Ah, the frequently asked whipping versus heavy cream question… Many wonder what the difference between heavy, heavy whipping cream and whipping cream is.

This evening I am having a group of friends over to make Berry Clafouti. The recipe calls for heavy cream. I have whipping cream. Some wonder if one can use whipping cream when heavy cream is required…the answer is YES! Heavy cream and whipping-not whipped cream-are almost the same. Often in the dairy section “heavy whipping cream” can be found, but at times you can find only whipping or heavy cream. This is often when people get confused.

Heavy or heavy whipping cream are essentially the same thing containing 36 to 40 percent milk fat and double in volume when whipped-although whipping cream will not hold it’s shape as long because it is a bit lighter than heavy cream having only 30 percent milk fat. Milk fat is what rises to the top of whole milk. Heavy cream will whip better and hold it’s shape longer than whipping cream. heavy cream is suggested for pastry fillings, piping and toppings. Whipping cream will whip up well, but it is likely to become liquid again more quickly.

In this evenings case, I am not whipping the cream it is going into the custard, so I can use either.

Light cream and half and half have only 10 to 18 percent milk fat. These creams will not whip or double in volume.

Happy baking!