Is Heavy Cream the Same Thing as Whipping Cream? | McCormick (2024)

FAQs

Is Heavy Cream the Same Thing as Whipping Cream? | McCormick? ›

The bottom line

Yes! Since they are the same product, you can use heavy whipping cream and heavy cream interchangeably. Both are a versatile, all-purpose product for adding thick, creamy elements to sauces to soups to desserts, so it's worth keeping one on hand in your fridge.

Whenever you're confused, just remember: Cream that's labeled “heavy” contains more fat. If you're trying to avoid cream with higher fat for a particular reason, try the cream with the fat content just below the one called for, as it will be the closest substitute, before experimenting with lighter creams.

According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.

Whipping cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling the volume. Once whipped, it can be used to top desserts or fill cakes and pastries. Double cream is the thickest with around 48% fat content.

Cool Whip is sold frozen and must be defrosted in the refrigerator before being used. It has a longer shelf life than cream while frozen. On the other hand, it does not have the same flavor and texture as whipped cream, and costs nearly 50% more per ounce.

Heavy cream, also known as heavy whipping cream, is the thick part of the milk that rises to the top due to its high fat content.

Similar to milk, heavy cream can be frozen for 1 to 2 months. It will also separate once thawed, but heavy cream's higher fat content does fare better — it separates less than lighter dairy products.

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

What can I substitute for heavy cream in a sauce? ›

Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Half-and-half + butter

By adding melted butter, which is around 80% fat, to the liquid, you can increase that fat content. For this substitution, you'll want to combine ¾ cup of half-and-half with ¼ cup melted unsalted butter—this will replace 1 cup of heavy cream.

Heavy cream's closest dairy equivalent is whipping cream, followed by half-and-half, both of which have similar creaminess and flavor but with fewer calories and lower fat content.

The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.

Heavy cream is more expensive than regular milk due to its higher fat content and the additional processing required to separate the cream from the milk. The cost of production, packaging, and transportation also contribute to its higher price.

Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

You can easily make a sauce for pasta with heavy cream or whipping cream. Heavy cream will give you better results because it has a higher fat content, but whipping cream will be fine.

You cannot whip cooking cream. If the recipe calls for using the cream in its liquid form (right out of the container or bottle), then you can use the cooking cream. If you want make whipped cream you need to use cream that contains at least 32% butterfat.