Their similar labels and placement next to each other on store shelves are confusing, even to advanced cooks. 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. 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, the same delicious dairy product. Whipping cream contains between 30 and 35% milk fat, 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 milk fat content so if you’re not sure which cream is right for your recipe, just read the label. The 5% 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 a truly impressive whipped cream topping on pies or cakes, use heavy cream. Whipping cream is ideal for whipped cream. It has a lighter, airy texture due to the lower amount of milk fat. Whipped cream is made using whipping cream, not heavy cream; it’s perfect as a dollop on ice cream or a garnish for meringues, berries, coconut cream, beautiful sheet pan pavlova, and more.
