tablespoon heavy or whipping cream

Heavy cream and whipping cream are high-fat dairy products derived from the fat layer naturally present in whole milk. Heavy cream (also called heavy whipping cream) contains 36–40% butterfat, while whipping cream contains 30–36% butterfat, making heavy cream slightly richer and easier to whip into stable peaks. Both are produced through mechanical separation of cream from milk, followed by pasteurization. The fat content gives these products their luxurious mouthfeel and characteristic white to off-white color.

Heavy cream and whipping cream are functionally similar in most culinary applications, though heavy cream's higher fat content makes it marginally superior for whipping and produces whipped cream with greater stability. Both have a mild, slightly sweet dairy flavor that serves as a neutral enrichment in both savory and sweet preparations.

Heavy and whipping cream are fundamental ingredients in both classic European and modern cuisines. They are whipped into mousses, desserts, and toppings; added to sauces to create smooth, velvety textures in pan reductions and cream sauces; and incorporated into soups, stews, and braises to enrich and balance acidity. These creams are essential for custards, ice cream bases, crème fraîche, and sour cream. In savory cooking, they finish sauces à la crème in French cuisine and appear in dishes like stroganoff and creamed vegetables. Cream is also employed in mashed potatoes, pasta dishes, and coffee preparations.