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Old 02-18-2017, 06:25 AM   #1
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Heavy Cream, where in the market?

I'm trying to make a recipe from here that calls for heavy cream, like 1 cup.

the grocer has half and half next to the milk. They also have these little boxes like we used to get in school called Whipping Cream?

Is That Heavy Cream?

Confused as always.. Eric. Austin Tx.

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Old 02-18-2017, 06:49 AM   #2
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That would be it. Our carton actually reads "heavy whipping cream".
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Old 02-18-2017, 07:32 AM   #3
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Heavy Cream/Whipping Cream is 35% MF

I usually substitute with 18% for the 35%. Unless the recipe needs all the fat to work but in my experience, it is usually just for "mouth feel".
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Old 02-18-2017, 08:50 AM   #4
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I usually buy it in a 32 oz. carton that says, 'heavy whipping cream', current prices are $3.99 at one store, often up to $4.99 at others. While it is a luxury item, you can use it in curries, cream soups, making butter, in coffee, cream gravies, frostings, making caramel, and there seems to be no shortage of uses for it. It's become a habit to have on hand, one I wouldn't easily give up. The prices are pretty high so if we have budget cuts, it won't be around forever here.

Cream keeps well in the refrigerator, often lasting a week or two. Extra containers that are sealed are kept in the refrigerator for weeks. I've never had mine go bad.

Heavy whipping cream is found in the milk case of the super market, where milk, half and half, almond milk, soy milk, and coconut milk, are found.
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Old 02-18-2017, 09:48 AM   #5
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'Heavy Cream' is what we call 'Double Cream' in the UK. It's much thicker than whipping cream, and is better than the thinner whipping cream for certain recipes, however, if you're looking to do a cream based sauce, it's just a question of reducing your whipping cream until it thickens the sauce. Many people prefer that.

I don't know if any of you have heard of 'Devon cream', which is even thicker still, and whips to a very thick cream - not always desirable, and you would certainly need less if you used that, as the fat content is higher, but it's delicious on cakes and pastries. For savoury dishes I always go for the thinner cream, and for cakes and sweet pastries it has to be full fat - and then you go on a diet for a few days to work it out of your system, and also walks every day for a week to work off the fat!

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Old 02-18-2017, 09:49 AM   #6
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Depending upon what you are making, half and half can be substituted for heavy cream. I use half and half for cream sauces to cut down on fat and calories.

"A cup of heavy cream has 800 calories and 88 grams of fat. A cup of half and half, a commercial mixture of light cream and whole milk, only has 320 calories and 24 grams of fat. Replacing heavy cream with half and half lowers both the calories and the fat in a dish by more than 50 percent. However, it does not work well for making whipped cream, and it makes a thinner sauce than heavy cream when used as a thickener."

Source: https://www.reference.com/food/can-half-half-substituted-heavy-cream-329bc93d813600a9#
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Old 02-18-2017, 10:01 AM   #7
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Heavy cream and whipping cream are different names for the same product. They typically contain between 35% and 40% milk fat.
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Old 02-18-2017, 10:48 AM   #8
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Quote:
Originally Posted by tenspeed View Post
Depending upon what you are making, half and half can be substituted for heavy cream. I use half and half for cream sauces to cut down on fat and calories.

"A cup of heavy cream has 800 calories and 88 grams of fat. A cup of half and half, a commercial mixture of light cream and whole milk, only has 320 calories and 24 grams of fat. Replacing heavy cream with half and half lowers both the calories and the fat in a dish by more than 50 percent. However, it does not work well for making whipped cream, and it makes a thinner sauce than heavy cream when used as a thickener."

Source: https://www.reference.com/food/can-half-half-substituted-heavy-cream-329bc93d813600a9#
I do the same. DH uses half and half in his coffee, so we always have it on hand.
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Old 02-18-2017, 11:46 AM   #9
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Some stores here carry heavy cream, light cream and whipping cream. Some (like mine) carry heavy whipping cream, light cream and whipping cream. This confuses so many people, especially around the holidays when they are making dishes that are either new to them or ones that they only make once a year.

They are almost always skeptical when I tell them that in most cases heavy cream and whipping cream are interchangeable. If they only knew how much experience I've had with cooking and baking with cream!
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Old 02-18-2017, 12:30 PM   #10
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We keep heavy cream for weeks and have never had it go bad, even after opening. It has a longer expiration than milk does. We don't use a lot of milk so I'll keep cans of evaporated milk, which can be subbed out for whipping cream in SOME recipes, or mix heavy cream with water to replace milk instead of buying milk and usually ending up pouring some down the drain.
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