Heavy whipping cream

Fridge

Heavy whipping cream is a versatile ingredient in the kitchen that can be used in desserts, soups, pastas, and so much more. Its thickening properties add a fluffy and creamy texture to dishes. But what exactly is heavy cream, and how does it differ from some of the other creams you may stumble across in the dairy aisle? First, to clear up any confusion, heavy whipping cream and heavy cream are exactly the same thing. The only difference is how different brands label the product. Heavy whipping cream is the fat, rich part of fresh milk. This thick part of the milk rises to the top due to its higher fat content. In fact, it has one of the highest fat contents of any dairy product. All creams are classified based on their fat content. Heavy whipping cream (or heavy cream): has 36-40% fat, whipping cream (or light whipping cream) has 30-35% and half and half (equal parts whole milk and heavy cream) only 10-18%. With such a high fat content, heavy whipping cream holds its shape longer and whips better, making it best for dessert toppings, creamy pastas, and delicious bisques. Heavy whipping cream can also be whipped into a thick whipped cream and even butter! Its high fat content also means it’s high in calories so consuming it in moderation is best. Aside from fat, heavy whipping cream is also rich in choline, fat-soluble vitamins A, D, E, and K, and certain minerals. When it comes to storage, heavy whipping cream has a fairly long shelf life when refrigerated, lasting up to a month unopened or opened in the fridge. To further extend its shelf life, it can even be frozen. Whether it's a creamy alfredo sauce or a fluffy whipped cream, heavy whipping cream is a staple ingredient that deserves a spot in any cook’s kitchen.