ok might be dumb but i need to know. is heavy cream and heavy whipping cream the same thing? Thanks
When something calls for heavy cream, I ALWAYS use whipping cream.
BUT, I'm not sure if they are technically the same thing 
Wow, that is so helpful, isn't it!!?!?
Lindsay
Whipping cream and heavy cream are supposed to be the same thing. I've noticed that the heaviness varies by brand. The Wal-Mart brand works really well and so does Meadow Gold. They actually are heavy cream. Others are more like half and half. I actually shake the carton to test how heavy it is. You should see the looks I get! 
Michele
Yes Heavy cream and whipping cream are the same thing. Depending on where you live the fat content goes from 32% all the way up to 46%. The more fat in the cream the less likely it is to "break" when you make things like Ganache, Butterscotch or Petite Four glaze. Also the more fat there is the faster it whips in the machine.
Thank your all for the quick replies.
lindsaycakes i love your white chocolate curls cake, so pretty!!
Sugarflowers your cakes are so beautiful, i love how different they are. very unique and creative.
I was just being nosey and checking out the replies on this thread because I thought I knew the answer, but just wanted to be sure....
so then I read the very technical response from kincaellan...
since there were no photos, I clicked on his website...
HOLY CRAP, BATMAN!!!! You ROCK!!!! Your webites has been added to my favorites...and I think I need to buy some of those sugar jewels!!!!
wow thank you msauer for pointing that website out, i dont usually check websites but i had to after your comment.
kincaellan your cakes are awesome, such talent. geez i have a long way to go.
Quiet now, some of the photo's on that site are several years old and are just examples. There will be some major gallery changes in the next month. It's also imprtant to remember I'm a full time red seal Pastry Chef of some 15 years and have access to a lot of equipment and such that the at home cake decorator doesn't. That being said, thank you for the compliments, any constructive critiques? Back to the grind, so many sugar bubbles to ship out, so little time.
www.kincaellan.com
I would have loved to go to school to be a pastry chef but cant right now. I love my hobby though. I'm not good enough to critique your work, i see flawless work. Its nice to have someone like you who has been doing this for so long on here helping newbies. Thanks.
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