Is Heavy Cream the Same as Heavy Whipping Cream?

While reading any recipe or perusing the dairy aisle, you might have noticed that “heavy cream” and “heavy whipping cream” both of these words are used interchangeably. It raises a common question:

Are they the same?

If we talk about bakers, cooks, health-conscious individuals, and food lovers, the difference between them could be in terms of texture, taste, and sometimes nutritional value. However, we will briefly explain the differences between the two in terms of flavor, nutritional value, and texture.

What Are Heavy Cream and Heavy Whipping Cream?

Both heavy whipping cream and heavy cream are rich dairy products made from milk. Cream is basically a high-fat layer that forms on top of milk when it is left to sit. Then the layer of milk is separated by using the centrifugal method. It’s then sterilized and pasteurized to sell it in cartons or tetra packs. The difference between different types of creams is the content of milk fat in them.

The Technical Definitions

According to the U.S. FDA, the definitions and labeling standards for both are:

Heavy Cream is labelled as heavy cream or heavy whipping cream. It must contain at least 36% milk fat.
Whipping Cream is also labeled as light whipping cream in the market. It has less than 30 % fat in it. It is fat that can be whipped but not rich in fats.

So when a product is mentioned as “heavy whipping cream” on it, it means that it is heavy cream.

Similarities and Key Differences

Whipping Cream

It is more stable and holds its shape longer

More creamy, mostly used in sauces and desserts.

It is ideal for desserts like ice cream, sauces, and frosting. Heavy Whipping Cream

It is softer, but it is not more stable and collapses sooner.

It is light in texture and used in toppings.

It is used for toppings where full richness is not needed, like cakes, etc.

Can you use in place of eachother?

Yes, you can use one in the place of another. Most of the time, you would not notice a big difference between the two. Most of the time, the use of cream depends on what you are making.

If the recipe says for heavy whipping cream, but you used whipping cream. You will get a light texture, as whipping cream may not form a stable texture.
If you are using heavy whipping cream instead of whipping cream for making sauces or baking, it may work, but it is slightly thicker, so it may alter the texture of the product.

Nutritional Value of Whipping Cream:

If we look at the nutritional value, depending upon the dietary goals, it has

Number of Calories: 52 kcal

Total Fat: 5.5 g (Saturated Fat: 3.4 g & Trans Fat: 0.2 g)

Amount of Cholesterol: 22 mg

Protein per gram: 0.3 g

Carbohydrates: 0.4 g (Sugars: 0.3 g)

Calcium: 10 mg (≈1% DV) & Sodium: 5 mg

Vitamins: Vitamin A: ≈10% DV & Vitamin D: Small amount (varies by fortification)

We have checked the nutritional value, but if you compare both you will find out that both are different depending upon:

Heavy whipping cream contains a higher amount of fat, resulting in more calories per serving.
The extra amount of fat present in heavy whipping cream makes the cream more satiating and stable.
People who are managing their diet plan have to choose less whipping cream, as it contains more saturated fats and calories.

How to use and store whipping cream?

For buying and storing whipping cream, something must be done:

Must check the label to see if it is whipping cream or heavy whipping cream. Check the amount of fat in it.
Whipping cream is most effective at a specific temperature, so chill the cream for optimal results.
Minimally processed creams can work better, so use non-ultra-pasteurized cream.
Some commercial brands add stabilizers to cream to make it a more stable texture. This will affect the behavior of the product.