adonisthegreek1 Posted 4 Sep 2008 , 4:47pm
post #1 of

Please help. I am in the middle of making pastry cream and my recipe calls for heavy whipping cream. I only have whipping cream. Are they interchangeable? Thanks in advance for your help.

10 replies
playingwithsugar Posted 4 Sep 2008 , 5:47pm
post #2 of

Sorry if I'm wrong, but in school I was told that they are the same. Heavy cream is different from whipping cream or heavy whipping cream. Heavy cream has slightly less butterfat than whipping or heavy whipping cream.

Theresa icon_smile.gif

Mike1394 Posted 4 Sep 2008 , 7:28pm
post #3 of

They are, but in some areas the verbage is different. I believe, I could be wrong, most likely am LOLOL. It's 38% butterfat minimum.

Mike

Jasmine33 Posted 4 Sep 2008 , 8:23pm
post #4 of

I am having problems with the heavy whipping cream with gelatin for a cake filling. A few times it has come out fine, but a few times it has curdled instead. WHat am I doing wrong?

I finally opened a pack of dream whip!!

What is the deal with pastry pride?

What would I add to that? DO I just whip that up?

cohen1 Posted 4 Sep 2008 , 8:48pm
post #5 of

I looked it up and here is what I found:

Heavy cream is the richest type of liquid cream with a fat content of at least 36%, while whipping cream contains between 30% and 36% fat. For whipping, you need a minimum of 30% fat.

Whipping cream and heavy whipping cream can be substituted for the other, but the higher the fat content, the higher and firmer the cream will whip up. This will give you a thicker and more stable frosting perfect for piping through a pastry bag.

I found it online at baking911.com

staceyboots Posted 4 Sep 2008 , 9:04pm
post #6 of

Are there any substitutes for heavy cream?

I used the heavy cream to make chocolate ganache a couple weeks ago and unfortunately my supermarket only sold it in 1 liter cartons. I didn't use the whole carton and wound up having to throw it out once it expired.

staceyboots Posted 4 Sep 2008 , 9:06pm
post #7 of
Quote:
Originally Posted by cohen1

I looked it up and here is what I found:

Heavy cream is the richest type of liquid cream with a fat content of at least 36%, while whipping cream contains between 30% and 36% fat. For whipping, you need a minimum of 30% fat.

Whipping cream and heavy whipping cream can be substituted for the other, but the higher the fat content, the higher and firmer the cream will whip up. This will give you a thicker and more stable frosting perfect for piping through a pastry bag.

I found it online at .com




So, can I use a whipping cream with a 36% fat content as a substitute for heavy cream?

Mike1394 Posted 4 Sep 2008 , 9:36pm
post #8 of
Quote:
Originally Posted by staceyboots

Are there any substitutes for heavy cream?

I used the heavy cream to make chocolate ganache a couple weeks ago and unfortunately my supermarket only sold it in 1 liter cartons. I didn't use the whole carton and wound up having to throw it out once it expired.




Don't ever throw it out. At the very minimum put in ice cube trays, and freeze it. It can be used again after it thaws after the expiration date.

Mike

staceyboots Posted 5 Sep 2008 , 1:32am
post #9 of
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by staceyboots

Are there any substitutes for heavy cream?

I used the heavy cream to make chocolate ganache a couple weeks ago and unfortunately my supermarket only sold it in 1 liter cartons. I didn't use the whole carton and wound up having to throw it out once it expired.



Don't ever throw it out. At the very minimum put in ice cube trays, and freeze it. It can be used again after it thaws after the expiration date.

Mike




Thanks for the tip, Mike! Do i thaw in the fridge or at room temperature?

adonisthegreek1 Posted 5 Sep 2008 , 3:21pm

Thanks everyone for your help. I did use the whipping cream instead and my tart turned out great.
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staceyboots Posted 5 Sep 2008 , 3:44pm

That looks delicious!!

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