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?
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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).
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.
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.
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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Well played. You deserve a cookie.
Because apparently, this is a thing now?
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