Heavy cream vs whipping cream are both used a lot and seem interchangeable. But do they actually have the same use? And what’s the difference between them? I was curious, so went looking for answers. Here are my findings. It’s not the first in the series, check out Olive oil: classic, virgin or extra virgin.
Heavy Cream vs Whipping Cream: How Are They Made?
Both heavy cream and whipping cream are made from cows’ milk. Cream is made in a processing plant by separating the fattest layer of liquid off the top of whole milk, It’s the thick part of the fresh milk. It rises to the top because of its high fat content. After this process there’s skim milk and fat. These are combined again in different proportions, resulting in heavy cream or whipping cream.
The Difference Between the Two
Heavy cream has a fat content of 36% to 40%. Whipping cream has a lower fat content of 30% to 35%. That’s why heavy cream and whipping cream are not the same, but come close.
How to Use Them
Whipping cream is always good to make whipped cream with.
Can heavy cream substitute whipping cream? Yes, it can. You can also whip heavy cream into whipping cream.
Heavy cream has a higher fat content, this means it whips better, is more stable and it’s a better thickening agent.
If you want a lighter option, then go for whipping cream.
So That’s All About Heavy Cream vs Whipping Cream
In the end heavy cream is a more versatile, all-purpose option. It’s used in our Baked Sweet Potato Casserole, Kurnik, Russian Dome Pie and MonChou Cake with Kruidnoten. However whipping cream is used in the Raspberry Butter Cake.