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Discussion in 'Recipes' started by madmantrapper, Dec 6, 2015.
I have a recipe that calls for heavy cream, what is it?
And where can I get it?
Heavy cream is the same as whipping cream. You'll find it in the dairy section next to milk.
Um, I don't want to be argumentative about cream, but heavy cream is not the same as whipping cream, Heavy cream and heavy whipping cream contains more milk fat contact.
Both have to be over 30% cream.
Whipping cream usually contain 30-35% MilkFatContent.
Heavy cream and heavy whipping contain 36 to 40% MilkFatContent
The heavy cream or heavy whipping cream is quite a bit more stable after whipped.
Whipped cream will allow more air Incorporated and is lighter and is usually used for toppings for ice cream, jello, etc.
If the heavy cream is going into a sauce or ganache, don't use the whipping cream.
so for topping---use whipping cream
If you are using it for cooking---use heavy or heavy whipping cream
While I'll agree with you, most stores don't carry both heavy cream and heavy whipping cream so in order to give the best advice I simply told the OP to go with the heavy cream.
Well Chef, I probably didn't explain that properly.
I was just trying to say there is a difference in just Whipping Cream,
and Heavy or heavy Whipping Cream.
Heavy and Heavy Whipping Cream are almost the same.
A container that is labeled just Whipping Cream is a different product. It's at least 5% less Milk Fat Content. It's kind of like a light whipping cream. Less structure.
So if you're looking for added richness or to be heated into something, it's best to use Heavy Cream
Cream content approx:
Heavy or Heavy Whipping Cream---36% and up.
This is a great time of year for this topic IMO.
I am forever getting asked questions in the dairy section.
Maybe it is the fact that I walk up, open the reefer door and start grabbing what I need with only a glance lol.
Speaking of dairy....Challenge butter is 2/$5 this week.
I always buy a shitload and freeze .
Love you HEB!
Thanks for the replies. The recipe is for potato soup and it clearly says use heavy cream not whipping cream. I have called several stores and they all have whipping cream but none have heavy cream. I think I Foodlion says they have a heavy whipping cream, I guess I'll go with that.
Hmmm potato soup.
My mom used to make this when we were coming off the flu.
I never know how to reply when someone says they cannot boil water.
Altho I see you have been around for awhile so I will go at this like you CAN boil water (and are pretty good at it as well ;-)
The amt of cream in a dish (whether heavy or whipping or just half and half) is a subjective matter IMO.
When making something like a shooter or amuse bouche (thinking pretty spoons or tiny crystal glasses passed by young cuties dressed in black tie /img/vbsmilies/smilies/wink.gif ) I would want a heavier finish.
Something that lingers on the palate and lets you know you have had something special.
For a bowl of soup to be enjoyed with the family I would slide in under the catcher's mitt with either less % fat or just a slosh to fortify.
I am now seriously thinking about soup tonite (and pretty sure mom would concur as I have been a bit fluish this last week
Madman, either will make a very nice potato soup. If you use the heavy whipping cream the soup will be a bit richer, and you'll get a bit fatter, or will have to exercise a bit more.