Heavy Cream vs. Whipping Cream


Heavy cream… whipping cream… I get stumped every time I stand in the dairy aisle wondering which is best to use for certain recipes and what the real difference is between the two. With the help of joyofbaking.com, I learned that heavy cream and heavy whipping cream are essentially the same thing: cream that contains 36 percent or more milk fat. Whipping cream is a bit lighter, with only 30 percent milk fat.

Heavy cream will whip better and hold it’s shape longer than whipping cream. Therefore, it is recommended more for piping, pastry fillings, and toppings. Whipping cream will still whip well, but it is likely to lose it’s loft and become liquid again more quickly.

Test Kitchen TIP: Chill your cream, bowl, and beaters before making whipped cream for a faster and better end product.

Photo: Courtesy Rhett Sutphin on Flickr.

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  1. Woshiernog

    Thanks for the pro tip.

    January 31, 2016 at 4:43 pm
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  5. Jeannie Merlino

    I just noticed that when I whipped the heavy whipping cream for a frosting (made with cream cheese, vanilla and regular granulated sugar ), it immediately broke down when I added Wilton’s icing color to the frosting…It just became runny. Did I do something wrong, or is it a rule we don’t add food coloring to whipping cream?

    October 30, 2015 at 6:47 pm
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  7. rae

    can you use whipping cream to make sauces like alfredo

    June 21, 2015 at 3:51 pm
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    What about freezing whipping cream? After thawing, will it whip as well?

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    What if my whipping cream contains 35.1% fat? Will it help to hold the whipped cream as much as the 36% heavy whipping cream does?

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