Heavy whipping cream, also known as heavy cream or simply whipping cream, is a rich and thick dairy product derived from cow's milk. With a high butterfat content, typically around 36-40%, heavy whipping cream is renowned for its velvety texture, smooth consistency, and indulgent flavor.
Produced by skimming the top layer of milk, heavy whipping cream undergoes a process of agitation or churning, which encourages the separation of milk fat from the lighter, liquid substance. This extracted fat is then homogenized, pasteurized, and packaged for commercial use.
Heavy whipping cream serves a variety of culinary purposes due to its luxurious, creaminess and high fat content. It is a staple ingredient in baking, lending richness and moisture to cake batters, pastry creams, and homemade ice cream. Additionally, it is commonly used to enrich sauces, soups, and coffee beverages, as well as to create fluffy, stiff peaks when whipped. The high fat content in heavy whipping cream makes it an ideal choice for thickening and emulsifying various dishes, resulting in velvety, smooth textures.
While similar in nature to light whipping cream, heavy whipping cream contains a higher fat percentage, giving it a denser consistency and contributing to a richer taste. Its desirable attributes make it a favorite amongst chefs, bakers, and home cooks for creating decadent and mouth-watering culinary creations.
