– 2 cups heavy cream

DairyYear-round. Heavy cream is available consistently as a processed dairy product, though cream from grass-fed cattle may show seasonal variation in flavor and composition.

Heavy cream is calorie-dense and rich in saturated fat, providing approximately 88 calories and 9.8 grams of fat per 2-tablespoon serving. It contains fat-soluble vitamins including vitamin A and small amounts of calcium.

About

Heavy cream, also known as heavy whipping cream, is the high-fat portion of milk that naturally separates and rises to the surface. Consisting of at least 36% milk fat by weight in the United States (though standards vary internationally), it is a refined dairy product derived from cow's milk. Heavy cream is characterized by its rich, smooth texture and mild, distinctly dairy flavor that becomes more pronounced when the cream is warmed or whipped.

The composition of heavy cream allows it to retain its fat content through various cooking methods and transformations. When whipped, the fat globules trap air, creating the characteristic light, fluffy texture of whipped cream. When heated to specific temperatures, heavy cream thickens sauces and adds richness to both sweet and savory preparations.

Culinary Uses

Heavy cream serves as a foundational ingredient in both classical and modern cuisines. It is essential for creating sauces (béchamel, pan sauces, cream-based soups), whipped cream for desserts, and enriching custards, ice creams, and chocolate preparations. In French cooking, crème fraîche and other cream-based sauces rely on heavy cream as a primary ingredient. It is commonly whisked into coffee, used as a binding agent in mashed potatoes, and incorporated into baking recipes for richness and moisture. In Asian cuisines, heavy cream appears in curries and creamy soups, while in American cooking it is standard in desserts, gravies, and creamed vegetables.

Forms & Preparations

Liquid heavy cream — The standard form sold in dairy sections; used directly in recipes, sauces, soups, and coffee.
Whipped cream — Heavy cream beaten with air until light and fluffy; used as a topping for desserts, beverages, and fruit.
Crème fraîche — Cultured heavy cream with beneficial bacteria added, resulting in a tangy flavor and thicker consistency; used in baking and as a garnish.
Clotted cream — Heavy cream slowly heated until a thick, crust-like layer forms on top; traditional British condiment for scones and desserts.
Ultra-pasteurized — Heavy cream heat-treated for extended shelf life; differs from standard pasteurization and may have slightly altered whipping properties.