Is there a difference between heavy cream and whipping cream?

In this piece, I compare heavy cream to whipped cream to determine why they vary. Consider if you can substitute whipping cream for heavy cream in that new dish you want to try.

Whipping cream comprises between 30% and 35% milkfat, and heavy cream includes at least 36% milkfat. Both heavy cream and whipping cream may be used in cooking and baking; however, heavy cream whips up denser, stays firmer longer, and adds a creamier taste to a dish than whipped cream.

What Is the Difference Between Heavy Cream and Whipping Cream?

Because of its high fat content, cream is the thickest component of the milk that rests on top. A heavy cream must have at least 36% milkfat. To comparison, ordinary half and half includes 10% to 18% fat.

Heavy cream is often used in recipes not just for its richness, but also to impart softness and moisture to baked products. Heavy cream is used in gratins, chowders, and soups, as well as sauces and pasta sauces, biscuits, ice cream, handmade cheeses, crme fraiche, and other dishes.

Heavy cream is utilized in most recipes because it offers a lot of richness and can be beaten into stiff peaks like those found on desserts or used as layers in cakes. When fully whipped, heavy cream may also be piped.

Since the fat in heavy cream (and whipping cream) is dispersed throughout the liquid, whipping it causes air bubbles to enter the liquid, which are then trapped by the milkfat molecules, causing the texture to shift.

Whipping cream has between 30% and 35% milkfat, which is somewhat less than heavy cream. This implies it has a few less calories per serving than heavy cream.

While whipping cream whips nicely, it does not create the hard peaks that heavy cream does because it lacks fat. This is why whipping cream should be reserved for dollops or decorations on pies, fruit salads, or ice cream. Due to the decreased fat level of whipping cream, sauces may not be as thick or rich as they would be if heavy cream was used.

When purchasing heavy cream or whipping cream to whip, choose pasteurized over ultra-pasteurized cream. While ultra-pasteurized cream has a longer shelf life than pasteurized cream, it does not necessarily whip up as well, particularly when whipped into peaks.

Whipping cream may be labeled as light whipping cream at times, and when purchasing whipping cream, check the ingredients since it may have extra additives such as sugars.

What Is the Difference Between Heavy Cream and Heavy Whipping Cream (HWC)?

There is nothing! Heavy whipping cream (HWC) is just another term for heavy cream, and both have a minimum milk fat content of 36%. Both may be used in the same manner and will keep their form when whipped up.

A heavy cream or heavy whipping cream will whip denser than a whipping cream or light whipping cream, and it will keep its structure in addition to doubling in volume.

Heavy Cream Vs Whipping Cream in Baking

Depending on how thick the final dish will be, whipping cream may frequently be used in lieu of heavy cream, particularly when used as a liquid cream.

Remember that heavy cream in a dish adds the greatest creaminess, whilst whipping cream produces a little lighter finish. Whipping cream, on the other hand, may not always be ideal for use in baking, not least because it cannot be beaten up as thickly as whipped cream. Whipping cream may also become more liquid with time, although whipped heavy cream will retain its form for a longer period of time.

For baking, heavy cream is always more adaptable than whipped cream, therefore if your supermarket carries both and you must select one, go with the heavy cream since it will typically provide the greatest results.

How to Whip Heavy Cream

To effectively whip heavy cream, you’ll need a hand mixer or a stand mixer with a whisk attachment. Heavy cream may also be whipped by hand with a high quality hand whisk, however this is not for the faint of heart!

It is critical to use the cream directly from the refrigerator since it will be simpler to whip up. Before whipping cream, some chefs cool the whisk attachment and the bowl.

Add your cool heavy cream to the bowl along with a little granulated sugar or confectioners sugar to aid with the whisking and to sweeten the cream. You may also flavor it with vanilla extract (if you add vanilla to whipped cream this is also known as crme Chantilly). Whisk the cream at a medium-high speed since whisking at high speeds increases the danger of over-whipping.

If you’re using a stand mixer, keep an eye on the cream since it whips up rapidly. You want the cream to be sufficiently beaten so when you take the whisk from the bowl, a peak forms. The apex will droop somewhat but retain its form. This should be sufficient. Overwhipping the cream will cause it to curdle and become gritty.

Can I Freeze Heavy Cream or Whipping Cream?

Yes, heavy cream and whipped cream can both be frozen for about a month. Provide room at the top of the container for the cream to expand as it freezes. When you’re ready to use the cream, defrost it overnight in the refrigerator. When you open the bottle, you’ll most likely see that the cream has separated; just give it a good stir or shake to reunite the cream before using.

Whipped cream may also be frozen. Just whisk the cream until firm peaks form, then drop it in dollops onto a baking sheet coated with parchment paper and lay it in the freezer. After frozen, transfer the dollops to a ziplock bag and place in the refrigerator for a couple of hours before using.

How Does Double Cream and Devon Cream Compare with Heavy Cream?

You’ll come across double cream in British recipes. Double cream is used in recipes in the same manner as heavy cream is; however, double cream is a bit thicker and contains roughly 48% milkfat as opposed to heavy cream’s minimum fat of 36%. If you need double cream for a recipe, use the same quantity of heavy cream.

Devon cream (also known as clotted cream or Devonshire cream) is usually served with scones and jam in areas of the United Kingdom as part of a cream tea. Devon cream contains up to 60% milkfat and is created by boiling unpasteurized milk until the cream floats on top. The top layer of cream is skimmed from the milk once it has cooled.

Heavy Cream Vs Whipping Cream on Keto

Is heavy cream keto-friendly? Indeed, heavy cream (HWC) is keto-friendly and suited for other low-carb diets. Heavy cream is ideal for use in keto foods like curries and side dishes like creamed spinach, but it may also be used to desserts, smoothies, or meal replacement drinks. You may also make some heavy cream and pour it over your coffee or sugar-free hot cocoa.

Heavy cream contains 96% fat calories, thus eating it as part of a low carb diet will assist your body remain in ketosis.

Whipping cream is also keto, but since it contains less fat than heavy cream, you may not get as much benefit as if you used heavy cream.

What Can I Substitute for Heavy Cream?

Depending on the recipe, you may use half and half for butter to get a comparable flavor and consistency. In lieu of heavy cream, you may alternatively use whole milk, Greek yogurt, or cream cheese.

For vegan or dairy-free recipes, other heavy cream substitutes include whipped coconut cream or soy milk combined with a little olive oil.

In Summary

We learned in this post that heavy cream and whipping cream are not the same thing. While both may be used in cooking and baking and can thicken and add creaminess to many meals, heavy cream has more fat than whipping cream and, when beaten up, can form firm peaks that can be used for piping, layering in cakes, and other purposes. When whipped, whipped cream becomes softer and is best utilized to complete sweets such as fruit salads.

While heavy cream is more adaptable than light cream, since both are rich in fat, they may both be utilized on keto and other low carb diets.