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Heavy Cream

cup

Heavy cream, also known as heavy whipping cream, is a dairy product with a high-fat content, typically between 36% and 40% fat. Produced by separating the fat-rich portion from whole milk, it's prized for its rich flavor, smooth texture, and ability to be whipped, emulsify, and thicken sauces. It adds richness and body to dishes.

History

Heavy cream's origins are tied to the history of dairy farming and milk processing. Historically, cream was a natural byproduct of allowing milk to settle, with the fat rising to the top. Before homogenization, this natural separation was common. The development of centrifugal separators in the late 19th century further refined cream production. It became a staple ingredient in European and North American cuisines, prized for desserts and sauces, and later, in savory applications.

Common Uses

  • Whipping into whipped cream for topping desserts, such as pies and cakes; add sugar and vanilla for flavor.
  • Thickening sauces and soups, creating creamy textures and rich flavors in dishes like cream sauces for pasta, stews, and bisques.
  • Incorporating into ice cream, custards, and other desserts for its high fat content and smooth texture, ensuring a rich and smooth product.
  • Adding richness to coffee and hot chocolate, enhancing both flavor and texture.
  • Used in baking for cakes, muffins, and quick breads where it contributes moisture and tenderness, providing a tender crumb.

Storage Tips

Store heavy cream in the coldest part of the refrigerator, usually the back of a shelf, away from the door, to maintain a consistent temperature. Keep it in its original, tightly sealed container to minimize air exposure and odor absorption. Once opened, use within 5-7 days for optimal quality. Avoid freezing, as it can alter the texture and emulsification properties. Store in a container that can be resealed for preservation of quality.

Nutrition Facts (per 100g)

fat 36g
fiber 0g
sugar 3g
sodium 30mg
protein 2.4g
calories 340kcal
carbohydrates 3g

Common Substitutes

  • Whipping cream (lower fat content, approximately 30-36%), can be used in equal parts.
  • Half-and-half (10-18% fat) can be used in sauces and soups, but will result in a less rich product; consider adding butter or olive oil for increased fat content. Use equal parts for substitution. If used for whipping, it will not hold its shape well.
  • Coconut cream (the thick, solidified part of canned coconut milk) is a dairy-free alternative that will alter the flavor profile; use equal parts for substitution.
  • Full-fat Greek yogurt can be mixed with milk or cream for a tangy, slightly thicker sauce; the flavor profile will change. Use approximately equal parts.
  • Mascarpone cheese, diluted with milk or cream, can create a richer, smoother texture in sauces and desserts; use a ratio of 1 part mascarpone to 2 parts milk or cream.