Heavy Cream (also known as Heavy Whipping Cream)
Heavy cream is a rich dairy product containing approximately 36–40% milk fat. Its luxurious texture and flavor make it indispensable for creating velvety sauces, soups, and desserts. It can be whipped into a light, airy topping or stirred into recipes to add creaminess and depth.
Equipment
- Storage: Refrigerator (keep well chilled)
- For Whipping (if desired):
- Mixing bowl (preferably chilled)
- Whisk or electric mixer
- Measuring Tools:
- Measuring cups and spoons
Ingredients
- Primary Ingredient:
- Heavy Cream available by the pint or quart; use the amount required by your recipe
- Optional, for whipped cream variations:
- Granulated sugar to taste
- Vanilla extract a dash, for flavor
Instructions
- Using Heavy Cream in Recipes:
- Before Use: Shake the container well to ensure the fat is evenly distributed.
- In Cooking:
- Pour the heavy cream into your sauce, soup, or baking mixture as directed by your recipe.
- Stir gently to incorporate its richness.
- For Whipping (if making whipped cream):
- Chill the heavy cream, mixing bowl, and beaters for best results.
- Pour the desired amount into the chilled bowl.
- Whisk on medium-high speed until soft peaks form.
- (Optional) Gradually add sugar and a few drops of vanilla extract, then continue whipping until stiff peaks form.
- Details:
- Prep Time: 0 minutes (ready to use straight from the fridge)
- Time Cook: Not applicable (unless incorporated into a heated recipe)
- Time Total: Varies by recipe application
- Yield: Depends on the container size (commonly available in 1-pint or 1-quart sizes)
- Category: Dairy / Ingredient
- Method: Used directly or whipped; can be gently heated in recipes
- Cuisine: Universal – utilized in various international cuisines
- Diet:
- Keto-friendly
- Paleo-friendly
- Gluten-free
- Low-carb (when used in moderation)
- Keywords:
- heavy cream, whipping cream, dairy, rich, creamy, sauce, soup, dessert topping, versatile, culinary staple
- Nutrition (per 1 tablespoon [15 ml] approximate values):
- Serving Size: 1 tablespoon (15 ml)
- Calories: ~52 kcal
- Sugar: ~0.4 g
- Sodium: ~4 mg
- Total Fat: ~5.5 g
- Saturated Fat: ~3.5 g
- Unsaturated Fat: ~1.2 g
- Trans Fat: 0 g
- Carbohydrates: ~0.4 g
- Fiber: 0 g
- Protein: ~0.3 g
- Cholesterol: ~15 mg
- Note: Nutritional values may vary slightly depending on the brand and exact fat content.
Notes
Storage: Always keep heavy cream refrigerated and use it by the expiration date noted on the container.
Usage Tip: For best whipping results, ensure both the cream and the equipment are well chilled.
Culinary Caution: Because of its high fat content, heavy cream can curdle if boiled; it’s best added to sauces and soups at a lower heat or stirred in at the end of cooking.
Substitutions: A common homemade substitute (for certain recipes) is to combine 3/4 cup whole milk with 1/4 cup melted unsalted butter to mimic the fat content, though the texture and stability may differ.
Usage Tip: For best whipping results, ensure both the cream and the equipment are well chilled.
Culinary Caution: Because of its high fat content, heavy cream can curdle if boiled; it’s best added to sauces and soups at a lower heat or stirred in at the end of cooking.
Substitutions: A common homemade substitute (for certain recipes) is to combine 3/4 cup whole milk with 1/4 cup melted unsalted butter to mimic the fat content, though the texture and stability may differ.