Is Heavy Whipping Cream the Same as Heavy Cream? Decoding Dairy Terms
By Dr. Nikita Toshi +2 more
Medically reviewed by Dr. Nikita Toshi
Last updated: Dec 21, 2023Click to rate this article!
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By Dr. Nikita Toshi +2 more
Medically reviewed by Dr. Nikita Toshi
Last updated: Dec 21, 2023Table of Contents
If you have ever found yourself standing in the dairy aisle at the grocery store, unsure of the difference between heavy cream and heavy whipping cream, you are not alone. The many dairy terms you see on labels can sometimes be confusing. In this blog post, we will explore the similarities and differences between heavy cream and heavy whipping cream, along with their various uses, substitutes, and alternatives. We’ll also discuss other common dairy terms so that you can confidently make meal selections that align with your tastes and dietary preferences.
Heavy cream is a mix of milk and fat. It comes from adding set amounts of milk fat to milk. The goal here is a product with at least 36% milk fat. Compared to whipping cream, it has more fat. That’s why it adds richness and creaminess to dishes.
As noted before, the fat in heavy cream makes up not less than 36% of its total content. This is according to food label rules set by the FDA. This high-fat amount helps to make dishes rich and creamy.
Heavy cream may also go by the name heavy whipping cream. That depends on the brand. If you’re reading this abroad, you might find something similar. There’s double cream in the UK, which has a bit more fat than heavy cream.
Heavy cream can do a lot in cooking and baking. It makes dishes full of flavor, creamy, and rich. Here are some examples:
Heavy cream gives you a base for plenty of sauces. Those can be sweet or savory. It offers creaminess and a rich taste.
Heavy cream can make drinks, soups, and pastas creamy and tasty.
In the table below, you can find a quick summary of all the details about heavy cream.
| Heavy Cream | |
|---|---|
| Production Process | Homogenized blend of milk & milk fat, with specific proportions |
| Fat Content | Minimum of 36% milk fat |
| Variations & Regional Names | Heavy Whipping Cream, Double Cream (UK) |
| Common Uses | Cooking, baking, sauces, adding creaminess & flavor to dishes |
Did you know ?
Much like heavy cream, heavy whipping cream is a blend of milk and milk fat.However, the term heavy whipping cream is often used by certain brands to describe the same product.
Heavy whipping cream has the identical fat content as heavy cream, adhering to the FDA rule of at least 36% milk fat.
Just like earlier, heavy whipping cream may have also other names, such as heavy cream. In the UK, heavy whipping cream is also known as double cream, which has slightly more fat.
Heavy whipping cream and heavy cream both can be used to create whipped cream.This forms a lovely top for any dessert.
Heavy whipping cream can be a part of lots of recipes. In these, it creates the same depth of flavor, creaminess, and richness that heavy cream provides.
Just as with heavy cream, heavy whipping cream can produce a variety of cream-based soups and sauces, providing a luxurious experience of taste.
The following table gives you a quick rundown on heavy whipping cream.
| Heavy Whipping Cream | |
|---|---|
| Production Process | Homogenized blend of milk & milk fat, with specific proportions |
| Fat Content | Minimum of 36% milk fat |
| Variations & Regional Names | Heavy Cream, Double Cream (UK) |
| Common Uses | Cooking, baking, whipped cream, cream-based soups & sauces |
The nutrients found in heavy cream and heavy whipping cream are virtually the same. They are both high in fat and calories. The fat brings out differences in taste and texture.
When it comes to using them in the kitchen, both types of cream can often be swapped with each other. The dish’s final consistency and thickness may require one over the other. Heavy cream usually results in a thicker, creamier result. Heavy whipping cream achieves a lighter, airier feel.
As we learned earlier, the key difference between heavy cream and heavy whipping cream is how much fat they contain. The FDA requires both to have at least 36% milk fat.
Even though both creams have like amounts of fat, their flavors and textures can vary. Heavy cream can offer a richer, creamier taste. Heavy whipping cream makes dishes feel lighter and airier.
Both creams can replace one another in most recipes. The overall taste should stay the same. The final consistency might vary though. Heavy cream would likely lead to a thicker, creamier output. Heavy whipping cream offers a lighter, airier outcome.
The table below summarizes the differences and similarities between heavy cream and heavy whipping cream.
| Differences & Similarities | Heavy Cream | Heavy Whipping Cream |
|---|---|---|
| Nutritional Profiles | Same | Same |
| Culinary Applications | Richer, creamier | Lighter, airier |
| Fat Content | Minimum 36% | Minimum 36% |
| Flavor and Texture | Rich, creamy | Light, airy |
| Substitutability in Recipes | Can substitute | Can substitute |
Based on my experience, I have observed that traditional whipped cream typically contains a high fat content ranging from 30% to 40%. It is important to note that whipping cream is typically pasteurized without undergoing the process of homogenization. This means that the fat globules in whipped cream remain separate, allowing it to be easily whipped into a fluffy texture.
Dr. Siddharth Gupta, MD
If you want something lighter or need a quick stand-in for both heavy cream and heavy whipping cream, pick half-and-half. However, with its lower milk fat content (10.5–18%), its use could alter the final look, thickness, or taste of your dishes.
Evaporated milk has had about 60% of its water content removed. This shelf-stable dairy product can replace heavy cream in some recipes. Mainly those aiming for a creamier texture. It has about 7.9% milk fat, so expect a less rich outcome.
