heavy vs. whipping cream

[luv2cook]

Does anyone know the difference? I don't. I found a recipe that calls for 1/4 c. of whipping cream and I have about that much left from a recipe that called for same. Are they interchangeable????

[Linda in MO]

They're the same thing.

[luv2cook]

thanks, linda. now, isn't that sneaky and misleading on the part of the dairy people, huh? http://www.cookinglight.com/bbs/wink.gif

[kentgirl]

Linda in MO - I was surprised at your answer as I always thought there was a difference - so I did some checking. In my Joy of Cooking cookbook, it says the following:

"Whipping Cream: This is skimmed from milk that has been standing 24 hours or longer. Whipping Cream has 30 to 36% milkfat. Cream containing 36% to 40% milkfat is referred to as heavy cream."

The higher the fat content of cream, the faster it will whip and the firmer will be its consistency

Here's a link that also talks about the differences: http://www.davidlebovitz.com/cgi-bin/newsdesk.cgi?a=75&t=qadisplay.html

[This message has been edited by kentgirl (edited 01-20-2001).]

[Linda in MO]

Oops, sorry! I always thought they were the same thing. I have only seen whipping cream at our stores and that's all I have ever used in recipes calling for whipping or heavy cream.

[laughsandlaughs]

another whipping cream tip....i saw on "Cooking Live with Sara Moulton" that you shouldn't try to use Ultrapasturized Cream for whipped cream, as it's more difficult to whip. I have no idea if this is the case, but since seeing that I've been careful not to buy it. http://www.cookinglight.com/bbs/smile.gif