Heavy Cream
The thick, rich top layer of fresh milk with 36-40% fat content. Whips into whipped cream, thickens sauces, and makes everything more delicious. Also called heavy whipping cream.
Where to Find It
Dairy aisle, near the milk and half-and-half. Usually in pint or quart containers. Look near the specialty creamers too.
How to Pick a Good One
Check the date — cream goes bad fast. 'Heavy cream' and 'heavy whipping cream' are the same thing (36%+ fat). Avoid 'whipping cream' (30-35% fat) for sauces — it's thinner.
How to Store
Refrigerate immediately. Keep sealed tight. Use within 5-7 days of opening. You can freeze it for up to 2 months — it won't whip after thawing, but works fine in sauces and soups.
Shelf life: Unopened: until date on carton. Opened: 5-7 days. Smells sour when it's done.
Substitutions
Half-and-half
Equal amountWon't whip. Slightly thinner sauce. Fine for most cooking.
Coconut cream
Equal amountDairy-free. Slight coconut flavor. Great in curries.
Whole milk + butter
3/4 cup milk + 1/4 cup melted butter = 1 cup creamGood for sauces, won't whip.
Evaporated milk
Equal amountSlightly sweet, lower fat. Good for soups.
Common Uses
Frequently Asked Questions
What's the difference between heavy cream and heavy whipping cream?
Nothing. They're the same product (36%+ milkfat). The FDA uses both names interchangeably.
Can I substitute milk for heavy cream?
Not directly — milk is much thinner. For sauces, use 3/4 cup whole milk + 1/4 cup melted butter per cup of cream needed. The sauce will be slightly less rich.
Can you freeze heavy cream?
Yes, for up to 2 months. It separates when thawed and won't whip, but it's fine for cooking (sauces, soups, baking).
Nutrition
Per 1 tbsp (15ml)
Key Nutrients