heavy cream (use half milk
Heavy cream is calorie-dense and fat-rich, providing approximately 340 calories and 36 grams of fat per 100 milliliters, along with fat-soluble vitamins A, D, and E. It contains minimal carbohydrates and is a source of calcium and phosphorus.
About
Heavy cream, also known as heavy whipping cream or double cream, is a dairy product consisting of the fat-rich layer that rises to the surface of whole milk. It contains a minimum of 36% milk fat by weight in the United States (48% in the UK), making it significantly richer than whole milk (approximately 3.5% fat) or half-and-half (approximately 12% fat). The product is obtained by mechanical separation of cream from milk through centrifugation. Heavy cream has a smooth, luxurious texture with a mild, naturally sweet dairy flavor that intensifies when heated or whipped.
The composition and fat content give heavy cream its distinctive ability to whip into peaks while maintaining stability, and its emulsifying properties make it essential in sauce preparation and pastry work. It is produced through standardized pasteurization processes and may be ultra-pasteurized for extended shelf life.
Culinary Uses
Heavy cream is fundamental to cuisines worldwide, particularly in French, Italian, and American cooking. It is whipped and used as a topping for desserts and beverages, incorporated into sauces (such as béarnaise, béchamel, and crème anglaise), enriching soups and bisques, and folded into mousses, pâtes à choux, and pastry creams. In savory applications, it stabilizes and emulsifies sauces, adds richness to pasta dishes, and is essential in gratins and cream-based vegetable preparations. It also serves as a base for ice cream, crème fraîche, and cultured butter. The high fat content allows for successful emulsification with acidic ingredients while providing both flavor and mouthfeel enhancement.