I always thought heavy cream and whipping cream were the same. But according to my aunt, they are not. Can you explain the difference?

Cooktop Cove: I always thought heavy cream and whipping cream were the same. But according to my aunt, they are not. Can you explain the difference?

By Georgia Lynn

Many of us have grabbed a carton of heavy cream or whipping cream off the grocery store shelf without really understanding the difference. We often consider them interchangeable when it comes to baking and cooking.

However, professional chefs, meticulous bakers, and, it turns out, knowledgeable aunts are quick to tell you—they are not quite the same thing. Understanding their distinctions is key for achieving the desired consistency and richness in various recipes.

Understanding Cream Labels

Firstly, it's important to note that both heavy cream and whipping cream are made from the high-fat part of fresh milk. When milk is left to settle, the cream rises to the top due to its higher fat content. This cream is then skimmed off and processed into the various types of cream we find in stores, such as heavy cream and whipping cream.

Here are the main differences between the two:

1. Fat Content
The fat content of the cream is the primary differentiator. According to the U.S. Food and Drug Administration (FDA):

Heavy cream, also known as heavy whipping cream, has a fat content of about 36-40 percent.

Whipping cream, or light whipping cream, has a slightly lower fat content at around 30-35 percent.

This higher fat content in heavy cream provides a richer, creamier texture, which makes it ideal for recipes where a denser consistency is desired.

2. Whipping Ability

Both heavy cream and whipping cream can be whipped into a light, airy structure perfect for topping desserts or filling pastries; however, their fat content affects their whipping properties:

Heavy cream will whip up thicker, hold its shape better, and is less prone to curdling because of its higher fat content.

Whipping cream has less fat, meaning it will still whip well, but the resulting foam will be lighter and more delicate. It's also a bit more likely to lose its loft and become liquid again over time.

3. Culinary Uses

The choice between heavy cream and whipping cream can influence the outcome of your dish. Here’s how you might use each type of cream:

Heavy cream is favored for thickening sauces and soups because it can endure boiling without curdling. It’s also used for making butter and ice creams, where its higher fat content helps create a creamier texture.

Whipping cream is preferred when a lighter texture is needed, such as in mousses or cream pies. It’s also often used as a garnish or topping since it can be sweetened and flavored more easily.

However, for many home recipes, they can be used interchangeably if the subtle differences in fat content aren’t crucial to the recipe's success.

Which Should You Choose?

Your choice between whipping cream and heavy cream should be guided by the recipe and desired outcome. If a recipe specifically calls for one type of cream, it's best to follow that recommendation. However, for everyday uses where the texture and stability are less vital, feel free to use whichever you have on hand or prefer.

Conclusion

While heavy cream and whipping cream are similar in many ways and can sometimes be used in place of one another, they are distinct products with differences that can affect the result of your culinary endeavors. Always consider the fat content, whipping ability, and intended use when deciding which type of cream to use in your recipes. Armed with this knowledge, you can now ensure that every dish you create has the exact level of creaminess and richness you desire.