Dairy Product | Lacto Vegetarian Low Carb Keto

Heavy Whipping Cream

Bos taurus Allergens: Milk
Heavy Whipping Cream

Sourcing & Taxonomy

  • Family Not applicable
  • Primary Cuisine Western, European
  • Seasonality Year-Round
  • Source Cow's Milk

The Forktionary Angle

"Its high fat content makes it ideal for creating stable whipped cream, enriching sauces, and adding velvety texture to soups."

Definition

High-fat dairy product with at least 36% milkfat, commonly used for whipping into a stable foam or enriching sauces.

Sensory Profile

TasteRich, Creamy, Slightly Sweet, Dairy
TextureViscous (liquid), Aerated/Fluffy (whipped), Smooth
AromaMildly Dairy, Sweet
AcidityLow

Technical Metrics

Culinary Functions

Whipping, emulsifying, enriching, thickening

Minimum Fat Content

36%

Shelf Life (Unopened)

Up to 1-3 weeks (refrigerated)

Nutrition Facts

Per 30ml (2 tbsp)
Calories340 kcal
Total Fat36 g
Saturated Fat23 g
Trans Fat1 g
Cholesterol100 mg
Protein2 g
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars3 g
Calcium70 mg
Iron0 mg
Potassium90 mg

Chef’s Secret

For perfectly whipped cream, ensure cream, bowl, and whisk are thoroughly chilled before whipping.

Substitutions

Best Match

Full-Fat Coconut Cream

1:1

Excellent dairy-free, vegan substitute for whipping and richness in sauces. Chill well before whipping.

Evaporated Milk (chilled & whipped)

1:1

Can be whipped when thoroughly chilled, provides a lighter foam and less richness, good for lighter desserts.

Half-and-Half + Butter

1 cup Half-and-Half + 1 tbsp melted butter

Simulates richness for cooking, but won't whip.

Cashew Cream

1:1

Vegan alternative for adding creaminess to savory dishes and some desserts; requires blending soaked cashews.

Buying Guide

Check milkfat content; opt for organic for better quality. Store refrigerated and use by expiration date.

Flavor Pairings

Coffee chocolate berries vanilla caramel citrus soups sauces.

Recipes Using Heavy Whipping Cream

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