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Old 10-23-2012, 10:05 AM   #1
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Whipping cream or heavy whipping cream?

I can never get it right which one to use, heavy whipping or just whipping cream. I sometimes compare the dietary information in the store but that really has no clues for me. By the time I'm in the store I've already made up my mind I'm going to eat one or the other and the dietary info isn't much different; one has a bit more fat content. Anybody who is worried about fat shouldn't be eating either one.

My main use for cream is as an additive to savory sauces, making a creamy sauce a la minute. Last night's dinner is a perfect example: I sprinkled pork chops with curry powder, browned them in oil, then simmered or braised them in sweet Marsala wine and some pineapple juice. When the chops were done I put them aside in a warm oven and then began thickening and reducing the sauce by alternately adding whipping cream and more Marsala, reduce it, repeat the cycle a few times until I get a nice sweet creamy Marsala sauce flavored by the pan juices. Then I pour the sauce over the chops and serve them.

So which cream should I be using? One of the above or another kind of cream entirely?

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Old 10-23-2012, 10:15 AM   #2
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That sounds wonderful.
I think you can use either one of the 2 (they are just about the same thing).Also, you could try half and half.
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Old 10-23-2012, 10:16 AM   #3
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In my experience they can be used interchangeably. The heavy cream just has a bit more fat, but not enough of a difference to cause issues in a recipe.

I use a lot of cream for whipping and use both.

My store likes to confuse people. We have light cream, whipping cream, and heavy whipping cream. I answer a lot of questions about whether the "heavy whipping cream" is the same as heavy cream, it is.

Don't sweat it, they should work exactly the same in a recipe. If it means anything, I instinctively reach for the heavy cream.

half and half will work in some sauces, but it is less likely to give the exact result as cream. I've used half and half in vodka sauce with decent results, but like heavy cream better.
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Old 10-23-2012, 10:17 AM   #4
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I'm not sure which one you should use. I have successfully made sauce with 10% cream, 15% cream, 35% cream, and 40% cream. If I'm poor, I try the lower butterfat, cheaper cream and if I'm not poor, I go with the 40% cream and see how it turns out with a particular type of sauce. Then I try to remember.

What's the butter fat content of those two types of cream?
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Old 10-23-2012, 10:25 AM   #5
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If I'm not mistaken

heavy cream 35-40% fat
whipping cream 30-36%
light cream 20-30%

It may vary by manufacturer, but most commercial cream tends to be pretty consistent in their fat content. I find for instance that heavy cream tends to be 5 grams of fat per tablespoon and whipping cream 4.5 grams, seems to be the same among most dairies that serve this area.

I find that our local cream and those sold as European style, tend to be at 40% or even slightly higher.
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Old 10-23-2012, 03:04 PM   #6
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Either heavy cream or heavy whipping cream will work in a reduction sauce. Around here, we aren't offered whipping creams so the choices are simpler.

The high fat content is what keeps the cream from breaking when subjected to heat.

I use heavy cream for reduction sauces.
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Old 10-23-2012, 03:34 PM   #7
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We always use heavy whipping cream. The tasso pasta we had last night had a cream sauce base.
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Old 10-23-2012, 05:03 PM   #8
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You got me on this one! We get fresh cream or long life cream here and whipped cream in a can lol!
Heavy cream, clotted cream, heavy whipping cream.......
I'm moving to America ;)
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Old 10-23-2012, 05:10 PM   #9
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I've started using fat-free plain Greek yogurt for cream sauces and as a sour cream replacement. Tastes great, it's healthy, and I don't have to debate myself at the grocery store anymore
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Old 10-24-2012, 04:32 PM   #10
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Thanks for the replies. It looks like most people are as confused as I am. Looking at the dietary information on the cartons I can see little difference other than the heavy has a small amount more of fat, but not a lot.

And worse, I'm sure I've gotten both at one time or another, and I can't tell the difference in cooking, or the difference is so subtle that I haven't noticed it. Most often I use it to add a creamy effect to sauces.
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