Need help!!! I am new at trying out new icing recipes and do not know what "HEAVY WHIPPING CREAM" is. the recipe calls for the heavy whipping cream to be boiled with other ingredients (I am trying to learn how to make caramel icing). Is this the same as a non-dairy whipping cream?

Appreciate all the inputs and tips I can get. Thanks in advance.

No it's not the same. It is cream with a high fat ratio. Where do you live? Here in the states you can find this in the fridge section where they sale whipped cream in the can.

heavy whipping cream us just whipping cream (35%). I wouldn't use non-dairy, it will break down when you heat it up.

I get my heavy whipping cream in the dairy case of Safeway (Ralphs or Lons in other parts of the country). It comes in a Pint or Quart sized container. There is Whipping Cream (less fat) and Heavy Whipping Cream (LOTS of fat). I always use heavy cream because it seems to make everything richer and smoother.

Look at the fat content. Heavy cream will contain 35% fat or more. You can increase the fat content of regular cream (about 25% fat), by adding butter. I found this out in the Cake Bible. If you need to know how to do it, PM me and I'll give you the instructions. The only cream I can get here is 25% fat cream, so I have to do it all the time, it works well!

It will say heavy cream on the carton. Not usually more than 8oz to a pint in size.

If using the cream in the carmel (melted sugar), and you can only find regular whipping cream it shouldn't make too much of a differance. If you are adding it to another part of the recipe, it may make a big differance.

If you need to make your own whipping cream, you can try the following to make one cup of heavy whipping cream:

1/3 cup unsalted butter

plus

3/4 cup of whole milk or 1 cup of evaporated skim milk.

Good luck.

Wow
What a great tip about the butter/milk combo to make whipping cream! Didn't know that.

Thanks Frider, your tip on butter/milk combo looks interesting and cost-efficient!!! Whipping cream is quite expensive in the Philippines. One last (stupid) question though - do i simply combine the butter and cream (whisk it perhaps?) before using in the recipe. I am trying to learn how to make caramel icing and the recipe calls for the heavy cream to be cooked together with the other ingredients.

Appreciate your help!

Hi tcvillegas.... I'm from Singapore....For heavy whipping cream....I used Dairy whipping cream....I use it for making chocolate ganache, chocolate mousse cake.

But when you whip it, carefull not to overbeat coz it will turn lumpy.

I am also learning to make new things, such as the MMF I tried for the second time. It worked this time. I also made a whipped raspberry filling for another cake, and had to use heavy whipping cream. The first batch, I whipped too much.
When it says soft peaks, whip it until it looks kinda thick, but still a tad soupy. It will stiffen up. You just have to watch it and determine when its stiff enough. I got the second batch right. But the first batch turned kind of yellowish and lumpy, like curds almost.
Have fun experimenting! I know I'm having a very tasty time

Yep, if you whip it too long you'll get butter

Yes, too much enthusiasm and a brand new stand mixer will have you making butter each and every time.

tcvillegas, let both come to room temperature and combine. Whip after so that you don't end up with just butter. Btw, I got the tip originally from the software program I really like, Mastercook.

I also have a book by Bo Friberg about pastry baking that describes how to make ricotta cheese and marscapone and such. Turns out it's pretty easy and cost-efficient.