What's the difference between heavy cream and heavy whipping cream?

Discussion in 'Baker Banter' started by True2marie, Jul 28, 2014.

  1. True2marie

    True2marie Well-Known Member

    Joined:
    Dec 8, 2013
    Messages:
    171
    Likes Received:
    19
    Some baking recipes call for heavy cream or heavy whipping cream. What's the difference? Usually, to avoid wasting a lot of energy on figuring it out, I just buy already made products. But, I might actually save some money if I knew the answer to this question.
     
    True2marie, Jul 28, 2014
    #1
    1. Advertisements

  2. True2marie

    monkeyboots Well-Known Member

    Joined:
    May 8, 2014
    Messages:
    281
    Likes Received:
    54
    There are differences in milk-fat content. All cream contains at least 18 percent milk fat: "whipping cream" is made up of 30 percent, while cartons labeled "heavy cream" or "heavy whipping cream" must contain 36 percent or more. Whipping cream, heavy cream, or heavy whipping cream all work for recipes that incorporate whisked air, but don't reach for that half-and-half; at 10.5 to 18 percent milk fat, it simply won't cut it. The more fat content a cream contains, the more stable it's likely to be in a whipped state.
    (From YumSugar)
     
    monkeyboots, Jul 28, 2014
    #2
    kammy likes this.
    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.