Love dairy products.

While lots of foods are surprisingly full of carbs, there are plenty of keto-friendly, affordable dairy products at the grocery store. Check out the best deals we’ve scored on keto dairy below and where to find them.

*Note that prices and availability may vary by region.

Ghee clarified butter also offers similar health benefits, yet it doesn’t contain the same levels of dairy proteins as butter. This makes it a better choice for people who can’t digest dairy products very well.

Cheapest Butter Sticks:.

Cheapest Kerrygold Naturally Softer Grass-Fed Pure Irish Butter:.

OH-em-Ghee.

As you know, the keto diet is high in fat – and heavy cream is a must-have for any keto dieter. 😋 It not only provides a large amount of fat and very small amounts of carbs and protein, but it’s a source of vitamin A, too.

We compared the cheapest cream prices at various grocery stores and here’s what we found:.

Cheapest Organic Heavy Whipping Cream:.

A few of our favorite cheeses are Edam cheese (sold at ALDI), Pecorino Romano, Kerrygold Dubliner, Galbani string cheese, and cream cheese – just to name a few. By the way, this Cream Cheese appetizer ball is cheesy and delish.

We compared some cheese product prices at various grocery stores and here’s what we found:.

Cheapest Cream Cheese:.

Cheapest Snack Cheese: Looking to save on specialty cheeses.

They have everything from creamy brie to firm, aged cheddar to crumbly bleu cheese. Yum.

Eggs are considered a “superfood,” and you’ll want to make sure to include the fatty yolk when incorporating into meals. They’re a rich protein source, are heart-healthy, and have been shown to increase the feeling of fullness, making them one of the healthiest foods to eat on the keto diet.

We compared the cheapest egg prices at various grocery stores and here’s what we found:.

Cheapest Organic Cage-Free Brown Eggs:.

), sour cream also has other benefits: it’s high in fat, and loaded with vitamins and minerals. It may also be more beneficial to your heart than non-fermented dairy products.

Cheapest Sour Cream: While there are so many tremendous places to find reasonably-priced dairy staples, ALDI & Sam’s Club were the biggest contenders.

Check out the BEST Keto Finds at ALDI.

The Sea of Forgotten Heavy Cream. That’s not a real place, but in our heads, it’s the body of water (cream) where all the half-finished cartons of heavy cream go when they’re poured down the drain.

If you’re not familiar, it’s not really worth explaining. Just pretend that we never mentioned it.

One batch of whipped cream, and suddenly the rest of the carton is useless. No.

Keep that extra cream for another whipping session later in the month. Most heavy cream can last in the fridge for about a month after you open it.

UHT heavy cream is pasteurized, which makes it particularly stable. (We can’t say the same for fancy, lightly pasteurized heavy cream from your local dairy—that stuff is much more perishable.) We say UHT heavy cream will last a month (after opening) to play it safe, but we’ve kept heavy cream in the fridge for six or seven weeks without any curdling.

The best way to make sure it’s still good is to stick your nose in there and take a whiff. Smells good.

Smells like blue cheese. BE GONE.

And if you want to elongate the life of your heavy cream even further, you can freeze it. That’s right:heavy cream holds up in the freezer for up to three months.

Let the cubes thaw in the fridge and then incorporate the now-liquid cream into your recipe as if you bought it yesterday. This is all to say, there’s just no reason to waste heavy cream.

But also, if you can’t figure out how to use up a pint of heavy cream over the course of a month..well, we might just not be able to help you.

Have you ever been in the grocery store, scratching your head, wondering exactly where the heavy cream is located.

Learn more about heavy cream, including: Table of Best Store-Bought Contents.

Heavy cream is a type of dairy product that’s made up of 36%-40% fat. It’s thicker than regular cream, making it popular for use in cooking and baking.

Organic options for heavy cream can be found in most stores, and there are also some dairy alternatives that can be used in place of traditional heavy cream. Heavy cream is often used in recipes to create a rich and creamy taste.

