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Home » Dairy » Milk » Cream » Heavy Cream

Heavy Cream

Heavy cream is a North American generic term for creams that have at least 35-36% butterfat in them.

They can be whipped and because of the higher-fat content, aren’t as likely to curdle in sauces as lower-fat creams.

Heavy cream is a bit too heavy for coffee (though you can thin it with milk or water in a pinch). It is good for pouring over fruit or cooked cereals.

Substitutes

For whipping, there is no cream substitute for Heavy Cream unless you go for a higher fat content and use Double Cream.

For sauces or in cooking:
EITHER

⅓ cup (2.5 oz / 75 g) unsalted butter, melted and cooled a bit plus ⅔ cup (5 oz / 160 ml) milk = 1 cup (8 oz / 250 ml) heavy cream

OR

any of these: Evaporated Milk, a high fat yoghurt such as Greek Yoghurt (regular yoghurt will curdle), Sour Cream, Ricotta Cheese, Crème Fraîche, or puréed unsalted Cottage Cheese.

Other names

AKA: Heavy Whipping Cream
Italian: Panna

This page first published: Mar 1, 2003 · Updated: Jun 23, 2018.

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Tagged With: American Food, Canadian Food

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