Wednesday's In the Know: Heavy Whipping Cream vs. Heavy Cream. What’s the Difference?
Fourth of July is just around the corner and summer is nearly in full swing. Tasked with bringing dessert to your fourth of July cookout, you head to the store knowing that regardless of what you decide on, whipping cream is a must! You find your way to the dairy case only to be overwhelmed with a plethora of options to choose from. Half and heavy, heavy cream, heavy whipping cream... You want to make a splash and bring something folks talk about for months to come, but with so many options, which do you choose? You think google will help you out, but your cell is out of range, why do they always tuck the dairy case in the back corner anyway? Not to worry team, I have you covered. Well, Huffington Post does rather.
While more fat usually means more flavor, one is not better than the other when it comes to cream; each one serves its purpose in our kitchens:
- Whipping cream: Whipping cream and heavy cream will both whip into totally acceptable and delicious homemade whipped creams, but whipping cream makes a lighter, fluffier and more voluminous end product appropriate for topping pies, sundaes and just about everything else.
- Heavy cream: Will still make great whipped cream, but it’s most appreciated in sauces since its high fat content will prevent curdling and requires less time to cook down. – Huffington Post
And since we are on the topic of cream, no, you cannot make whipped cream out of half and half. With only 12 percent fat, nothing good is going to result from that. Save the half and half for your coffee, where it will do its best work. – Huffington Post
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