be slightly less rich. When whipping cream into whipped cream, heavy cream holds its shape better due to its higher fat content, while light whipping cream may not form as stiff peaks.
For the most versatility in your kitchen, pasteurized heavy cream or heavy whipping cream is ideal for a wide range of recipes. However, ultra-pasteurized products have a longer shelf life, making them convenient if you don’t use cream frequently.
Key Tips
- Read labels: The milkfat content and additives, such as stabilizers, can vary by brand. Check the label to ensure you’re getting the right cream for your recipe.
- Use whipping cream for light, fluffy results; use heavy cream when you need a rich, thicker consistency.
Now you’re ready to grab the right cream for your next dish!
