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

they B the same 38% fat.

Mike

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.

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.

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