* ½ c heavy whipping cream
High in saturated fat and calories; provides fat-soluble vitamins A, D, E, and K; contains minimal protein and carbohydrates.
About
Heavy whipping cream, also called heavy cream, is a high-fat dairy product derived from the lipid layer of milk, containing a minimum of 36% milk fat by volume in the United States and 35% in many other regions. This rich emulsion of fat globules suspended in milk serum is obtained through centrifugal separation of whole milk and represents one of the most versatile and essential cooking fats in Western cuisine.
The cream is pale white to off-white in color with a smooth, slightly viscous texture. Its flavor is mild and subtly sweet, with a luxurious mouthfeel that varies depending on the diet and breed of dairy cattle. Pasteurized heavy cream remains fresh for 1-2 weeks when refrigerated, while ultra-pasteurized versions last longer but may have diminished flavor complexity.
Culinary Uses
Heavy whipping cream serves as both a cooking medium and finishing ingredient across countless culinary traditions. It is whipped into stiff peaks for garnishes and desserts, reduced into sauces for depth and richness, and used as the base for butter and crème fraîche. In French cuisine, it features prominently in beurre blanc, hollandaise variations, and cream-based sauces; in Italian cooking, it appears in panna cotta and pasta cream sauces; and across global cuisines, it enriches soups, custards, and ice creams. The high fat content emulsifies with other ingredients, stabilizes foams, and contributes luxurious texture and mouthfeel to both savory and sweet preparations.