Difference Between Cream and Whipping Cream

Creams are the most important component of any cake shop or bakery shop. The cream has a little less use as compared to any cake shop.

But from homemade desserts to caramel sauce and numerous ways to use the cream, we consider so many varieties that we don’t even realize. We come across two varieties in daily use: regular cream and whipping cream.

Do they differ? 

Cream vs Whipping Cream

The main difference between cream and whipping cream is that cream has about 10-50% of milk fat, whereas whipping cream has about 30% of milk fat. Cream can’t be used as toppings whereas, whipping cream serves best when used as toppings. While 1cream is prepared for milk, whipping cream is prepared from fresh milk.

Cream vs Whipping Cream

The cream is composed of a higher-fat layer which is removed during homogenization. Again, the cream is of varying grades and types according to the aggregate butterfat content.

Whatever the dish is, the cream should always be fresh. Moreover, one should always check the use-by date before buying and using cream.

We shouldn’t keep the cream under refrigeration for more than 7 days.

Whipping cream is a cream with a thick composition, which is commercially prepared by beating. Due to this constant beating, the whipping cream turns to be fluffy and creamy.

One can easily beat milk and cream using a mixer, fork, or whisk. The cream is sweetened using confectioner’s sugar and flavored using some vanilla flavors for better taste.

Confectioner’s sugar is used to melt and blend without leaving behind the grains easily.

Comparison Table Between Cream and Whipping Cream

Parameters of ComparisonCreamWhipping Cream
Fat contentThe fat content of the cream varies from 10-50%, depending on the type of cream.The fat content of whipping cream is about 30%.
Preparation MethodThe cream is prepared by skimming the upper layer of milk, which is yellowish in color, super-rich, and has a luscious taste.Whipping cream is prepared by skimming and beating the double cream of dairy products, high in fat content. 
Nutritional ValueA tbsp of cream contains about 23 calories, 3.8 grams of fat, and 0.3 grams of protein.A tbsp of whipping cream contains about 46 grams of calories, 4.6 grams of fat, and 0.3 grams of protein. 
Shelf TimeWhen stored in the freezer in proper packaging and temperature, canned cream stays good for about 120 days.When stored in the freezer in proper packaging and temperature, canned whipping cream stays good for about 6 months.
UsesCream finds its applications in custards, cakes, stews, sauces, puddings, soups, and ice creams.Whipping cream finds its applications in toppings of lassi, sweet pies, milkshakes, blueberries, ice cream sundaes, strawberries, and peaches.

What is Cream?

Cream, one of the most common daily products, comprises yellow-colored fat globules of milk that get deposited and floats on the surface of the milk when it is allowed to stand undisturbed for some hours.

There are various types of cream. Double cream, also known as rich cream, comprises 48% or more fat content without thickening agents. 

Pure cream comprises 40% fat content without any kind of thickening agents. Thickened cream shall contain 35% fat content, with some thickening agents and modifiers such as vegetable gum, gelatin, etc.

Due to these thickening agents, thickened cream forms more whip and doesn’t separate easily. 

Thickened cream comes in another version with a less fat content of about 18%, due to which it doesn’t form much whip.

Clotted cream, also known as scalded cream, comprises an average of 48% milk fat and comes with a slight caramel flavor. Sour cream includes only 18% of milk fat produced by the heating of cream continuously for 12 hours at 20°C. 

Due to the heating process, lactic acid is produced in the cream, which tastes sour and comes with a thicker consistency.

Crème fraiche contains about 38-48% milk content. It is less sour and thick in comparison to sour cream. Long-life cream is prepared by UHT (ultra-heat treatment) and has about 35% milkfat.

Pressure-packed cream contains at least 25% milkfat which is slightly reduced and thickened. Canned cream comes with 21% milk fat and can be preserved for a long.

What is Whipping Cream?

Whipping cream refers to the heavy cream produced by beating the milk and the cream. Whipping cream contains fat content of about 30%.

But, the fat content is always less than 36%. It comes with a soft texture with light peaks whose height is much higher than other dairy products.

The stabilization of the huge and tall heft is due to the minute air pockets formed by the cream in the entire volume of the whip. 

One can instantly prepare to whip cream in an aerosol can under high pressure. As a result of the high pressure, butterfat gets dissolved with nitrous oxide.

Another gas that can be used in nitrous oxide is carbon dioxide. These gases impart a source taste.

Besides vanilla, other flavors such as chocolate, coffee, orange are also used in place of vanilla. Whipping cream is also known by its other common names, such as squooshy cream in Scottish, spray cream, squirty cream, or aerosol cream. 

Just like cream, whipping cream tastes the best only when it’s fresh. Moreover, the taste of whipping cream is also enhanced if the cream taken is fresh.

Canned whipping cream has less natural properties due to preservatives, stabilizers, and additives. If the canned whipping cream is not stabilized correctly, it may impart a metallic taste and a nasty smell.

Whipping cream generally finds its applications in puddings, milkshakes, hot chocolates, hot apple cider, dark chai lattes, etc.

Main Differences Between Cream and Whipping Cream

  1. The main ingredient for the preparation of cream is milk. But, the main ingredient for the preparation of whipping cream is cream.
  2. The cream has a yellow tone with a cheesy texture. On the other hand, whipping cream is white with a soft texture. 
  3. The cream is again categorized into 9 types: double cream, pure cream, thickened cream, clotted cream, sour cream, crème Fraiche, long-life cream, pressure-packed cream, and canned cream. Whipping cream is again categorized into four types: light whipping cream, heavy whipping cream, rich whipping cream, and manufacturing cream.
  4. We can store the canned cream. When it is in the freezer with proper packaging and temperature, it will last for 15 to 18 weeks. But in the case of storing whipping cream, the can with appropriate packaging and temperature will last for 23 to 25 weeks.
  5. Skimming off the top layer of skin leads to the formation of cream. Whereas skimming of double cream leads to the formation of whipping cream.
Difference Between Cream and Whipping Cream


From fat content to preparation method, cream and whipping cream show differences; But along with the differences, we can not ignore the numerous good values they provide.

In-home cooking, the cream is a leading element for desserts and sweets. Whipped cream can also turn into butter and some other conversion. 

It can also be used as a creaming element for foods like coffee, soups, etc. The cream is a necessary ingredient for a person who follows a high-fat diet.

The necessity of fat value in the body can be complete if advised by nutritionists. The nutritional aspects of cream have high fat and high calories so, the consumption should be less or controlled. 


  1. https://www.sciencedirect.com/science/article/pii/S0308814611012854
  2. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1986.tb00404.x
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