Heavy cream is also sometimes labeled as "heavy whipping cream"--the key is it's at least 36% milkfat. Light cream and whipping cream (without the "heavy") are 30-35% fat and will give you different results. (This is all US-specific.)
1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)* 6 Tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces 1/2 cup (120ml) heavy cream, at room temperature 1 teaspoon salt
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Ingredients
1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
6 Tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt