Heavy cream is a rich and creamy dairy product that enhances the richness and creaminess of dishes. It is typically sold by the pint or quart in commercial grocery stores for less than $5. Read on to learn more about how heavy cream is made, its potential health benefits, and our favorite ways to cook with it.
What Is Heavy Cream?
Heavy cream contains 36 to 40 percent milkfat, which is what creates a silky consistency in recipes. It is the main ingredient in whipped cream and some ice creams, and can make both sweet and savory dishes more decadent. Heavy cream is fattier and thicker than light cream, whipping cream (yes, there is a difference), half-and-half, whole milk, and evaporated milk. Heavy cream’s high fat content means that it won’t curdle when heated and is the best choice for whipping into stiff peaks. While heavy whipping cream has about 5 percent less fat than heavy cream, they generally can be used interchangeably. Heavy cream is made by skimming or separating the fattest layer of liquid off the top of whole milk in a processing plant. Commercial heavy cream also often contains added vitamins, stabilizers, and thickeners like carrageenan, polysorbate, and mono and diglycerides.
How to Make Heavy Cream
How to Cook with Heavy Cream
Let’s face it, heavy cream makes everything richer, creamier, and tastier. Heavy cream recipes like creamy cauliflower soup and Boston cream pie ice cream become more luxe with heavy cream. Even a splash or two of heavy cream in recipes like slow-cooker Bolognese sauce and tarragon cream sauce can add a satisfying decadence to basic weeknight meals.
