-1/2 cup heavy cream

Heavy cream, also known as heavy whipping cream or double cream, is the fat-rich layer skimmed from the top of whole milk before homogenization. It contains a minimum of 36-40% milk fat by weight, significantly higher than light cream (18-30%) or half-and-half (10-18%). Heavy cream is an emulsion of fat globules suspended in water, proteins, and lactose; its high fat content enables whipping into stable foam and creates rich, luxurious textures in both sweet and savory preparations. Pasteurized heavy cream is the standard commercial form, though ultra-pasteurized variants with extended shelf life are also widely available.

Heavy cream is one of the most versatile dairy ingredients in classical and modern cuisine. It is whipped to incorporate air, creating whipped cream for desserts, beverages, and garnishes. It forms the base for sauces (beurre blanc, pan sauces, gravies), enriches soups and bisques, and contributes body and richness to custards, ice creams, and panna cotta. In savory cooking, it is reduced with stock and aromatics for cream sauces; in pastry work, it is folded into mousses and chiffons. Heavy cream's high fat content stabilizes emulsions and provides insulation in cooking, making it essential in classical French cuisine and widely used across European, North American, and contemporary global cooking.