Heavy Cream V. Whipping Cream

[pinehurst]

These are not, I am guessing, able to be used interchangably in recipes?

And while I'm on the subject, does ANYONE have any decent methods for whipping cream by hand? I have strong arms and a willing spirit, but fear a total poop-out.

Thanks!

[attran99]

I always find it so hard to find anything that's not ultrapastuerized. I've not been able to find it in stores.

[iL Divo]

I use whatever cream I have in recipes. if all I have is heavy I thin it out with 1/2&1/2.
mostly making cream sauces it's my hubs coffee cream which is 1/2&1/2. hub loves a nicely seasoned cream sauce over pasta, any pasta. I do admit to (don't tell hubby though) using mostly skim milk with a little cream so it has some unctuousness.

I got a great find years ago when I bought a set of 4 copper round bottomed bowls small to large.
I use the biggest one completely clean, dry and cold set on a damp kitchen towel a clean/dry/cold whisk plus heavy cream out of frig hold on tight and whisk till where you want it.
I'm small and I'll admit to asking my giant husband who's always willing to lend strength where I fail.

[sandylc]

Try adding a bit of cream cheese or sour cream to creamy pastas for extra flavor and body.

[iL Divo]

brill sandy, I usually do but just a lil bit

[sandylc]

Great minds think alike!

[chef chicklet]

I'm so glad that you brought this topic up, I've been wondering what the differences were as well. Thanks to all that contributed to this thread, now I feel I'm better equipped to use each product and achieve optimum results. Knowledge is power! : >D

[iluvcookies]

For small amounts (1/2 cup or so), I put very cold cream in a tall narrow measuring cup that came with my stick blender. Then I put a cold metal whisk in straight down and roll it between my hands. It whips the cream pretty quickly.

And using regular, pasteurized cream is better than the ultra-pasteurized variety. I get mine at Trader Joe's. I don't have any at the moment to check the fat content though.

[Mangobob]

In the United States, in most grocery stores, "whipping cream" is about 32 to 36% butterfat. "Heavy whipping cream" is about 36 to 40% butterfat. The whipping cream bought by restaurants in quantity, not generally available to the public, is about 40% butterfat.

[monavano]

Does whipping cream (vs. heavy cream) separate when boiling?

[acgold7]

The 30% should not break when boiling but it's likely anything lower than that will.

[monavano]

Thanks. I try to save fat calories here and there when I can.

[acgold7]

This is completely cheating, and purists will howl, but when I have fat-phobes in the house, I'll sometime stabilize a lower-fat product like half & half or even -- ugh -- milk -- with a little cornstarch and use that instead. They can't tell the difference but I can.

[monavano]

I do this too with sour cream! Think stroganoff etc.

[chef chicklet]

Aha~ that's why I've had some cream break before, and someone tried to say that it wouldn't. I knew there was some science behind it all. Thank you!

[Kat]

In addition to whipping over a bowl of ice, I also put the metal whisk in the freezer ahead of time so It is super cold. I whipped by hand once, but needed a second whipper to finish the job as my arms just wore out!

[pinehurst]

Oh, nice. Every hint helps!

[acgold7]

As we've learned, the standards can vary based upon where you live. Here's a chart that shows the definitions of each kind of cream as sold in the US. In the supermarkets, it is safe to assume that each kind of cream sold just meets the minimum.

http://en.wikipedia.org/wiki/Cream#Un...

At Costco you can get 40% heavy cream.

[sandylc]

Great info! Does the Costco cream have additives? What brand is it, and is this nationally distributed?

[acgold7]

Unfortunately, yes, it has the same stuff that most of them do, stabilizers and emulsifiers to make it whip better (because it's UP), and it does vary by region. In our area (Northwest) it is from Darigold. The ingredient list includes Ultra Pasteurized Heavy Cream (Milk), Carrageenan, Mono and Diglycerides, Polysorbate 80. Gluten Free. Interestingly, the 40% is only available through Costco; in the supers you can only get 36%. They don't even mention the 40% on the Darigold Website.

What's really interesting is that in our area we also have Costco Business Centers that cater to the restaurant trade, and right next to the UP 40% Darigold Heavy Whipping Cream (in the cardboard carton) that they have in the regular Costcos, they have another one (in a plastic jug). This one is also 40%, but this one is not UP, and it doesn't have any of the additives, and the expiration date is always about a month sooner.

I don't know if this link will display for you but it shows them both.

http://www.costco.com/Common/Search.a...

[sandylc]

I'm thinking that the 5 grams of fat is the 36% and the 6% is more like the 40%, doing the rough math (I weighed some cream). I'll settle for the gums when I have to, but I won't do the Mono- and Di-s or the polysorbate 60/80s. I feel like I have to draw the line somewhere!!!

I occasionally run across a little organic brand that is just cream and 40% - this is good!

Why is it becoming harder to find real food???

[acgold7]

It is becoming harder, isn't it? As more and more local dairies and other food producers get bought by large corporations and the locations get consolidated, shipping distances increase and they need to find ways to preserve the food over longer periods of time, so they resort to UP (which as we've discussed in other threads killed my homemade mozz) and necessitates the use of things like the additives you noted above just to make the cream whip.

But the real stuff is still out there, as you've noted.

I added some interesting info and a link to my post above so you may wish to take another look at it....

[biondanonima]

Wow, so jealous that you can get those creams at Costco. Up here all we get at Costco is Land o' Lakes, which is fine but does contain stabilizers and is ultra-pasteurized. It whips fine, but doesn't taste nearly as good as the simply pasteurized stuff. I buy Ronnybrook brand for that purpose - it is DELICIOUS, but very expensive in comparison. Sigh. I agree with Sandylc - so frustrating that real food is becoming an endangered species!

[sandylc]

Look for the max number of grams of fat on the "nutrition" label. Around here some are 5 grams and some are 6. And, yes, don't get get ultra-pasturized or any ingredients other than cream (hard to find around here!)

[Karl S]

You will have much more reliable results with heavy cream, which is about 20% fattier. But, even more important, avoid ultrapasteurized versions if you can, and get plain pasteurized with no gum or stabilizer ingredients....

[pinehurst]

Outstanding dog icon, Karl S!

Metal whisk and glass bowl okay for whipping? I think I can find plain pasteurized at a local market.

[Karl S]

Make sure they are very cold and do it over a larger bowl of ice to keep them cold, since it will take longer than if you do it in a mixer. Copper bowls are nice for this.

The icon is of my late beloved Boston Terrier. Always eager to be present and of help.