Dairy
Heavy Cream
Heavy cream (heavy whipping cream in US retail) is high-fat sweet cream for whipping and rich cooking—typically 36%+ butterfat. It reduces into silky sauces, enriches soups, and holds peaks well when cold. The workhorse of pastry and restaurant kitchens. Simmer gently; high heat can still break emulsions if acid or salt is mishandled. Substitute carefully for double cream in UK recipes by watching thickness.
Track this ingredient
Unit
Characteristics
Preparations
ChilledReducedSimmeredWhipped
Traits
High FatRichSauce BaseStable WhipThickWhips Well
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Half-and-Half
Light Cream
Light Whipping Cream
Heavy Cream
Heavy Whipping Cream
History
US
Heavy cream became the US professional and home high-fat cream standard.
Heavy whipping cream labels clarified whip performance for consumers.
Organic and grass-fed heavy cream lines grew in premium retail.