Whipping cream vs. heavy whipping cream?

What's the difference? And more importantly... I have a recipe calling for "whipping cream" but I didn't know there's 2 different types & I'm not sure which to get. Thoughts?

  • Posted by: Kt4
  • June 23, 2012
  • 4632 views
  • 4 Comments

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Kt4
Kt4 June 23, 2012

So I just happened across the 'heavy cream in ice cream' post. Of course it didn't come up when I searched the database lol. But I'm still not quite sure which my recipe wants... It's a really simple one for making caramels (not sauce).

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ATG117
ATG117 June 23, 2012

Either should work just fine. I think heavy whipping cream may have slightly more fat--you can check the labels. I actually usually opt for plain ol' heavy cream.

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bigpan
bigpan June 24, 2012

Where I live whipping cream is around 35% fat. Heavy cream is about 35% fat.
Perhaps the confusion is due to what country the recipe is written and which term is most common there.

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ChefOno
ChefOno June 24, 2012

Yes, either will work just fine. Perhaps this will clear a few things up:

The term "whipping" simply indicates there is sufficient fat for whipping, nothing else.

In the U.S.:

Half-and-Half runs about 12%

Light Cream is regulated to 18-30% fat but runs around 20%

Whipping cream / Light Whipping Cream is 30-36% fat (you need at least 30% for whipping, to at least double the cream's volume). Runs about 32%

Heavy Cream / Heavy Whipping Cream 36+%

Manufacturer's cream about 40% (a foodservice product and "Yum!")

Note: The heavier the cream, the better it will whip and the more stable it will be. Ultrapasteurized cream has a longer shelf life but reduced whipping capacity. Any of these products may or may not have emulsifiers and stabilizers added and may or may not be homogenized.

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