Heavy Cream
A rich dairy liquid containing at least 36% milk fat, essential for whipping and adding velvety texture to sauces.
1 Cup Heavy Cream = 238g • Whipping yield: 1 cup heavy cream yields 2 cups whipped cream
Heavy cream (often called heavy whipping cream) is the high-fat dairy liquid that rises to the top of fresh milk during separation. By regulation, heavy cream must contain a minimum of 36% milk fat, though some professional brands contain up to 40% fat. This high fat concentration gives heavy cream its rich, coating mouthfeel and unique whipping properties. When whipped, air is incorporated into the liquid, and the mechanical agitation causes the fat globules to cluster together, forming a protective wall that traps the air bubbles and stabilizes the foam. If whipped for too long, the fat clusters collapse completely, separating into solid butter and liquid buttermilk.
In baking, heavy cream is used to enrich custards, chocolate ganache, and caramel sauces. It is also brushed onto scone doughs before baking to promote browning and create a crisp crust. Because it has a high fat content and low water ratio, heavy cream does not curdle easily when boiled with acidic ingredients, making it ideal for hot sauces.
Over-whipping heavy cream when making whipped toppings, turning it from a smooth, billowy foam into a grainy, separated clump of butter. Watch closely and stop at medium peaks.
In the UK, the closest equivalent is Double Cream (48% fat) or Whipping Cream (35% fat). In Australia, Thickened Cream (35% fat) is standard and often contains gelatin stabilizers.
Use for making whipped cream toppings, chocolate ganache, caramel sauces, rich custards, and creaming soups and sauces.
1 cup heavy cream = 3/4 cup whole milk + 1/4 cup melted unsalted butter (for baking only, will not whip).
Refrigerate at 34-38°F (1-3°C) and use within 1 week of opening. Do not freeze liquid cream if you intend to whip it later.