a question about creams

mad max beyond eggdome · November 2008

ok, wife has a recipe that calls for 'heavy cream' ... can 'whipping' cream be substituted ok for this??

come on mensa man, i know you'll have an answer for me

Celtic Wolf · November 2008

Heavy Whipping Cream is Heavy Cream. "Whipping Cream" is a lighter cream but can still be used.

Richard Fl · November 2008

Theya re the same!

jeffinsgf · November 2008

According to the first couple of sites that come up on Google, heavy cream has a butterfat content around 42%. "Whipping Cream" that is not labeled "Heavy" is most likely light whipping cream with a butterfat content in the low to mid 30's.

Maybe the carton is labeled with BF content? The sites I looked at all said the sub was acceptable.

mad max beyond eggdome · November 2008

see, i knew you'd have an answer :woohoo: . ..

thanks pete. ..i thought it would be ok. .. .

mad max beyond eggdome · November 2008

others say not quite the same, but close enough for gov't work. ... thanjks rich!!

mad max beyond eggdome · November 2008

thanks jeff. ..always know i can come here for a quick answer to a question on anything related to food!!!

Celtic Wolf · November 2008

I have often used half and half in things calling for whipping cream with excellent results.

Hell with enough patience you can make whipped cream with Half and Half.

fishlessman · November 2008

dont know your answer, but i found something new with creams this weekend making a lobster chili. it called for creme fraiche, take a pint of heavy creme and mix with 4 tablspoons butter milk and place it on the counter in a glass jar for 24 hours, very similar to sour creme only it sets up better, scooped on lobster chili or bisque etc, very good, taste is slightly sour but tangy, between sour creme and yogurt.

a question about creams

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