Heavy Cream vs. Whipping Cream: the Difference?

Heavy cream and whipping cream are both rich dairy products used in cooking and baking. While they are similar in composition and appearance, there are some key differences between the two.

Heavy cream has a higher fat content than whipping cream, typically between 36% and 40%. This makes heavy cream thicker and more viscous than whipping cream. Heavy cream is often used in recipes that call for a thick, rich consistency, such as soups, sauces, and ice cream.

Whipping cream has a lower fat content than heavy cream, typically between 30% and 36%. This makes whipping cream lighter and fluffier than heavy cream. Whipping cream is often used in recipes that call for a whipped topping, such as desserts, mousses, and parfaits.

In addition to their fat content, heavy cream and whipping cream also differ in their stability when whipped. Heavy cream whips up into a firmer, more stable peak than whipping cream. This is because the higher fat content in heavy cream helps to stabilize the air bubbles that form when it is whipped. Whipping cream whips up into a softer, less stable peak than heavy cream. This is because the lower fat content in whipping cream does not provide as much stability for the air bubbles.

Here is a table summarizing the key differences between heavy cream and whipping cream:

Heavy Cream | Whipping Cream

--- | ---

Fat content: 36% - 40% | Fat content: 30% - 36%

Consistency: Thick and viscous | Consistency: Light and fluffy

Stability when whipped: Firmer, more stable peak | Stability when whipped: Softer, less stable peak

Uses: Soups, sauces, ice cream | Uses: Whipped toppings, desserts, mousses, parfaits

When choosing between heavy cream and whipping cream, it is important to consider the desired consistency and stability of the finished product. For a thick, rich consistency, heavy cream is the best choice. For a lighter, fluffier consistency, whipping cream is the best choice.

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