With so many uses, it’s no wonder why heavy cream is a go-to ingredient for many cooks and bakers. Looking for heavy cream in the grocery store.

Most grocery stores stock heavy cream in the refrigerated section with other dairy products like milk and cheese. You can usually find both regular and organic options.

If you’re looking for more diverse options, ethnic markets may also have a different selection of heavy cream. These markets may have cream that has been made with different ingredients, such as goat’s milk.

If you’re having trouble finding heavy cream in the grocery store, it may be helpful to understand how stores typically stock shelves. Usually, the organic options are placed either on the top shelf or at the end of aisles.

This section is usually adjacent to the frozen food aisle. Alternatively, you can ask a store employee for assistance.

However, if you’re looking for a smaller quantity, you can find heavy cream in the refrigerated section, which is usually near the eggs.

It’s important to know that heavy cream is often labeled differently from other types of cream, so be sure to look for words like ‘heavy cream’, ‘whipping cream’, or ‘double cream’ on the label. Dairy alternatives may not have the same ingredients as heavy cream, so take the time to read the list of ingredients.

When it comes to label reading, being thorough and paying attention to detail is key. To be sure you’re getting the product you’re looking for, double check the label and make sure it says ‘heavy cream’ or ‘whipping cream’.

Discovering the health benefits of heavy cream can help you make the right choice for your diet. Heavy cream adds flavor to dishes without the need for added preservatives, and its creamy texture provides a satisfying mouthfeel.

Additionally, heavy cream is low in saturated fat and is a good source of healthy fats such as monounsaturated and polyunsaturated fats. Furthermore, it’s free of cholesterol and contains no trans fats.

Knowing the common uses for heavy cream can help you incorporate it into your cooking. Heavy cream is a popular ingredient in baking, as it provides a rich, creamy texture to cakes, pies, and other desserts.

Beyond desserts, heavy cream is also a common ingredient in savory recipes, as it adds a unique flavor to sauces, soups, and gravies. Additionally, heavy cream can be used as a baking alternative for recipes that call for milk or butter, providing a thicker consistency and more flavor.

If you’re unable to find heavy cream in the grocery store, there are other options available to you. Making substitutes with items like coconut cream, coconut milk, evaporated milk, and Greek yogurt are good options for cooking vegan.

Another option is to blend cooked white beans or silken tofu with a bit of oil. Cream cheese mixed with a bit of milk also makes a good substitute.

You should store heavy cream in the refrigerator and use it within a week of opening for best results. To ensure the best flavor and texture, it’s important to pay attention to refrigeration tips and portion control.

Always use a clean spoon when scooping out the cream, as dirty utensils can contaminate the product. To extend the shelf life, freeze the cream in a sealed container, but be aware that it may develop a grainy texture after thawing.

Heavy cream contains a high amount of fat in comparison to other dairy products. A single tablespoon of heavy cream contains 5 grams of fat, making it a key source of saturated fat in the diet.

It’s important to note that heavy cream also contains a significant amount of calories, with 51 calories in a single tablespoon. When using heavy cream, moderation is key.

You can use heavy cream in a variety of recipes to add flavor and richness. Whether you’re baking cakes or making savory sauces, heavy cream can be a delicious way to take your recipes to the next level.

You can use heavy cream to make classic dishes like macaroni and cheese and mashed potatoes extra creamy and delicious. It also makes an ideal base for soups and stews, adding a luxurious touch to the finished product.

Try adding heavy cream to cakes, cookies, and pies for an unforgettable treat. Using heavy cream in savory sauces is a great way to add flavor and texture to your favorite dishes.

You can also use it to make a decadent gravy for your favorite roast. Heavy cream is an incredibly versatile ingredient and can be used in a variety of recipes to add flavor and richness.

Refer to the recipe for the exact amount of heavy cream needed. If you don’t have heavy cream, consider substituting other alternatives like butter, yogurt, or coconut milk.

Heavy cream has a higher fat content than light cream, making it a better substitute for cream cheese. It is also thicker, richer, and creamier.

