I’ve always thought that heavy cream and whipping cream are exactly the same. I never doubted that they are two different kinds of cream until I cannot get a good whip from a whipping cream.
Whipping cream contains between 30% to 36% fat content.
Heavy cream contains 36% or even more.
This fat content is needed to make the cream stable when whipped. The higher the fat content, the more it will be stable.
In my local grocery store, I rarely find heavy cream. If I can remember it correctly, there was once when I made these Tiramisu Cupcakes.
There are times that I don’t even notice if I take heavy or whipping cream, until I made cupcakes with whipped cream frosting and I got a total cream meltdown the moment I took my photos. I went back to the garbage bin to see what cream did I get and that’s the time when I searched about heavy cream and whipping cream.
Though whipping cream cannot hold its shape for a long time, there is one way on how to maintain its stability. The solution is the use of gelatin powder (agar-agar for the vegetarian substitute). The gelatin powder helps the whipping cream holds it shape a lot longer. You can run to Google and ask for ‘Stabilized Whipped Cream’ recipes and see what works for you. 😉
“Sharing will enrich everyone with more knowledge.” -Ana Monnar
Wishing you a day full of smiles! 😀 😀 😀