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.
I dont know Taxy...we just get 2 types of cream...cooking cream which is thinner and cant be whipped and thickened cream which is a thicker cream, but I would say not as thick as double cream
Andy I am curious as to what dairies provide products in your area. We have Garelick and Hoods, then some lesser known ones. I thought both of the first ones I listed were everywhere in the eastern half of the state.
We also see Hood and Garelick Farms. Our primary store for groceries carries heavy and light cream and half and half. I never see any whipping creams.
It must be the smaller companies that label whippinig creams. All they are, are a bit lighter than heavy cream. I always have felt that heavy cream whips better than 'whipping cream.' The 'whipping cream' is only a few cents cheaper. I have noticed on whipping cream that it is 'ultra pasturized', whereas heavy cream is not. Not worth the worry or fuss over it. When I want to whip cream, I want the full cream.
We also see Hood and Garelick Farms. Our primary store for groceries carries heavy and light cream and half and half. I never see any whipping creams.
We also see Hood and Garelick Farms. Our primary store for groceries carries heavy and light cream and half and half. I never see any whipping creams.
Does that mean you don't see any cream labelled "whipping cream" or does that mean you can't buy cream that can be whipped into whipped cream?I can't remember seeing whipping cream in stores either
Does that mean you don't see any cream labelled "whipping cream" or does that mean you can't buy cream that can be whipped into whipped cream?
The cream I buy for whipping just says 40%.
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?
Sounds like a sweet sauce, rather than a savoury sauce (Marsala & pineapple juice). It's really your call, & it depends on what you are making. There are other thickening agents i.e. flour, or adding sour cream, cream cheese, mascarpone, etc at the end of cooking. I prefer half and half. Again, it depends.http://www.eatingwell.com/recipes/pork_chops_marsala_sauce.html