Whipping cream and heavy whipping cream are very similar dairy products that are used frequently in cooking and baking. While they share some key characteristics, there are a few differences between the two that are important to understand when deciding which to use in recipes.
The Main Similarities
Whipping cream and heavy whipping cream have these similarities:
- They are both high-fat dairy products made from cream.
- They contain at least 30% milkfat.
- They can be whipped into soft or stiff peaks.
- They are used to make desserts lighter and fluffier.
The high fat content is what gives whipping cream and heavy whipping cream the ability to whip up into billowy foam when air is incorporated. This makes them ideal choices for items like whipped cream, mousses, soufflés, and more.
The Main Differences
While whipping cream and heavy whipping cream share a lot in common, there are some differences:
- Fat content – Heavy whipping cream has a higher fat content, with 36-40% milkfat compared to 30-36% for whipping cream.
- Texture – Heavy whipping cream tends to be thicker and more viscous.
- Uses – Heavy whipping cream holds its shape better, so is preferred for recipes like piping decorative elements on cakes. Whipping cream may be better for drizzling or folding into recipes.
- Whipped texture – Heavy whipping cream tends to whip up fluffier and into stiffer, more stable peaks.
So in summary, heavy whipping cream is ideal when you need the whipped cream or dessert to be very thick, stable, and able to hold a shape. Whipping cream can work in some recipes calling for heavy cream but may not whip up quite as thick.
Nutrition Facts Comparison
Here is a nutrition facts comparison of whipping cream versus heavy whipping cream (per 1 tbsp serving):
| Nutrition Facts | Whipping Cream | Heavy Whipping Cream |
|---|---|---|
| Calories | 52 | 51 |
| Fat | 5g | 5g |
| Saturated Fat | 3g | 3g |
| Cholesterol | 17mg | 15mg |
| Sodium | 10mg | 11mg |
| Carbohydrates | 1g | <1g |
| Protein | <1g | <1g |
As you can see, they are very close in calories, fat, and other nutritional values. The main difference nutrition-wise is the slightly higher fat content of heavy cream.
Cost Comparison
In most grocery stores, heavy whipping cream tends to be a bit more expensive than whipping cream. For example:
- Whipping cream (1 pint): $2.29
- Heavy whipping cream (1 pint): $2.59
However, prices can vary between brands, sizes, and locations. Buying larger sizes like quarts may help lower the per-ounce cost. Overall heavy cream tends to cost about 10-20% more than whipping cream.
Uses in Recipes
In most recipes, whipping cream and heavy whipping cream can be used interchangeably. However, here are some guidelines for getting best results:
- For lightly sweetened whipped cream, either option works.
- For stabilized whipped cream (piping, decorating cakes), use heavy cream.
- For pouring over desserts, mixing into batter, or drizzling, both work well.
- For a light mousse or custard, whipping cream may yield better results.
- For a dense mousse, flan, or SEMIFREDDO, heavy cream is a better choice.
You can generally substitute whipping cream for heavy cream in equal amounts. If substituting heavy cream for whipping cream, you may want to reduce the amount slightly or else the dessert may set up too firm.
Whipping the Cream
To whip whipping cream or heavy whipping cream:
- Chill the cream and bowl/beaters thoroughly before starting. Cold cream whips faster.
- Use a stand mixer or hand mixer to whip the cream.
- Whip on medium-high speed until soft peaks form (tips curl over when beaters lifted).
- For stiff peaks (stand upright), continue whipping just until achieved.
- Avoid over-whipping or cream may turn grainy and butter-like.
- Add sugar or flavorings anytime once cream starts to thicken.
Heavy cream will usually whip up faster and with more volume than whipping cream. But both can be whipped into soft or stiff peaks as needed.
Storing Whipped Cream
To store whipped cream:
- Hold in an airtight container in the fridge for 2-3 days.
- For longer storage, spoon dollops onto a parchment-lined tray and freeze until solid, then transfer to an airtight container or bag.
- Thaw frozen whipped cream dollops in the fridge before using.
- Whipped cream may weep some liquid during storage – re-whip briefly before using if needed.
Heavy whipping cream holds its whipped shape a bit better than whipping cream. But both should be stored properly and used within a few days for best texture.
Conclusion
Whipping cream and heavy whipping cream are very versatile dairy products. While heavy cream has a higher fat content and whips up fluffier, both can be used to add rich flavor and airy texture to desserts. Whipping cream offers a slight cost savings over heavy cream. In most recipes, they can be used interchangeably depending on the desired results. Understanding the differences allows you to choose the right cream for your baking and cooking needs.