Heavy Cream Vs. Whipping Cream

Decorating By born2bake Updated 26 Jul 2008 , 6:03am by JanH

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born2bake Posted 25 Jul 2008 , 11:56pm
post #1 of 5

What's the difference between the two? And when it comes to using them in either a cake mix, truffles, or frosting should I stick to what the recipe tells me or can I use one in place of the other? I guess what I need to know is can I use whipping cream if I don't have heavy cream on hand and visa / versa.

Thanks-a-bunch!

B2B

4 replies
 Mike1394  Cake Central Cake Decorator Profile
Mike1394 Posted 26 Jul 2008 , 12:49am
post #2 of 5

they B the same 38% fat.

Mike

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SeriousCakes Posted 26 Jul 2008 , 4:10am
post #3 of 5

Oooo, I was just watching 'America's Test Kitchen' (love that show) and they were talking about the differences. The heavy cream has more fat and is less pastuerized than the whipping cream. They also said it was more stable and less watery.

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MaisieBake Posted 26 Jul 2008 , 5:02am
post #4 of 5

In some places they're the same thing, in some places they're not (in which case heavy cream has the higher fat percentage).

With cake mix it shouldn't matter which one you use but if you're looking to whip the product, heavy cream will whip better.

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JanH Posted 26 Jul 2008 , 6:03am
post #5 of 5

Whipping cream has a lower fat content (30-36%) than heavy cream (36+%):

http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1702227_,00.html
(Gives additional info on cream and cream products.)

HTH

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