The best way to thicken heavy cream is to simmer it over low heat, stirring frequently. Avoid boiling or over-cooking, as this will reduce the cream’s consistency.

No, heavy cream is not vegan as it is made from milk. However, there are vegan substitutes you can use for making heavy cream, such as coconut milk or cashew cream.

The pasteurization process helps eliminate the need for dairy substitutes. Be sure to check the label to confirm the product has been pasteurized.

With a little detective work and label reading, you’ll be sure to find the perfect cream for your recipes. And the ironic bit.

So don’t be afraid to grab a carton – your taste buds and waistline will thank you.

Confused about cream. Don’t be.

Is there really that much of a difference between heavy whipping cream and half-and-half. Yup, indeed there is.

with a little help from the experts, of course. When it comes to cream, which the United States Department of Agriculture (USDA) defines as “the liquid milk product high in fat separated from milk,” the main difference is in how much fat each contains.

When it comes to cooking, fat plays an instrumental role in pretty much every type of dish. “The more fat you have in a cream, the more you can do with it,” Amanda Agee, editorial director of Cook’s Illustrated magazine, told TODAY.

Additionally, to avoid the dairy curdling when exposed to an acidic ingredient (like lemon juice or even tomato), the cream’s fat content also needs be at least 30 percent. “Be wary of substituting half-and-half or even light cream when a recipe with an acidic ingredient calls for heavy cream, because it could ruin your dish,” Agee said.

Both of these thick creams can be used interchangeably. At Cook’s Illustrated and America’s Test Kitchen, Agee said the testers prefer to use heavy cream whenever possible since it not only adds a richer flavor to foods, but it’s more stable when turned into whipped cream.

The heavy cream, however, maintained its volume in the fridge for a full day. Additionally, Agee added that heavy cream has a more luxurious and velvety feel in the mouth.

Though heavy cream does add more calories to a dish, Agee thinks it’s worth it. If you are making whipped cream, it’s best to make sure that whatever type of cream you are using is well chilled before you start whipping.

So what about light cream. Agee said that it’s not a product the test kitchen uses often.

Half-and-half, which the USDA defines as a homogenized mixture of milk and cream, is largely associated with coffee, but it can also be used to flavor dishes like mashed potatoes — it will make them incredibly creamy and rich. Though many people store milks and drinks on fridge doors, the best place to store any type of cream or dairy is actually in the back of the refrigerator where temperatures are colder.

Ultra-pasteurized creams should remain fresh for at least seven to 10 days once opened, Agee said. It’s also possible to freeze creams for later use.

If the carton or container has been opened, first transfer the remaining cream within to a different airtight container. Agee added, “You can also successfully whip thawed heavy cream and thawed whipping cream into whipped cream, but just know that the whipped cream won’t have as great a volume and will separate more quickly than with cream that was never frozen.”.

Of all the various cream products on the dairy shelf, including half and half and whipping cream, it might be heavy cream that people are least familiar with. Half and half goes in coffee.

But what is heavy cream.

And you can think of all milk products as existing on a spectrum from light to heavy, as measured by their fat content.

Next come 1 percent milk and 2 percent milk, which contain 1 percent and 2 percent fat, respectively. Whole milk contains 3.25 percent fat, and half and half contains anywhere from 10.5 to 18 percent fat.

Moving up the scale, light cream, also sometimes known as table cream, ranges from 18 to 30 percent fat, followed by medium cream (25 percent), whipping cream (30 percent), and then heavy cream, which checks in at 36 percent fat.

Butter is about 70 percent fat. Other products, such as clotted cream, which is at least 55 percent fat, also exist.

Most of these products have their specific uses. Products called milk are for drinking, and they have numerous cooking applications as well.

Heavy cream has two primary uses: for making cream sauces and for making whipped cream.

And you can definitely make whipped cream with whipping cream. The difference, though, is that because heavy cream has more fat, it will whip up with firm peaks, whereas whipping cream will only whip up to the soft peak stage, no matter how long you whip it.

