Is Heavy Cream The Same As Heavy Whipping Cream?

Heavy cream
is a common ingredient found in both sweet and savory recipes. Heavy

cream (aka heavy whipping cream) contains between 36 and 40 percent milkfat and is
thicker than light cream, whipping cream, half-and-half, whole milk, and evaporated
milk. Heavy cream's high-fat content means that it won't curdle when heated, and is
the best choice for whipping into stiff peaks.
Is heavy cream the same as heavy whipping cream?

Heavy cream and heavy whipping cream are actually the same product just with two
different names. According to the U.S. Food & Drug Administration, heavy cream
and heavy whipping cream must contain at least 36 percent milkfat. Their nutritional
info is also the same—both contain about 50 calories, 5 grams of fat, and 3.5 grams of
saturated fat per tablespoon. Next time you see heavy cream and heavy whipping
cream packed next to each other in the grocery store, you won't have to think twice
about which one to pick up. Different label, same delicious dairy.
When should I use heavy cream?

Heavy cream makes everything richer, creamier, and tastier. Heavy cream recipes
like creamy cauliflower soup and Boston cream pie ice cream become more luscious
with lots of heavy cream. Even a splash or two of heavy cream in recipes like slow-
cooker Bolognese sauce and tarragon cream sauce can add a satisfying decadence to
basic weeknight meals.
Can you freeze heavy cream?

We were amazed to learn that the answer to whether or not you can freeze heavy
cream is...yes. While heavy cream stays fresh in the refrigerator for about a month,
sometimes you end up with an overabundance of heavy cream, especially during the
holidays.
How to freeze heavy cream:
1. Pour 1 tablespoon of heavy cream into each cube of an ice tray and freeze.
2. Defrost the cream cubes in advance, or pop them right into hot soup for
enhanced creaminess.
You can also freeze an entire pint or quart of heavy cream in its package; just pour out
about ½ cup of heavy cream to make a little room, as the cream will expand when
frozen.
Whipping Cream
Whipping cream contains between 30 percent to 35 percent milkfat, which means that
it is a lighter product than heavy cream (heavy whipping cream). Whipping cream
contains only 45 calories, 4.5 grams of fat, and 3 grams of saturated fat per
tablespoon.
Most packages list the milkfat content, so if you're not sure which cream is right for
your recipe, just read the label. The 5 percentage point difference in milkfat may not
seem like a big deal, but it can drastically change the richness and thickness of soups,
sauces, and sweets. The lower fat content in whipping cream means that it won't ever
achieve perfectly stiff peaks when whipped, so for a truly impressive whipped cream
topping on pies or cakes, use heavy cream.
When should I use whipping cream?

Whipping cream is ideal for, you guessed it, whipped cream. It has a lighter, airy
texture due to the lower amount of milkfat; however, this does mean that it won't hold
its shape as well when whipped. The end result will be similar to the consistency of
Cool Whip, rather than a thick, intricate cream topping. Whipped cream made using
whipping cream, not heavy cream, is perfect as a dollop on ice cream or a garnish
for jelly bean meringues, berries and coconut cream, and sheet pan pavlova.
RELATED: 6 Substitutes for Evaporated Milk
Half-and-Half
The main difference between half-and-half and heavy cream is the milkfat content.
Half-and-half is literally made with equal parts of heavy cream and milk. The U.S.
Food and Drug Administration requires that half-and-half contains between 10.5 and
18 percent milkfat. Heavy cream, on the other hand, is a thicker and richer cream that
contains at least 36 percent milkfat, nearly double that of half-and-half.
What is fat-free half-and-half?

Beware of anything labeled fat-free half-and-half; it sounds too good to be true
because it is. Fat-free half-and-half is mainly made with skim milk, corn syrup, and
half a dozen additives and artificial colors. Stick to regular half-and-half, which is a
purer product with fewer chemicals and is overall better for you.
When to use half-and-half

If you're trying to cut back on fat, half-and-half is a suitable substitute. However, don't
try to whip half-and-half for whipped cream; the product doesn't contain nearly
enough milkfat to form luscious stiff peaks that will hold their own shape. Remember,
reserve homemade whipped cream for heavy cream (or whipping cream if you prefer
a Cool Whip-like texture).
Half-and-half is the perfect way to add a silky richness to creamy mashed

potatoes, quiches, and caramel sauce. It's also a delicious coffee creamer. If you're
cooking savory recipes like potato-parsnip soup or Joanna Gaines's asparagus and
fontina quiche, heavy cream or half-and-half can generally be used interchangeably.
Just know that the consistency and richness of these dishes may vary based on which
type of cream you use. Beyond that, you must temper half-and-half when adding it to
hot liquid, otherwise, it will separate and curdle.
How to temper half-and-half:
1. Add a little bit of hot liquid to a bowl with half-and-half and slowly whisk
together; repeat two more times.
2. Slowly stir the tempered half-and-half back into the original mixture. By
doing this, you are gently raising the temperature of the half-and-half, which
prevents curdling.
Light Cream
There's even less of a difference between light cream (aka light whipping cream) and
half-and-half than there is between heavy cream and half-and-half. The FDA requires
that products labeled as light cream contain between 18 and 30 percent milkfat, which
means that light cream is fattier than half-and-half, but not as rich and creamy as
heavy cream.
When should I use light cream?

