When it comes to baking and cooking, whipping cream and heavy cream are often used interchangeably. But the two items have very different qualities that make them better suited for some recipes than others. This article will explore what makes these two creamy ingredients different and when they should be used in your kitchen.
What is whipping cream vs. heavy cream?
Whipping cream, or light or “lightened” cream, is a product of pasteurization – a process that involves heating milk at specific temperatures to remove potentially harmful bacteria. After pasteurization, 30-35% of the fat content remains with most liquid removed. This leaves a thick yet airy substance that whips up quickly and easily.
Heavy cream has a higher fat content than whipping cream – usually between 36-40%. This makes it thicker and less airy, though still pliable enough to whip. It adds richness to sauces, soups, and desserts like ice cream or pastry creams.
When to use whipping cream vs. heavy cream
Whipping cream is ideal when you want something lighter and fluffier, like whipped cream topping or frostings. Its high liquid content helps create an aerated structure that can be piped onto cakes or used as a light layer over other desserts. On the other hand, heavy cream is preferred when you need something thicker and more stable. Its high-fat content makes it ideal for sauces, soups, pie fillings, and other applications with a desired velvety texture.
In addition, heavy cream is a great way to enrich and thicken smoothies or milkshakes. This makes it the go-to choice for creamy drinks like frappuccinos and milkshakes.
How to store each type of cream
The whipping cream should always be stored in the refrigerator and used within a week of opening. This is because it has less fat than heavy cream and can spoil more quickly. Heavy cream, however, can be stored at room temperature for up to two days before being transferred to the fridge for more extended storage. Both should be tightly sealed to prevent them from absorbing other flavors in the refrigerator.
Furthermore, it’s important to note that once they are whipped, both creams will break down due to the air bubbles created. So if you need a whipped cream topping with a long shelf life, you should look for stabilized options at your local grocery store.
Tips for getting the perfect consistency when using each type of cream
When using whipping cream, you must chill the bowl and beaters before you begin. This will help create a more stable emulsion as you whip your cream. Also, add sugar or other liquids to your whipped cream gradually, as this will help prevent the liquid from separating while being mixed.
Heavy cream should also be cold when you are ready to use it. For best results, start at a low speed and gradually increase until the desired consistency is reached. This will help ensure that any air bubbles created don’t cause your mixture to become too thin or break down prematurely.
How to make your homemade versions of each type of cream
You can make your heavy cream at home with just butter and milk. Combine 1 cup of melted butter with 4 cups of cold milk. Strain the mixture and then chill it until it’s thick enough to use in recipes.
Whipping cream can also be made at home using just one ingredient – heavy cream! Pour 1 cup of heavy cream into a bowl and beat on high speed until soft peaks form (about 5 minutes). This will give you a lightened version of heavy cream, perfect for making whipped creams or frostings. You can use mosa cream chargers to add extra air and stability.
Whipping cream has existed for centuries, first appearing in Europe in the 16th century. The French even have a unique name for it – crème fouettée.
Heavy cream was first produced commercially in 1882 by American dairy farmer William V. Lawrence. He is credited with inventing the modern-day homogenization process and revolutionizing the dairy industry.
Whipping and heavy cream can also be used in various other dishes, such as ice cream and even savory sauces.
Finally, heavy cream contains more fat than its lighter counterpart, with over 36% fat compared to 30%.
On the whole
Whipping cream and heavy cream are two essential ingredients for creating delicious desserts. Whipping cream is ideal for aerated toppings and frostings, while heavy cream works best when you need something thicker and more stable. It’s important to remember that both types should be cold when ready to use them and stored correctly to get the best results.
Understanding the differences between these two creams allows you to create unique dishes that will impress your friends and family. So don’t hesitate to experiment with different recipes – endless possibilities. Enjoy.