Another advantage to cooking with heavy cream is that when heating it or adding it to hot mixtures like soups, it will not curdle. Lighter creams when added to a hot liquid will break apart or curdle.

Heavy cream, because of its higher fat content, is a much more stable emulsion, which means it is less prone to curdling when it gets hot.

Instead, it’s produced at dairies by sending pasteurized milk through a fat separator, which is a centrifuge that spins the milk at a rapid speed, capturing the fat that rises to the top and the skim milk that’s left at the bottom. The skim milk and fat are then recombined in the exact proportions needed to produce each of the various milk and cream products and their specific fat contents.

Heavy cream has a rich, fatty, creamy flavor. If you’re using it to make whipped cream, like for a pastry filling or dessert topping, you’re going to sweeten it, so in that instance it will taste creamy and sweet.

You can find heavy cream in the refrigerated dairy section of the supermarket or grocery store, near the other cream products.

On the other hand, freezing heavy cream is not a good idea as it will cause the emulsion to break.

Coconut cream also works well for creating a vegan, dairy-free whipped topping. To make coconut milk whipped cream, use an electric mixer to whip chilled cream on high speed until stiff peaks form.

Coconut Cream, Good & Gather. Target.

Cornstarch is low-calorie and low fat, and it will help to thicken your dish without imparting any flavor to it. To replace one cup of heavy cream, mix 2 tablespoons cornstarch into 1 cup milk, whisking well to break up any clumps.

For recipes in which the cornstarch mixture won’t be heated, you’ll need to cook the mixture before using: Heat in a small saucepan until it reaches a simmer (about 203 degrees Fahrenheit), whisking frequently, and cook until thickened to the consistency of heavy cream, then chill before using. This substitution will work well when cooking, but it’s not ideal for baking or whipping.

It’s often a bit too thick on its own, so for best results, try mixing equal parts whole milk and plain Greek yogurt to add to sauces and soups. While this combination works well to add creaminess to soups and sauces, it’s not a great substitute for baking or whipping.

A combination of alt milk and cooking oil is another vegan and dairy-free substitute for heavy cream. Olive oil is great if you want that flavor, but vegetable, safflower, or another neutral oil is probably the way to go for most recipes.

In general you’ll want to use ⅔ cup of milk and ⅓ cup of oil for each cup of heavy cream, and you can use this substitute in both cooking and baking recipes. We think the best dairy-free milk for baking is oat milk, but this method will also work with cashew milk, soy milk, almond milk, or whatever you keep on hand.

Oatly Oat Milk. Target.

Also called dehydrated sweet cream powder, this white powder is made solely from sweet cream solids—that doesn’t mean that it’s been sweetened. The “sweet” in the name only indicates that the product isn’t made from cultured or sour cream.

Keep this heavy cream substitute right next to the milk powder and buttermilk powder in your pantry and you’ll never have to worry about running out of dairy ever again.

This mascarpone whipped cream is the perfect not-too-sweet and stable frosting that goes perfectly on everything.

Super simple 4 ingredient recipe that you can make in 5 minutes.

Mascarpone is a type of cheese that originated in Italy. It is a soft cheese, similar to cream cheese, but it is made with heavy cream as cream cheese is made with milk.

This gives mascarpone cheese a rich, creamy texture. Cream cheese is usually 30 to 40 percent fat, while mascarpone is 50 to 70 percent fat.

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily. Full measurements are in the recipe card below.

Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.

you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor. Vanilla extract- adds extra flavor.

Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don’t overbeat the mixture so you don’t create butter).

Do not overmix this mixture. Stop just when the mixture is creamy and smooth.

Mascarpone is an Italian cream cheese made with heavy cream, and whipping cream is made with heavy cream that didn’t go through the process of cheese making.

It is creamy and rich and has a slightly tangy flavor.

You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products. You can store this cream in the fridge for up to 1 day in an airtight container.

I do not recommend freezing the cream in order to use it later as frosting.