Light cream is a perfect coffee add-in, as well as a drizzle over mixed berries, or as a
substitute for milk in glazed cake donuts or creamed corn. Don't overdo the light
cream in recipes that are heated for long periods of time, as the cream has the
potential to curdle. Like half-and-half, the low milk fat content in light cream also
means that it can't be whisked into fluffy whipped cream.
RELATED: 8 Mistakes You're Making When Handling and Storing Eggs

Takeaways
 Heavy cream contains between 36 and 40 percent milkfat.

 Whipping cream contains between 30 and 35 percent milkfat.
 Light cream contains between 18 and 30 percent milkfat.
 Half-and-half contains between 10.5 and 18 percent milkfat.
Best Heavy Cream Substitutes

Perhaps you're cooking for someone who is vegan or maybe you get halfway through
your recipe before you realize you're out of a key ingredient. While these heavy cream
substitutes don't work well for making whipped cream, they're the perfect alternative
in most other recipes.
1 Butter and Whole Milk

You can make a foolproof heavy cream substitute at home whenever you're in a pinch.
INSTRUCTIONS:
 Melt ¼ cup unsalted butter and slowly whisk in ¾ cup whole milk or half-
and-half.
This mixture is the equivalent of 1 cup of heavy cream and can be used in place of
heavy cream in most recipes. However, this solution won't whip up into stiff peaks for
whipped cream, so save that for the real thing. The fat in the butter mimics the fat in
heavy cream, while the milk is a seamless dairy substitute.
2 Coconut Milk
If you're vegan, have a dairy allergy, or are just trying to cut down on your dairy
consumption, you don't have to deprive yourself of the creamy, rich decadence of
heavy cream. The perfect dairy-free heavy cream substitute is coconut milk, which
has the same consistency and thickness as heavy cream. It will blend seamlessly into
recipes like soups and stews that call for heavy cream.
3 Evaporated Milk
Our other favorite heavy cream substitute is evaporated milk (which is not the same as
condensed milk).
As mentioned earlier, you can also substitute half-and-half or whipping cream. Both
have a similar creaminess and flavor to heavy cream, but with fewer calories and fat.
Whipping cream is a nearly an identical product with just 5 percent less milkfat.
Know that your recipe may not taste as rich or be as decadent as it would be with
heavy cream; however, we don't think you'll be disappointed with these silky
substitutions for heavy cream.
CREDIT: PAMELA_D_MCADAMS/GETTY IMAGES

Best Half-and-Half Substitutes
These seamless substitutes for half-and-half are perfect in recipes like this slow
cooker gingerbread hot chocolate.
1 Heavy Cream and Milk

You can easily make your own half-and-half at home by mixing equal parts heavy
cream and milk in a mason jar (or any airtight container) and shaking vigorously.
When half-and-half is made for commercial use, it is homogenized which means that
the heavy cream and milk are mixed fully to prevent them from separating. Shaking
thoroughly will avoid separation in your own half-and-half recipe.
You can also use half-and-half in recipes that call for nearly equal parts of heavy
cream and milk, like this lemon-thyme rhubarb bread pudding. For example, instead
of using 1 cup of heavy cream and 1 cup of milk, you can safely substitute for 2 cups
of half-and-half (shopping hint: 4 cups of half-and-half is the equivalent of 1 quart).
2 Light Cream
Light cream is the most similar dairy product to half-and-half; it contains between 18
to 30 percent milkfat and is just slightly thicker in consistency than half-and-half.
Again, whole milk, whipping cream, and even heavy cream are also worthy half-and-
half substitutes in any recipe where you're trying to add creaminess and richness.
Use the same amount of cream as what is called for in a recipe; just know that the
consistency of your recipe may be different than intended (but still delicious).

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Heavy cream

is a common ingredient found in both sweet and savory recipes. Heavy

Is heavy cream the same as heavy whipping cream?

When should I use heavy cream?

Can you freeze heavy cream?

When should I use whipping cream?

RELATED: 6 Substitutes for Evaporated Milk

What is fat-free half-and-half?

When to use half-and-half

Half-and-half is the perfect way to add a silky richness to creamy mashed

How to temper half-and-half:

When should I use light cream?

RELATED: 8 Mistakes You're Making When Handling and Storing Eggs

 Heavy cream contains between 36 and 40 percent milkfat.

Best Heavy Cream Substitutes

1 Butter and Whole Milk

CREDIT: PAMELA_D_MCADAMS/GETTY IMAGES

1 Heavy Cream and Milk

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