of heavy whipping cream
Rich in fat-soluble vitamins A, D, and K2, though primarily composed of saturated fat; provides approximately 5 calories per tablespoon, nearly all from fat.
About
Heavy whipping cream, also known as heavy cream, is the high-fat portion of milk that naturally rises to the surface during the separation process. With a fat content between 35-40% by volume in the United States (and sometimes higher in other regions), it is the richest readily available cream product. The ingredient derives from the milk of dairy cattle, particularly breeds selected for high-butterfat yields such as Jersey and Guernsey cows. Heavy whipping cream has a smooth, velvety mouthfeel and a mild, slightly sweet dairy flavor that becomes more pronounced when the cream is whipped or heated.
Heavy whipping cream is mechanically whipped to incorporate air, causing the fat globules to stabilize and create a stable foam structure. Without additives, the whipped product will gradually lose volume and eventually separate back into liquid. Commercial versions may contain trace emulsifiers or stabilizers to extend shelf life and improve whipping consistency.
Culinary Uses
Heavy whipping cream is a fundamental ingredient in both sweet and savory cooking. It is most commonly whipped to produce whipped cream as a dessert topping or component in mousse, panna cotta, and Bavarian creams. In savory applications, it is added to sauces—particularly cream sauces for pasta, poultry, and vegetables—where it provides richness and helps emulsify ingredients. The ingredient is essential in French cuisine for crème fraîche production and features prominently in soups, gratins, and braised dishes across European cooking traditions. Heavy whipping cream can also be reduced to concentrate its flavor or churned into ice cream and butter.