You can’t make whipped cream without heavy cream. Or cream-based dishes like fettuccine Alfredo. And ice cream wouldn’t be ice cream without, you guessed it, heavy cream. But what about products labelled heavy whipping cream? Is there a difference? Can heavy whipping cream and heavy cream be used interchangeably? Read on for the answers - you might be surprised!
Is Heavy Cream the Same as Heavy Whipping Cream?
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they’re sold by different brands under two different names. According to the US Food and Drug Administration’s labelling standards, heavy cream must contain at least 36 percent milk fat. It is pasteurised or ultra-pasteurised and can be homogenised. The same holds true for products labelled heavy whipping cream.
That 36% milkfat threshold isn't just a labelling technicality - it's high enough that heavy cream can simmer in a hot sauce or soup without curdling, which is why recipes call for it specifically instead of a lighter cream. For example, light whipping cream has a lower milk fat content, between 30 and 36 percent.
Can I Use Heavy Whipping Cream and Heavy Cream Interchangeably?
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. You can still use light whipping cream to make whipped cream, but because it has a slightly lower fat content, it tends to produce a more pillowy consistency and won’t hold its shape for as long.
Can I Freeze Heavy Cream?
Yes, heavy cream can be frozen for one to two months. It will separate once thawed, but heavy cream's higher fat content does fare better (it separates less) than lighter dairy products. To freeze, place your heavy cream in a plastic jug or carton, but make sure to leave some room for the heavy cream to expand once frozen.
It’s important to note that frozen-then-thawed heavy cream will not whip as nicely as fresh heavy cream. The heavy cream will develop ice crystals the longer it sits in your freezer, and the added water content will prevent the cream from becoming as voluminous as a carton of fresh heavy cream. If you plan to whip your cream, it’s best to do so in advance of freezing: Whip your heavy cream to soft peaks, dollop the mixture onto parchment paper-lined sheet trays, then freeze until firm and transfer to zip-top bags until ready to use.
Is Heavy Cream the Same as Half-and-Half?
Both half-and-half and heavy cream are cream-based products and, according to the FDA, both are pasteurised or ultra-pasteurised, and can also be homogenised - but they differ in terms of the milk fat content. 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. Because half-and-half contains milk as well as cream, it has a thinner consistency, is less rich in taste and doesn’t have as creamy a mouthfeel compared to heavy cream, but the milk imparts more flavour.