You can add your favorite toppings and flavors like brownie bites, caramel sauce, strawberry jam, etc. Freeze it in an airtight container and serve it like ice cream.

Berries- serve this delicious cream with your favorite berries for an easy and light dessert. You can drizzle it with honey or maple syrup for a summery dessert.

Breakfast topping- add a large dollop of this cream on top of french toast or pancakes.

Chocolate- in order to make this cream chocolate mascarpone whipped cream, I recommend adding ⅓ cup of sifted cocoa powder and 50 g of melted and cooled dark chocolate. Fruity- you can add your favorite jam to make this into a fruity mascarpone cream like strawberry mascarpone whipped cream, blueberry, or raspberry.

Spices- make this fall themed and add cinnamon, nutmeg, ginger, and pumpkin spice.

Tiramisu cake with mascarpone cream- This tiramisu cake is made with genoise cake layers soaked with espresso and filled with creamy and silky mascarpone cream, then topped with plenty of cocoa powder. Easy tiramisu (eggless)- This easy tiramisu is made with coffee-soaked ladyfingers, easy eggless mascarpone cream, and topped with cocoa powder.

Easy tiramisu cups- These individual tiramisu cups are an easy twist on the classic dessert, made with layers of creamy mascarpone, ladyfingers, and cocoa powder, this makes the perfect dessert.

We love hearing from you.

Dollop Greek yogurt whip over coupes of silky chocolate mousse. If you’re looking for a dairy-free heavy cream substitute, you might be able to find a store-bought option, such as Califa Farms’ plant-based Heavy Whip.

” using items you may already have on hand, options abound: A nondairy milk (such as soy or almond) and a neutral oil (like vegetable or canola) can replicate heavy cream in certain recipes—namely, sauces and soups, but also some baked goods.

Use a ratio of 2 parts nondairy milk to 1 part oil by volume. For a more richly flavored cream alternative, swap the neutral oil for olive oil and use in any recipe where that grassy, peppery taste would be welcome.

But protein adds structure too. Enter: tofu.

Alter the amount of soy milk based on the desired consistency. According to Lisa Dawn Angerame, author of Wait, That’s Vegan.

and The Vegan ABCs Cookbook, this technique is best for dishes with pudding textures like cheesecake or a French silk pie. but because of all that protein, it’s not the right choice for things like sauces and soups.

“It’s very neutral in terms of flavor, and it’s super easy to make,” she says. Blend 1 cup of cashews with ¾ cup of water in a high-speed blender until super smooth, and voilà: You’re left with a versatile heavy cream substitute that complements countless dishes.

Thanks to the high fat content of cashews, Angerame says it’s fantastic for adding a creaminess to anything from Alfredo to hollandaise to Caesar dressing to a chipotle-spiked topping for tacos. “And it thickens a cream sauce instantly.”.

Navigating a grocery store can often be confusing and time-consuming, especially when seeking out specific items like whipped cream. For those looking to top off their favorite dessert, pinpointing the exact location of whipped cream in the supermarket will save both time and energy.

In general, whipped cream can typically be found in one of two possible aisles. for canned whipped cream, such as the popular brand Reddi-Wip, the dairy aisle is the most common location.

When shopping at a grocery store, it’s important to be familiar with the typical layout to save time and find products efficiently. Most stores, regardless of size or location, follow a similar structure.

To find specific items like whipped cream, consider the product’s storage requirements and its general product category. This method helps narrow down the possible locations within the store.

As whipped cream is a dairy product, it is most commonly found in the refrigerated dairy section of the store. This area typically includes a wide variety of dairy items, such as:

Aerosol cans: These pre-whipped and ready-to-use whipped creams come in spray cans, often found near the refrigerated dessert toppings or alongside the coffee creamers. 2.

They could be found near the liquid creamers or milk options. By understanding the store layout and knowing that whipped cream falls under the dairy category, shoppers can quickly locate and purchase the desired product.

They can be categorized as follows: 1.

Pressurized Whipped Cream: Sold in aerosol cans, this type of whipped cream is pre-made and provides a fluffy, ready-to-use product. 3.

