heavy cream & whipping cream

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Permalink Reply by Deah on May 6, 2010 at 8:22am

Heavy cream is defined in this country as cream with a fat content of between 30% and 40% (although we have seen it as high as 42%). You can often find it packaged as "heavy cream," but is also called whipping cream (or light whipping cream (with a fat content of 30% to 36%) or heavy whipping cream (36% to 40%)).

Half and half has a fat content of about 10.5%, and is definitely not what the recipe is calling for. Neither is canned evaporated milk, which is simply milk with about half the water removed, and a fat content of 8%.


Source - http://www.ochef.com/412.htm

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Permalink Reply by Theresa Happe on May 6, 2010 at 9:06am

Joy, there are a bunch of buttercream recipes in the recipes section of the forum. Here's the index:

http://www.cakeswebake.com/forum/topics/icing-recipes-icing-fondant

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Permalink Reply by Sherry Qualls on May 6, 2010 at 10:07am

Joy, where I am, heavy cream and whipping cream are the same thing...I use it sometimes in making a buttercream

hth
Sherry

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Permalink Reply by jeri c on May 11, 2010 at 2:12am

I use both but prefer the heavy cream in ganache. The higher fat content makes the ganache a nice creamy texture.

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