Heavy Cream Isn't The Same As Heavy Whipping Cream, Right?
Decorating By Falenn Updated 23 May 2006 , 12:55am by Falenn
I find that they are totally interchangable in recipes. I found this info:
Heavy cream, also called heavy whipping cream, has a fat content of between 36% and 40%. Light cream has between 18% and 30% butterfat (but generally on the low end of the scale), and light whipping cream has between 30% and 36% fat. If you find a carton in the store labeled whipping cream, it is bound to be light whipping cream. Many, many supermarkets carry heavy cream, but perhaps you should ask the manager at yours if it is available. We doubt that substituting whipping cream for heavy cream will seriously compromise whatever youre cooking, if you must make the substitution.
Heavy cream should be found in a can on the shelf in your grocery store.
They are both in the dairy section in my grocery store and I, too, find them interchangeable.
Heavy cream and whipping cream are not the same. Heavy cream has a higher fat content than whipping cream. It makes a difference if you are going to make whipped cream icing. The higher fat content makes a sturdier whipped cream. I don't think it makes a difference if you are using it in combination with other ingredients like to make a filling. HTH
Ladyvacrj
It was in the baking aisle. I am not sure if it is the same as heavy cream but it was called "thick cream" and I assumed it was the same. But yes, I just saw it the other day in a can on the shelf. It is a small can maybe 175 ml.
Please let me know if it would be the same as heavy cream.
thnx everyone, but im still confused. what is the best thing to use when making the enhanced cake formula. it just says heavy cream, as well as for the cookies and cream filling. has anyone tried using the heaving whipping cream when making enhanced cake formula?
Here is a thread from any site that may help, (a little)
http://www.cookingboard.com/showthread/t-19564.html
I think the cream in a can is evaporated milk, I also wondered about using it
In your enhanced cake recipe either heavy or regular whipping cream will be just fine! Never seen these products canned....if they ARE canned, they're compromised in some way. Use the fresh in the refrigerated dairy case. The percentage of fat in the cream will not adversely affect your cake in any way~ you could even successfully use whole milk...but the creams just make the cake richer.
DON'T SWEAT THIS!!!!!
I watch the food network all the time and know that Heavy Cream and "Whipping" cream are the same thing. Heavy Cream is sometimes called whipping cream because you whip it to make whipped cream. So some companys call it whipping cream and others just heavy cream..but it's the same thing. My favorite ingredient in the world is heavy cream and I use it all the time...I have two different grocery stores in my area and one they call it heavy and the other they call it whipping and I use them both all the time and they are the exact same thing. It is always with the milk in a carton or jug. Hope this helps.
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