If you are in the UK or have access to international groceries, double cream is a good alternative. Its fat content is 48%, making it suitable for heavy cream or heavy whipping cream. Because it contains even more fat than heavy cream, use it in moderation. Otherwise, your dish might become too rich.
You can also make an alternative for heavy cream or heavy whipping cream. Combine milk with butter for the trick. Melt 1/3 cup (73 grams) of butter in a saucepan. Then add 2/3 cup (160 mL) of whole milk and stir on medium-low heat till well mixed. This homemade version will have unique nutritional values compared to store options.
Here’s a quick recap of potential substitutes for heavy cream and heavy whipping cream.
| Substitutes | Description |
|---|---|
| Half-and-half | Lighter alternative with 10.5–18% milk fat |
| Evaporated milk | Shelf-stable dairy product with 7.9% milk fat |
| Double cream | UK/international product with 48% milk fat |
| Homemade milk and butter mixture | Combine melted butter and whole milk for a custom substitute with altered nutritional values |
In my experience, I have observed that cream is a mixture of fat globules suspended in milk serum, which is the liquid part of milk. These fat globules are dispersed throughout the serum, creating an emulsion. This emulsion gives cream its smooth and creamy texture, making it a versatile ingredient in cooking and baking.
Dr. Rajeev Singh, BAMS
If a lower-fat dairy alternative is what you’re after without giving up too much on texture, light cream may work. It has 20–30% milk fat.
If dairy isn’t your thing, full-fat coconut milk is a creamy alternative. It works in place of heavy cream or heavy whipping cream in some recipes. But it might add a slight coconut taste to your dish!
Another non-dairy alternative is homemade cashew cream. Soak raw cashews in water. Blend them with a small volume of liquid until smooth. Adjust the thickness of your cashew cream based on the desired consistency for your recipe.
For anyone following a vegan or lactose-free diet, soy cream is a dairy-free alternative. It will often contain thickening agents to achieve a similar thickness to heavy cream or heavy whipping cream. It might impart a subtle soy taste to your dishes, but it’s an excellent vegan or lactose-free option.
Let’s summarize some of the possible dairy and non-dairy alternatives available.
| Dairy & Non-Dairy Alternatives | Description |
|---|---|
| Light cream | Lower-fat dairy option with 20–30% milk fat |
| Coconut milk | Full-fat non-dairy alternative with a slight coconut flavor |
| Cashew cream | Homemade non-dairy nut cream |
| Soy cream | Dairy-free alternative with thickening agents for a similar consistency to heavy cream |
Although half-and-half and heavy cream are both from milk, their fat content isn’t the same. Half-and-half has 10.5–18% milk fat, while heavy cream carries at least 36% milk fat. This difference alters the thickness and richness of dishes they go into.
Gelato and ice cream are frozen treats. But their proportions of milk, cream, and sweetener differ. Additionally, gelato is churned slower. This gives it a denser feel than ice cream. Ice cream is usually lighter and fluffier because it’s churned at a faster pace.
Frozen custard and ice cream might seem similar. But frozen custard contains a higher egg yolk percentage. This makes it creamier. Ice cream usually doesn’t contain egg yolks.
Evaporated milk and condensed milk both come from removing water from milk. But they stand apart due to their sugar contents. Condensed milk is quite sweet, while evaporated milk has no extra sugar.
Both baking soda and baking powder serve as leavening agents in baking. But their chemical compositions and reactions in recipes aren’t identical. Baking soda is pure sodium bicarbonate. Meanwhile, baking powder contains sodium bicarbonate, an acid, and a drying agent.
The differences and similarities of these dairy terms are summarized below.
| Dairy Terms | Description |
|---|---|
| Half and Half Versus Heavy Cream | Difference in fat content affects consistency and richness in dishes |
| Gelato vs. Ice Cream | Gelato has a denser texture due to slower churning, while ice cream is lighter and fluffier |
| Frozen Custard vs. Ice Cream | Frozen custard contains a higher percentage of egg yolk, resulting in a creamier texture |
| Evaporated Milk vs. Condensed Milk | Differing sugar contents, with evaporated milk having no added sugar and condensed milk being heavily sweetened |
| Baking Soda vs. Baking Powder | Different chemical compositions and reactions in recipes, both used as leavening agents in baking |
In summary, heavy cream and heavy whipping cream are almost identical dairy products, with fat content being the primary difference. While they can be used interchangeably in many recipes, choosing the right type of cream for a particular dish can lead to a more accurate and enjoyable final result. By understanding the nuances between heavy cream, heavy whipping cream, and alternative products, you can better tailor your cooking and baking experiences to suit your desires and dietary preferences.
There’s no big difference. Both contain the same level of fat (at least 36%) and can be swapped in most recipes.
You sure can! Using one or the other won’t alter the overall taste of your dish. But the final texture could be different.
No, half-and-half carries less fat (10.5–18%) compared to heavy whipping cream (at least 36%). This fat content difference changes the thickness and richness of dishes.
Heavy cream and double cream are alike. But double cream contains more fat (about 48%). You mostly find double cream in the UK. It can replace heavy cream in some recipes.
Try one of these options:
1 cup half-and-half (for a lighter choice)
1 cup evaporated milk (for a similar thickness without extra sugar)
1 cup double cream (for a deeper, thicker choice, mainly for people in the UK)
A homemade blend of 1/3 cup (73 grams) melted butter and 2/3 cup (160 mL) whole milk.
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