Are you confused about the difference between heavy cream vs heavy whipping cream? You’re not alone! Many people use these terms interchangeably, but there are actually some important differences between the two. I’ll explore Heavy Cream vs Heavy Whipping Cream and help you understand which one you should use in your next recipe.
What’s the difference between heavy cream and heavy whipping cream?
Heavy cream vs heavy whipping cream: What’s the difference? Heavy cream and heavy whipping cream are two delicious dairy products that are staples in the kitchen for cooking and baking. When it comes to desserts, especially classic Southern pies, a generous dollop of Whipped Cream is an absolute must in my opinion. There’s just something about that fluffy, creamy topping that takes a dessert from good to great.
The main difference between heavy cream and heavy whipping cream is their intended use. Heavy cream is versatile and used in many dishes, while heavy whipping cream is designed for whipped toppings. Heavy cream has a higher fat content, making it ideal for rich and creamy textures, while heavy whipping cream has a lower fat content, making it easy to whip into a fluffy texture.
What is Heavy Cream Used For
Heavy cream is a versatile ingredient that is commonly used in cooking and baking to add richness and creaminess to dishes. Its high-fat content and smooth texture make it perfect for creating thick, decadent sauces, custards, ice creams such as Vanilla Bean Ice Cream, and desserts.
In savory dishes, heavy cream is often used in creamy soups, pasta sauces, and gratins. Its ability to thicken and bind ingredients together makes it an excellent addition to these dishes, and it adds a silky texture that balances the other flavors.
It can be whipped into soft or stiff peaks to create a light, airy texture that complements sweet flavors. In addition to its culinary uses, heavy cream can also be added to coffee, tea, and Hot Chocolate for a creamy, indulgent treat.
What is Heavy Whipping Cream Used For
Heavy whipping cream is used primarily for creating whipped cream toppings for desserts like pies, cakes, and hot cocoa. It has a slightly lower fat content than heavy cream, which makes it easier to whip into soft or stiff peaks.
In addition to Whipped Cream, heavy whipping cream can also be used in some savory dishes like creamy pasta sauces, soups, and gratins. Its smooth texture and thickening properties make it a great addition to these dishes, adding richness and creaminess.
Heavy whipping cream is also a common ingredient in baked goods like scones, biscuits, and quick bread. It helps create a tender crumb and adds a rich flavor to these treats.
Yes, in most recipes, you can use heavy whipping cream instead of heavy cream as a substitute. However, since heavy whipping cream has a slightly lower fat content than heavy cream, it may affect the texture and flavor of the dish.
Heavy whipping cream is generally considered to be better for making whipped cream because it has a slightly lower fat content than heavy cream, which makes it easier to whip into soft or stiff peaks. The lower fat content means that the whipped cream will hold its shape better and be more stable, making it a great topping for desserts like pies, cakes, and hot cocoa.
No, heavy cream and double cream are not the same, although they are both dairy products used in cooking and baking. Heavy cream is a dairy product that has a fat content of around 36% or higher, while double cream is a dairy product that has a fat content of around 48%.
Double cream is commonly used in British cooking and baking and is often used as a topping for desserts like English Scones and fruit pies. It is thicker and richer than heavy cream and has a slightly more yellowish color due to its higher fat content.
Recipes Using Heavy Cream
How to Make Heavy Cream
- Double Boiler or a medium heat-proof bowl and saucepan.
- 2/3 cup Whole Milk
- 6 tablespoons Butter
- Use a double boiler with simmering water or set a medium-sized heat-proof bowl over a small saucepan filled with simmering water.
- Place the butter in the double boiler or bowl and heat it until it is mostly melted. Then, remove from the heat and whisk the butter until it becomes smooth and just melted.
- Whisk the melted butter while slowly streaming in the milk. Keep whisking until the mixture is smooth for about 2 to 3 minutes. If the mixture separates, place the bowl back on the double boiler and whisk,
- Allow the mixture to cool or come to room temperature before using.
- Place butter in a medium microwave-safe bowl and heat it in 20-second increments until it’s almost fully melted.
- Whisk the butter until it’s smooth and then slowly pour the milk into the bowl while whisking continuously.
- Whisk for 2 to 3 minutes until the mixture is smooth.