Traditional Whipped Cream ingredients typically include: Pressurized Whipped Cream ingredients often consist of:

In most supermarkets, you can usually find whipped cream in the dairy section near other refrigerated items such as milk, yogurt, and sour cream. It’s most commonly available in aerosol cans and tubs.

To help locate whipped cream, consider looking for signs or aisle numbers that point to the dairy section. Here’s a summary of where to find whipped cream in various supermarkets:

In some discount stores like Walmart or Target, whipped cream can be found in the refrigerated dairy section, similar to supermarkets. However, in smaller discount stores or dollar stores, whipped cream may not be available in a refrigerated form.

Different types of whipped cream available at discount stores are: Remember to check the labels while purchasing whipped cream from discount stores to ensure you are buying the desired product, as some might contain more artificial ingredients or preservatives.

Mistake 1: Overlooking the correct aisle – Whipped cream can typically be found in the dairy section of the grocery store, near other refrigerated products like milk, yogurt, and sour cream. Shoppers may mistakenly look for whipped cream in the baking aisle.

Mistake 2: Confusing similar-looking products – There are several products that may resemble whipped cream, such as non-dairy whipped topping and whipped frosting. Reading the labels carefully will help to prevent unintentional purchases of incorrect items.

Typical options include heavy whipping cream, light whipping cream, and fat-free whipped cream. Shoppers should be aware of this distinction to ensure they are buying the right product for their needs.

It’s essential to check the expiration date and follow storage guidelines, including keeping the cream refrigerated and using it within the recommended timeframe. By being aware of these common mistakes and paying attention to detail, shoppers can easily navigate the grocery store and find the correct whipped cream product to best suit their needs.

It is typically located in the dairy aisle near other products such as sour cream and yogurt. This placement allows for easy access and convenience to customers.

This knowledge will enable them to locate items, such as whipped cream, with ease. Additionally, if someone is having difficulty finding whipped cream or any other product, store associates are always available and willing to provide assistance.

Anyone who loves baking as much as I do knows that heavy cream is essential in making some of the best frostings, cakes, ice cream, and cookies out there. If you’ve been baking, and have some old heavy cream leftover, this article will tell you everything you need to know about the most crucial question for this dairy product—how long does heavy cream last.

Jump to:How long does heavy cream last. How long does heavy cream last after opening.

How to tell if heavy cream is badUsing up leftover heavy creamCan I freeze heavy cream. Frequently asked questionsFinal ThoughtsComments.

Heavy Cream should stay good for a whole month or even longer if it has been heavily pasteurized. One thing to remember is always to keep it refrigerated, regardless of whether it has been opened or not.

Unopened heavy cream containers can also be used for up to 30 days, assuming they have been stored properly. See the instructions below for proper storage tips.

After this, you will want to check for signs of spoilage.

An open can or carton of heavy cream can still be used up to 5 days after expiration. However, you’ll find the best quality by using it prior to the expiry date.

You can always tell if your heavy cream is spoiled by the way it looks and smells. If there is a sour smell or you see any discoloration or molding, it is time to throw it away.

Food safety is important with milk products because it helps to prevent foodborne illnesses, which can cause serious health problems. Pregnant women are at an increased risk for food poisoning.

Ultra-pasteurized cream is a type of cream that is heated to an ultra-high temperature, which kills more bacteria and extends its shelf life. The process of ultra-pasteurization alters the flavor and texture of the cream, resulting in a thicker texture and a somewhat cooked taste.

You can also mix it 50:50 with fresh whole milk and use it as a creamer for coffee or tea. My delicious Starbucks Irish Cream Cold Brew and Dutch Bros Golden Eagle both feature heavy cream.

You can also use heavy cream to make butter, cream cheese, and DIY Cool Whip. The recipes above are a great way to use up that extra cream.

You absolutely can. Heavy cream is freezer–friendly and can be frozen for up to three months.

