Difference Between Heavy Cream and Whipping Cream (With Table)

Milk is a liquid superfood which is rich in nutrients. Milk is the source of several other dairy products like yoghurt, cheese, butter, cream, and others. Cream is primarily divided into two major types – heavy cream and whipping cream. Though both the varieties of cream seem similar, there are distinct differences.

Heavy Cream vs Whipping Cream

The main difference between the heavy cream and whipping cream is in the content of the fat in both the varieties. Heavy cream also known as heavy whipped cream has a fat content of 36% , whereas whipping cream has less fat content and lies in the range of 30-36%.

Heavy cream is consumed by all on a daily basis. Heavy cream refers to the thick heavy part of the milk which sets on the top layer when cooled; containing a high amount of fat of about 36-40%. It can be easily produced and commonly used.

While whipping cream or whipped cream is generally light and fluffy in texture and can easily hold a shape or structure if done so. It has comparatively less fat than heavy cream i.e., 30-36%. It can whip well as it has certain amount of fat which can make fat globules and can form air bubbles.

Comparison Table Between Heavy Cream and Whipping Cream

Parameters of ComparisonHeavy CreamWhipping Cream
Fat ContentIt has minimum of 36% and maximum of 40% fat content. It has minimum of 30% and maximum of 36% fat content.
Calorie ContentIt has heavy calories i.e., has 5% more calories than per tablespoon of whipped creamIt has comparatively less calories than heavy cream
ConsistencyHeavy cream whips better as it has more fat contentWhipping cream also whips well but has a lighter cloud like texture
Fat (in grams) 5.4 grams or more 4.6 grams approx
ApplicationHeavy cream goes well with savory dishes due to its high fat content Whipping cream goes well with sweet dishes as it is fluffy and soft

What is Heavy Cream?

Heavy cream is also known as heavy whipped cream, and it has a fat content of minimum 36%, which ranks top regarding fat content in any dairy products. Due to the high amount of fat in heavy cream it whips better than any other creams as it has greater amount of globules of fat.

Heavy cream has the potential to make air bubbles comparatively more due to which it is widely used in ice creams, pasta sauces, pastry fillings & piping and also chowders, and has several other applications. Some other uses are crème fraiche, seafoods, chowder, scones, biscuit, frosting cake, oats, salads, potatoes, eggs, The two main uses of heavy cream are as ice cream and sour cream.

In ice cream, it is used to create round molds or lumps of heavy cream as it is rich in fat and makes ice cream a high calorie food. While sour cream has a salty taste or buttery texture which is used in food items such as tacos, pasta and it can be a great topping for enhancing the taste of soup. Heavy cream has a thick and sour texture.

There are several substitutes of heavy cream like soy milk with olive milk for users who are vegan and want quick substitute, coconut cream which has a healthy and creamy constituency and is a dairy free product, cream cheese, milk or half-and- half butter, whole milk with cornstarch and others which have a similar texture.

What is Whipping Cream?

Whipped cream or whipping cream is a similar product like heavy cream, which has a comparatively less amount of fat i.e., 30-36% than heavy cream. Whipped cream is generally used in sweet dishes, making it more delicious. It is most likely light and very fluffy and can be whisked well as it also has a certain amount of fat which helps it hold a shape without melting.

Whipped cream is produced using the following ingredients on an industrial level which are whole milk, unflavored Gelatin (to give it a thick consistency), and Confectioners’ sugar. The product is prepared at a colder temperature which helps in the formation of ideal consistency.

The procedure of making whipped cream is by taking chilling bowl and mixing the vanilla extract and the chilled cream in the bowl. Adding some sweetener to it is mandatory. The blending starts at low speed initially and slowly the speed is increase to medium-high. The last step is to blend or whisk it a little more till the amount of the cream appears to be double than the one taken initially.

Whipping cream is mostly used in cakes without any frosting, chocolates, coffee drinks, pies and tarts and fruity crisps. Whipping cream due to its cloud like structure is used widely in sweet dishes and drinks.

Main Differences Between Heavy Cream and Whipping Cream

  1. Heavy cream has moderately more milkfat than whipping cream, whereas whipping cream has a fat tendency less than 36% and minimum 30%.
  2. Heavy cream is high on calories, which is 800 calories or nearly 80grams of fat, while whipping is low in calories comparatively and is standard for someone maintaining a keto diet.
  3. Heavy cream doubles in volume and it can hold its shape when whipped thoroughly, while whipping cream is rich enough to maintain a shape but produces a lighter, less-sturdy whipped cream.
  4. Heavy cream is best for cream puffs and peas or zabaglione, trifles, ice cream sundaes and pies, while whipping cream enhances the food item as a light topping or filling and is best for desserts or sweet drinks and dishes
  5. Heavy cream is also great for recipes that call for piping cream or from a pastry bag while whipping cream is not a good choice for piping or making ice creams for its fluffy tendency, as it cannot mold into a shape for longer period of time.

Conclusion

The heavy cream and whipping is not the same as the fat tendency and the calories differ a lot. A cream which can be adapted easily in day-to-day life is the heavy cream. Both the types of creams are used extensively in the food industry and produced on a bulk commercial level.

Heavy cream is more versatile as compared to whipping cream because it can be used in sweet, savory, etc.; all kinds of dishes. Whipping cream is fluffy and loses its shape due to less fat content. Therefore, it is only used in sweet dishes, making it less versatile.

References

  1. https://meridian.allenpress.com/jfp/article-abstract/38/1/36/425554
  2. https://www.sciencedirect.com/science/article/pii/S0022030288796289
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