Is Heavy Cream Same as Whipping Cream? Whipping Cream vs. Heavy Cream:
If we look at the chemistry of whipping cream and heavy cream, you are essentially looking at the same cream. Both types of cream must contain at least 36% fat. If you are buying light whipping cream, on the other hand, you might get cream that is 30% fat to 35% fat.
There are subtle differences that will affect your output when preparing pastries and other food with them. However, you can still use any of these creams for preparing whipped cream. We recommend using heavy cream for making whipped cream because it tends to be heavier and thicker. Heavy cream will also hold its shape better than its whipping counterpart. Therefore, we also recommend using heavy cream for toppings and pastry fillings. Heavy cream is also highly recommended for soups that require utter creaminess to become successfully prepared.
Heavy cream is your “all-purpose” cream. Feel free to stock these in the refrigerator, so you always have a supply. Heavy cream is versatile, and you will not go wrong with having extra boxes at home.
Another issue with whipping cream is that it may take longer for you to achieve stiff peaks because it has less fat. Exposure to room temperature can also make whipping cream lose its shape more quickly. We always recommend whipping cream while the cream is chilled for the best results (with either type of cream). That is if you truly want impressive whipped cream. If you don’t mind slightly non-stiff peaks, then there’s nothing wrong with settling with cream with less fat content. The flavors and creaminess will not be affected either way.