+ 1 cup chilled whipping cream

Whipping cream, also known as heavy cream or heavy whipping cream, is a high-fat dairy product derived from whole milk through centrifugal separation. It contains a minimum of 36% milk fat by volume in the United States (32-35% in some other regions), making it distinctly richer than light cream. Whipping cream is characterized by its pale ivory color, smooth texture, and mild, slightly sweet dairy flavor. The fat content is essential for its defining property: the ability to incorporate air through mechanical agitation, transforming liquid cream into stable whipped cream with increased volume and a light, airy consistency.

The product is typically homogenized to create a uniform emulsion of fat globules suspended in the aqueous phase of milk. Pasteurization or ultra-pasteurization is standard for food safety and shelf stability. Some whipping cream contains stabilizers or emulsifiers to enhance whipping performance and prevent separation during storage.

Whipping cream serves multiple culinary functions across diverse cuisines and applications. Its primary use is as a base for whipped cream, a versatile topping and component in desserts, pastries, and beverages. In both sweet and savory applications, whipping cream enriches sauces—particularly in French cuisine, where it is fundamental to beurre blanc, hollandaise-adjacent preparations, and cream-based reductions. It is used to finish soups, curries, and braised dishes, adding richness and mouthfeel. In baking and pastry work, whipping cream contributes to mousses, chiffon pies, Bavarian creams, and stabilized frostings. It also enriches ice cream bases, custards, and carbonara-style pasta preparations.