Heavy Cream

Heavy cream, also known as heavy whipping cream, is a high-fat dairy product that is a staple in many types of cuisine. It is available year-round and is used in a variety of culinary applications, from sweet to savory. Heavy cream is often used in baking, sauces, soups, and beverages for its rich, creamy texture and mild flavor. It is predominantly used in French, Italian, and American cuisines.

Heavy Cream Synonyms

Heavy whipping cream
full cream
thick cream

Heavy Cream Substitutes

Different Forms/Types of Heavy Cream

Liquid

Heavy cream in its most common form, typically found in cartons in the refrigerated dairy section of the grocery store.

Whipped

Heavy cream that has been beaten until it is light and fluffy. It can be purchased pre-whipped in tubs or aerosol cans, or made at home with liquid heavy cream.

Powdered

Dehydrated heavy cream that can be reconstituted with water. This form is less common and is typically used in baking or in situations where refrigeration is not possible.

Ultra-Pasteurized

Heavy cream that has been heated to a higher temperature to extend its shelf life. It is typically found in cartons in the refrigerated dairy section.

How to Choose Heavy Cream

When purchasing heavy cream, look for cartons that are well within their sell-by date. The cream should be cold to the touch. If buying ultra-pasteurized, it can be stored at room temperature until opened, but should be refrigerated after opening. For whipped cream, ensure the container is sealed and shows no signs of damage. Powdered heavy cream should be sealed and free from clumps, which can indicate moisture has gotten into the package.

Cooking/Prep Tips for Heavy Cream

Heavy cream, also known as whipping cream, is a rich dairy product that can add depth and creaminess to a variety of dishes. It's important to remember that heavy cream can curdle if heated too quickly or at too high a temperature. To prevent this, it's best to heat heavy cream slowly and gently, and to add it towards the end of the cooking process. If you're using heavy cream in a sauce, you can also temper it by gradually adding small amounts of the hot liquid to the cream before incorporating it into the dish. When whipping heavy cream for desserts or toppings, ensure that both the cream and the equipment are very cold to achieve the best volume and stability.

Shelf Life of Heavy Cream

Liquid heavy cream should be stored in the refrigerator and used by the sell-by date. Once opened, it should be used within a week. Whipped cream should also be stored in the refrigerator and used by the date on the container. Powdered heavy cream should be stored in a cool, dry place and used by the date on the package. Once reconstituted, it should be used immediately. Ultra-pasteurized heavy cream can be stored at room temperature until opened, but should be refrigerated after opening and used within a week.

Recommended Brands for Heavy Cream

liquid heavy cream: Organic Valley

whipped heavy cream: Reddi Wip

powdered heavy cream: Hoosier Hill Farm

ultra-pasteurized heavy cream: Land O Lakes

Cooking Techniques for Heavy Cream

Infusing: Heavy cream can be infused with flavors like vanilla, herbs, or spices. This is typically done by heating the cream with the flavoring agent, then letting it steep until the desired flavor intensity is reached.

Whipping: Whipping heavy cream introduces air into it, creating a light, fluffy texture. This can be done with a whisk or an electric mixer. The cream should be whipped until it forms soft or stiff peaks, depending on the recipe.

Simmering: Heavy cream can be gently simmered to create rich sauces or custards. It's important to stir the cream regularly to prevent it from scorching on the bottom of the pan.