It can be a "whisk-y" business standing in the dairy aisle of your local grocery store, as you find yourself puzzling over the multitude of options available: heavy cream, whipping cream, light cream, half-and-half…and just plain old milk.
The choices can be overwhelming, but there are two particular contenders which often cause the most confusion — heavy cream and whipping cream. Is heavy cream the same as whipping cream, i.e., the same product with different names? Or are they distinct ingredients that serve distinct culinary purposes?
Understanding the subtle contrasts between these products can elevate your cooking and baking, so let’s solve this dairy dilemma once and for all and figure out which one is the cream of the crop for your particular recipe.
Heavy Cream Vs. Whipping Cream
Wondering who’s who on the cream team? At first glance, heavy cream and whipping cream might seem interchangeable — both are rich, luxurious dairy products with similar packaging. However, the devil (or perhaps the deliciousness) is in the details.
The primary difference between these two lies in their fat content. Heavy cream, also known as heavy whipping cream, is the richest option in the mainstream dairy case, with at least 36% milk fat. Whipping cream contains a still-substantial but slightly lower 30 to 35% milk fat. (Confusingly, this is also sometimes labeled as “light whipping cream,” leading you to believe it’s a product with fewer calories than just “whipping cream,” but it’s the same thing.)
This seemingly small percentage gap creates significant differences in performance. The higher fat content in heavy cream provides more stability in cooking and whipping applications, while whipping cream's slightly lower fat content makes it lighter but less robust under heat or blending.
Though they may look nearly identical in their cartons, you can spot variations between heavy cream and whipping cream, which can impact your cooking results.
A Heavy Hitter
Let‘s get into the thick of it and explore what is heavy cream. You’ll find this dairy product will have a slightly thicker pour and more substantial “mouthfeel” than whipping cream. And you’ll notice that when you dip a spoon into heavy cream, the liquid will cling a bit more tenaciously, a sign it will be more stable in recipes.
Because of these characteristics, it's a better choice for savoury cooking applications, such as creamy soups or pasta sauces. When whipped for desserts, heavy cream will hold its peaks longer and maintain a firmer structure, which is ideal for cake decorations like piping or for frosting layers.
The Lighter Side
Now let’s explore the nuances of whipping cream. Because of its lower fat content, it has airier properties that give it a lighter, fluffier texture. For that reason, whipping cream makes a fantastic topper for desserts and drinks or can be mixed into popular light desserts such as mousse.
The Final Answer: Cream vs. Whipping Cream
The bottom-line question is whether heavy cream and whipping cream are interchangeable, and for the most part, they are, although the result will be different.
To ensure the best outcome for your cooking or baking projects, read the recipe carefully and use the product indicated when possible. (And if you have someone helping with your shopping, be clear to them about your preference so they’re not inadvertently grabbing the wrong carton.)
However, there may be times you have one of these dairy staples on hand and don’t want it to go to waste. In that case, you can substitute without significantly altering the taste. Just be aware that it will affect the consistency of the finished product. In short, heavy cream will lend a more luxurious richness to a dish, while the inclusion of whipping cream will thin it.
Don’t have either on hand? While you may be tempted to use half-and-half, its lower fat content and higher water content will sacrifice the depth provided by cream, so save this dairy delight for your morning cup.
But if you have milk, you’re in luck: You can beef up that milk with butter in a pinch to yield a reasonable duplicate for heavy cream. Just melt 73 grams of butter, add 160 mL of whole milk, and stir over medium-low heat until combined.
