What (if any) difference is there between Heavy Cream and Heavy Whipping
Cream?

Thanks,

--P.K.

"Patrick Karnowski" > wrote in message
...
> What (if any) difference is there between Heavy Cream and Heavy Whipping
> Cream?
>
> Thanks,
>
> --P.K.

Read on from epicuious:

Dimitri


cream

n. Upon standing, unhomogenized milk naturally separates into two layers -
a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the
bottom. Commercially, the cream is separated from the milk by centrifugal
force. Almost all cream that reaches the market today has been pasteurized.
There are many varieties of cream, all categorized according to the amount
of milk fat in the mixture. Light cream, also called coffee or table cream,
can contain anywhere from 18 to 30 percent fat, but commonly contains 20
percent. Light whipping cream, the form most commonly available, contains 30
to 36 percent milk fat and sometimes stabilizers and emulsifiers.

Heavy cream, also called heavy whipping cream, is whipping cream with a milk
fat content of between 36 and 40 percent. It's usually only available in
specialty or gourmet markets.

Whipping cream will double in volume when whipped. Half-and-half is a
mixture of equal parts milk and cream, and is 10 to 12 percent milk fat.
Neither half-and-half nor light cream can be whipped. Ultrapasteurized
cream, seen more and more in markets today, has been briefly heated at
temperatures up to 300°F to kill microorganisms that cause milk products to
sour. It has a longer shelf life than regular cream, but it doesn't whip as
well and it has a slight "cooked" flavor. All other cream is highly
perishable and should be kept in the coldest part of the refrigerator.
Pressurized whipped cream, contained in cans under pressure, is a mixture of
cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It's
not really "whipped" but, more aptly, expanded by the gas into a puffy form.
Aerosol "dessert toppings," which are usually made with hydrogenated
vegetable oils, have absolutely no cream in them . . . and taste like it.
Read the label - the fat content of real cream mixtures must be indicated on
the product label. See also CLOTTED CREAM; CRÈME FRAÎCHE; SOUR CREAM. cream
v. To beat an ingredient or combination of ingredients until the mixture is
soft, smooth and "creamy." Often a recipe calls for creaming a fat, such as
butter, or creaming a mixture of butter and sugar. When creaming two or more
ingredients together, the result should be a smooth, homogeneous mixture
that shows neither separation nor evidence of any particles (such as sugar).
Electric mixers and food processors make quick work of what used to be a
laborious, time-consuming process.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Patrick Karnowski" > wrote in message
...
> What (if any) difference is there between Heavy Cream and Heavy Whipping
> Cream?
>
> Thanks,
>
> --P.K.

Read on from epicuious:

Dimitri


cream

n. Upon standing, unhomogenized milk naturally separates into two layers -
a MILK FAT-rich cream on top and almost fat-free (or skimmed) milk on the
bottom. Commercially, the cream is separated from the milk by centrifugal
force. Almost all cream that reaches the market today has been pasteurized.
There are many varieties of cream, all categorized according to the amount
of milk fat in the mixture. Light cream, also called coffee or table cream,
can contain anywhere from 18 to 30 percent fat, but commonly contains 20
percent. Light whipping cream, the form most commonly available, contains 30
to 36 percent milk fat and sometimes stabilizers and emulsifiers.

Heavy cream, also called heavy whipping cream, is whipping cream with a milk
fat content of between 36 and 40 percent. It's usually only available in
specialty or gourmet markets.

Whipping cream will double in volume when whipped. Half-and-half is a
mixture of equal parts milk and cream, and is 10 to 12 percent milk fat.
Neither half-and-half nor light cream can be whipped. Ultrapasteurized
cream, seen more and more in markets today, has been briefly heated at
temperatures up to 300°F to kill microorganisms that cause milk products to
sour. It has a longer shelf life than regular cream, but it doesn't whip as
well and it has a slight "cooked" flavor. All other cream is highly
perishable and should be kept in the coldest part of the refrigerator.
Pressurized whipped cream, contained in cans under pressure, is a mixture of
cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It's
not really "whipped" but, more aptly, expanded by the gas into a puffy form.
Aerosol "dessert toppings," which are usually made with hydrogenated
vegetable oils, have absolutely no cream in them . . . and taste like it.
Read the label - the fat content of real cream mixtures must be indicated on
the product label. See also CLOTTED CREAM; CRÈME FRAÎCHE; SOUR CREAM. cream
v. To beat an ingredient or combination of ingredients until the mixture is
soft, smooth and "creamy." Often a recipe calls for creaming a fat, such as
butter, or creaming a mixture of butter and sugar. When creaming two or more
ingredients together, the result should be a smooth, homogeneous mixture
that shows neither separation nor evidence of any particles (such as sugar).
Electric mixers and food processors make quick work of what used to be a
laborious, time-consuming process.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Patrick Karnowski" > wrote in
:

> What (if any) difference is there between Heavy Cream and Heavy Whipping
> Cream?
>
> Thanks,
>
> --P.K.
>
>

Usually about 4-7% butterfat, the "heavy cream" having the higher percent
and actually making it more whippable and more stable.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Patrick Karnowski" > wrote in
:

> What (if any) difference is there between Heavy Cream and Heavy Whipping
> Cream?
>
> Thanks,
>
> --P.K.
>
>

Usually about 4-7% butterfat, the "heavy cream" having the higher percent
and actually making it more whippable and more stable.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Patrick Karnowski" > wrote in
:

> What (if any) difference is there between Heavy Cream and Heavy Whipping
> Cream?
>
> Thanks,
>
> --P.K.
>
>

Usually about 4-7% butterfat, the "heavy cream" having the higher percent
and actually making it more whippable and more stable.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.