Cream confusion.

What's the difference between light cream and heavy cream....and are they interchangeable?

  • Posted by: skittle
  • February 23, 2012
  • 1753 views
  • 6 Comments

6 Comments

boulangere February 25, 2012
Yes, definitely use heavy cream. Look for one that is 40% butterfat, especially if you plan to whip the ganache. Light cream, usually around 14% butterfat, doesn't contain enough fat to allow it to be whipped.
 
Maedl February 24, 2012
Go ahead and use the heavy cream. If you are making a ganache, you might as well make a good ganache that is really worth the calories. The higher fat content will carry more flavor and boost the taste.
 
AntoniaJames February 24, 2012
skittle, I asked a similar question a few weeks ago and received some very helpful responses. Here is the link: http://www.food52.com/hotline/12209-how-does-one-make-light-cream-i-have-a-recipe-that-calls-for-it-but-the-product-is-not-available ;o)
 
skittle February 24, 2012
Ah. I'm making a ganache...a whipped ganache actually.
It would be nice if someone would print this information on the carton. :)
 

Voted the Best Reply!

Maedl February 23, 2012
Just don't try to make whipped cream with light cream. You will splatter the entire kitchen in the effort and still not achieve whipped cream
 
delys1977 February 23, 2012
Heavy cream, sometimes called whipping cream,
is typically 33% fat whereas light cream is usually around 10% fat. It can be substituted
In some cases, but it depends on what you plan to do with it.
 
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