Take note, though, that freezing affects its texture. Once you thaw it, you will notice a separation and a bit of graininess.

it just needs a good stir before using it again. Allow your frozen heavy cream to thaw in the fridge overnight, and use a whisk to mix it up before using for the best results.

Heavy cream, also called heavy whipping cream, contains more than 36% to 40% milk fat. The high-fat content makes it thicker and allows you to make firm, stiff peaks.

Yes, it is. This type of cream contains only 30% to 36% fat.

No, it is not. This cream contains only 15% to 18% fat, commonly used as creamer for coffee.

Unfortunately, there is no use for spoiled heavy cream. It’s best to throw it out as food waste.

Next time you use half a container of heavy cream, you know what to do. Remember that your heavy cream will last up to 30 days in your refrigerator under proper storage.

Melissa Nov 29, 2023 · Updated Nov 28, 2023. Have you ever been in the kitchen, ready to whip up a delicious recipe, only to be faced with the creamy conundrum of choosing between Heavy Cream and Whipping Cream.

you’re not alone. These two dairy darlings might seem similar, but they have unique qualities that can make a big difference in your cooking adventures.

They vary in fat content, texture, uses and whipping times. We will help you know when to choose which and how to make each.

In a large bowl, pour in the chilled heavy cream. 2.

Add the powdered sugar and vanilla extract (if using) to the cream. 4.

Be careful not to over-beat, as it can become grainy and eventually turn into butter. Yes, you can often use heavy cream instead of whipping cream, but it will make your dish richer.

No, heavy cream and whipping cream have much more fat than milk, which is why they’re creamier and thicker. Yes, you can whip whipping cream to make whipped cream for desserts, but it won’t be as rich and stable as whipped heavy cream.

These two creamy companions, often found in the dairy aisle of your local grocery store, have subtle differences in terms of fat content and applications in recipes.

Fat Content: • Heavy Cream: Heavy cream, contains the highest fat content among dairy creams, typically around 36% to 40% fat.

• Heavy Whipping Cream: Whipping cream has a slightly lower fat content, usually around 30% to 36%. It can go under the name heavy whipping cream or simply whipping cream.

Whipping cream contains both heavy cream and milk in the ingredients list.

Thickness and Whipping Ability: • Heavy Cream: Due to its higher fat content, heavy cream is thicker and holds its shape better when whipped.

• Whipping Cream: Whipping cream is slightly lighter in texture and can be whipped into soft peaks. It’s suitable for lighter toppings and fillings.

Uses: • Heavy Cream: Use heavy cream when you need thick, rich, and stable whipped cream for topping desserts like pies, cakes, and sundaes.

• Whipping Cream: Whipping cream is versatile and can be used for making soft whipped cream, adding richness to soups and sauces, or enriching coffee, hot chocolate, and tea. 4.

• Heavy Cream: Heavy cream whips quickly and holds its shape, making it the preferred choice for desserts that require firm whipped cream. • Whipping Cream: Whipping cream may take slightly longer to whip, and it results in softer peaks.

Dietary Considerations: • Heavy Cream: Heavy cream contains a higher fat content, so it’s a richer and more calorie-dense option.

• Whipping Cream: Whipping cream is a slightly lighter alternative in terms of fat content and calories, making it a better choice for those looking for a lighter option. The choice between heavy cream and whipping cream depends on the texture and richness you want in your dishes.

• Use Heavy Cream when you need thick, stable whipped cream for decorating cakes or pies, making ice cream, or creating luxurious sauces and soups. • Use Whipping Cream when you want a lighter whipped cream for topping hot cocoa, coffee, or fruit, or when you need a cream that won’t overwhelm the texture of a delicate dessert.

Both half-and-half and heavy cream are dairy products, so how much of a difference in nutrition could there really be. A lot, it turns out.

Heavy cream commonly contains 36% milk fat, which translates to about 11 grams of fat per liquid ounce, with 7 grams of that being saturated fat. Compare that to half-and-half, which only has around 3 grams of fat per ounce, including 2 grams of saturated fat.

