Have you ever wondered whether you should buy heavy cream or heavy whipping cream for a recipe? Can you substitute one for the other? Which one is better for your specific recipe?
You can definitely swap one for the other in a recipe but which one whips up better? You would think it is the heavy whipping cream right? Wrong, ironically heavy cream has higher milk fat percentage which makes it the better candidate for whipping.
The additional fat makes heavy cream sturdier and easier to whip up into stiff peaks than heavy whipping cream, despite the name.
To make heavy whipping cream, they use the same process as heavy cream. The only difference is the fat percentage. To be called heavy cream, the FDA requires it to contain 36% milk fat. Heavy whipping cream can contain 30-36% milk fat.
Heavy cream is a byproduct of whole milk, specifically the layer of fat removed as the whole milk is skimmed and before the milk is homogenized. It’s rich, fatty, with a distinctive viscosity. Its texture and subtle flavor make it a wonderful thickening agent for sauces, soups, and stews and of course, you can’t forget about making ice cream?
Source: http://www.FoodandWine.com
Image: WP AI