plus 1 tablespoon heavy or whipping cream
Heavy cream is high in saturated fat and calories, providing approximately 440 calories and 44 grams of fat per 100 milliliters; it contains minimal protein and carbohydrates. It is a good source of fat-soluble vitamins including vitamins A, D, and K when derived from grass-fed dairy.
About
Heavy cream, also known as whipping cream or heavy whipping cream, is the high-fat portion of milk that rises to the surface during separation. Composed of milk fat suspended in milk serum, it contains a minimum of 36% milk fat by weight in most standards, though some jurisdictions define it at 35% or as high as 40%. The ingredient is pale yellow to off-white in color with a rich, smooth texture and mild dairy flavor that becomes more pronounced when whipped or heated.
Heavy cream is produced through centrifugal separation of fresh milk, concentrating the fat globules while removing the skim milk. The resulting product is typically pasteurized or ultra-pasteurized to extend shelf life. Stabilizers or thickeners may be added to commercial products, though pure heavy cream contains only milk fat and milk solids.
Culinary Uses
Heavy cream serves as a foundational ingredient across numerous culinary traditions, functioning as both a finishing component and a cooking medium. It is whipped to create piped decorations, mousse, and lighter textures; reduced by simmering to concentrate flavors and create rich sauces; and used in baking and pastry work for custards, ice cream bases, and ganaches. In French cuisine, it features prominently in sauce preparations such as crème fraîche-based reductions; in Italian cooking, it enriches risotto and pasta sauces; and in American preparations, it appears in soups, coffee beverages, and desserts. The ingredient is essential in chantilly cream, crème brûlée, panna cotta, and countless continental dishes.