plus 2 tablespoons heavy cream

Heavy cream, also known as heavy whipping cream or double cream, is the high-fat portion of milk that naturally rises to the surface during the separation of milk solids and fat. It contains a minimum of 36-40% milk fat by volume in the United States, though international standards vary (double cream in the UK contains 48% fat or higher). Heavy cream is produced by mechanically separating the fat globules from milk through centrifugation. It has a rich, smooth texture and mild, slightly sweet dairy flavor that becomes more pronounced when whipped or heated. The cream may be pasteurized, ultra-pasteurized, or raw depending on production methods and regional regulations.

Heavy cream is distinct from lighter cream products such as light cream (18-30% fat) and half-and-half (10-18% fat), which have lower fat content and different culinary applications. The high fat content enables the cream to whip into stable peaks and creates an emulsified base for sauces and custards.

Heavy cream serves as a fundamental ingredient across numerous culinary traditions, prized for its ability to add richness, body, and luxurious mouthfeel to both savory and sweet preparations. In French classical cuisine, it is essential for creating beurre blanc, crème fraîche, and enriched sauces. It is whipped to form whipped cream (crème Chantilly) as a dessert topping and component in mousse, panna cotta, and choux pastry fillings. In savory applications, heavy cream is used to finish soups, braise meats, create creamy pasta sauces, and stabilize emulsified sauces. It is also essential in ice cream production, custards, and pastry creams. Small amounts (as in the example "2 tablespoons") are commonly used to finish dishes, enrich sauces, or add final textural complexity without overwhelming other flavors.