Whats the difference between heavy cream and whipping cream

While the labels may look similar, there's a big difference between heavy cream and whipping cream.

Published on March 8, 2019

With all the options available in the dairy aisle, it's okay to contemplate the difference between heavy cream and heavy whipping cream. And where does simple whipping cream fit in?

Their similar labels and placement next to each other on store shelves are confusing, even to advanced cooks, but ultimately they differ, and using them interchangeably will affect the consistency, texture, and flavor of certain dishes.

Below, we explain the differences between heavy cream, heavy whipping cream, and whipping cream, plus how to decode the labels and best uses for each type of cream.

Heavy Cream vs. Heavy Whipping Cream

Heavy cream and heavy whipping cream are actually the same product with two different names. According to the U.S. Food & Drug Administration (FDA), heavy cream and heavy whipping cream must contain at least 36 percent milkfat. Their nutritional info is also the same—both contain about 50 calories, 5 grams of fat, and 3.5 grams of saturated fat per tablespoon.

Next time you see them displayed next to each other in the grocery store, you won't have to think twice about which one to pick up. Different labels, same delicious dairy product.

Heavy Cream vs. Whipping Cream

Think they're the same? Think again. These seemingly similar varieties of cream contain different amounts of milkfat, which can create very different products.

Whipping cream contains between 30 and 35 percent milkfat, which means that it is a lighter product than heavy cream and heavy whipping cream. Whipping cream contains only 45 calories, 4.5 grams of fat, and 3 grams of saturated fat per tablespoon. Most packages list the milkfat content so if you're not sure which cream is right for your recipe, just read the label.

The 5 percent difference may not seem like a big deal, but it can drastically change the richness and thickness of soups, sauces, and sweets. The lower fat content in whipping cream means that it won't ever achieve perfectly stiff peaks when whipped.

So, for or a truly impressive whipped cream topping on pies or cakes, use heavy cream.

RELATED: How to Make Whipped Cream

Cooking with Heavy Cream and Whipping Cream

The versatility of heavy cream makes it best for super creamy, rich recipes like tomato and shrimp bisque, scalloped potatoes, and classic butterscotch sauce. If you try to make whipped cream with heavy cream, it won't hold its shape as well when whipped. The end result will be similar to the consistency of Cool Whip, rather than a thick, creamy topping.

Whipping cream is ideal for whipped cream. It has as a lighter, airy texture due to the lower amount of milkfat. Whipped cream made using whipping cream, not heavy cream, is perfect as a dollop on ice cream or a garnish for meringues, berries and coconut cream, beautiful sheet pan pavlova, and more.

Bottom Line: We recommend purchasing heavy cream for all of your cooking and baking purposes. It's a more versatile product than whipping cream and oftentimes easier to find. In terms of nutrition, there's hardly a significant difference between them.

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There are a daunting number of cardboard pints and quarts of different cream varieties at the grocery store. Which is which? Is there a difference between them? Here’s a complete rundown so you won’t find yourself scratching your head the next time you’re in the dairy aisle.

The Difference Between Half-and-Half, Light Cream, Whipping Cream, and Heavy Cream

The difference between these four common cream varieties is really just the amount of fat they contain.

• Half-and-half contains 12 percent fat
• Light cream contains 20 percent fat
• Whipping cream contains 35 percent fat
• Heavy cream contains 38 percent fat

The higher the fat content, the thicker the cream, and the easier it is to whip into stable peaks (or whipped cream). Higher-fat creams are also more resistant to curdling, so they are a better choice in soups and sauces, when the cream is heated.

If you’re trying to avoid cream with higher fat for a particular reason, try the cream with the fat content just below the one called for, as it will be the closest subsitute, before experimenting with lighter creams.

What Is Half-and-Half?

Half-and-half is exactly what it sounds like, equal parts whole milk and light cream. It contains about 12 percent fat, which makes it richer than whole milk (which contains 3.5 percent fat), although less rich than light cream. This makes it a popular addition to coffee because it lends a little more richness to the cup than whole milk does, but not as much as cream. It doesn’t, however, contain enough fat to be whipped. So enjoy it in your mug or try using it in desserts that call for equal parts milk and cream, like panna cotta.

What Is Light Cream?

One step up is light cream, which contains about 20 percent fat. While richer than half-and-half, it still doesn’t contain enough fat to be whipped, so it’s a good choice if you want even more creaminess in your coffee. It’s also nice drizzled over fresh fruit, pound cake, or fruit crisps or crumbles. Light cream could potentially curdle when a substantial amount is heated in a soup or sauce, but you won’t run that risk if you add just a splash to scrambled eggs before cooking them — the result will be extra creamy.

What Is Whipping Cream?

Now we’re getting into high-fat territory. At a hefty 35 percent fat, whipping cream can indeed be whipped into luscious peaks for all your cake and pie dolloping needs. It’s also rich enough that it won’t curdle when heated in soups and sauces. It’s nearly identical to heavy cream (see below), so if a recipe calls for heavy cream and you can only find whipping cream, feel free to use that instead.

What Is Heavy Cream?

At the top of the charts is heavy cream, sometimes also called heavy whipping cream, which contains about 38 percent fat. It’s pretty much indistinguishable from whipping cream — both can be whipped, churned into ice cream, and added to soups and sauces without the risk of curdling. We also wouldn’t tell anyone if you splash a little into that coffee or drizzle a bit onto your morning bowl of oats.