of heavy cream

Heavy cream, also known as heavy whipping cream or double cream, is a high-fat dairy product derived from the fat layer that rises to the surface of milk. In most countries, heavy cream contains between 36–40% milk fat by volume, though definitions vary by region (e.g., British double cream typically contains 48% fat). The product is produced by separating and concentrating the fatty portion of whole milk through centrifugation or natural settling, then standardizing it to the desired fat content. It has a rich, mild dairy flavor and smooth, pourable consistency.

Heavy cream is distinct from lighter dairy creams due to its high fat content, which remains stable during storage and cooking. The fat globules are naturally suspended in a serum of water, milk solids, and lactose, creating an emulsion that gives the cream its characteristic texture and ability to whip into peaks when agitated mechanically.

Heavy cream is a fundamental ingredient in both savory and sweet cooking. It is whipped to create whipped cream as a dessert topping and mousse base, used to enrich sauces and soups (crème fraîche, beurre blanc, béarnaise), and incorporated into ice cream, custards, and pastry creams. In savory preparations, it luxuriously finishes pasta sauces, risottos, and braised dishes while adding richness to mashed potatoes and gratins. Its high fat content makes it ideal for tempering hot liquids without curdling, and it stabilizes emulsions in both classical French preparations and modern cuisine. It is also used to make cultured cream products like crème fraîche and sour cream.