1 liquid ounce of heavy cream gives you 102 calories, while half-and-half has only 40 calories in the same portion size. That means that if you use 1 cup of heavy cream, you’re adding over 800 calories to your dish.

When consumed in moderation, neither dairy product is objectively unhealthy.

Given the daunting amount of time and effort required to make a homemade batch of cinnamon rolls, it’s never frowned upon to use the tubes of dough that you can find at the grocery store. No matter the origin, cinnamon rolls make a warm, comforting breakfast, especially on special occasions, when company is in town, or as a fun Saturday-morning treat.

However, you can easily gussy up store-bought cinnamon rolls with one simple ingredient and a slight change to the baking process.

While the typical way to make cinnamon rolls from the tube involves simply placing each roll on a baking sheet with a few inches in between, this method switches things up, starting with a casserole dish. The only ingredients you need are two cans of cinnamon rolls (make sure it’s the jumbo or “grands” size) and heavy whipping cream.

First, coat your trusty 9×13 casserole dish with nonstick spray. Next, open the cinnamon roll tubes, and place them in a single layer in the casserole dish side-by-side.

Then, pour heavy cream into the crevices between the rolls and alongside the bottom and outer sides. Keep going until the heavy cream is around one inch deep all around.

It’s perfectly fine.

Remove covering and bake for 10 more minutes until golden-brown. It should appear as if most of the heavy cream has been absorbed.

After baking with the heavy cream, the cinnamon rolls become extra enlarged, moist, and gooey. The cinnamon rolls fuse together in the oven, forming a puffy casserole that’s easily scoopable for serving.

When this hack started trending online, some people added their own twists to the recipe. For example, after layering the cinnamon rolls and heavy cream into the casserole dish, you can top it all with a mixture of melted butter and light brown sugar.

Wow your whole crowd with the ultimate tray of gooey cinnamon rolls. No rolling pin or resting time required.

We’ve all been there (or at least, I’ve been there many times): a recipe calls for whipping cream but the dairy section of your grocery store only seems to be stocked with heavy cream.

What’s the difference between them anyway. Inquiring and strawberry shortcake-loving minds want to know.

Simply Recipes / Alison Bickel. First, let’s get the (quite confusing) nomenclatures down.

Food and Drug Administration (FDA), “heavy cream” and “heavy whipping cream” are the same thing, and “whipping cream” and “light whipping cream” are the same thing. The FDA regulates food products and standardizes their naming, so manufacturers are required to follow the naming conventions.

Now that we’ve gotten that straightened out, let’s talk about milkfat (the natural fat found in milk), which is the only difference between the two products.

Depending on what you’re cooking, the variation in milkfat can have an effect on the recipe.

Absolutely. These products are very similar, and in dishes like penne alla vodka or quiche lorraine the slight differences in milkfat won’t be detectable.

Whipping cream, with its lower milkfat, won’t whip up as stiffly or hold its shape as well as heavy cream, which should be kept in mind when shopping for your recipe.

Conversely, whipped whipping cream is great for dolloping on pies, puddings, hot chocolate, or any other dessert or drink that demands a soft and creamy component.

Finding heavy cream in grocery store can prove to be a hard task especially if you are in a hurry that is why this article directs you straight to where you can find heavy cream in grocery store. The article also has a list of popular stores that usually sell heavy cream so you can always buy from there.

You can find heavy cream at the dairy section in grocery store. It will be placed in a refrigerator next to things like milk, half and half and whipping cream.

Heavy cream powder can be found in the aisle with coffee creamers in grocery store. Amazon– this is the best place to buy heavy cream mainly because you will come across different brands.

Shopping on Amazon is very easy since it is an online store. Walmart– check the dairy section for heavy cream.

Walmart also sells heavy cream powder so you can also try it out. Kroger– they usually have heavy cream at the dairy section so you can always buy from there.

Target– check the dairy aisle at Target they sometimes have heavy cream in stock. Whole foods market– heavy cream can be found at Whole foods market at the dairy section.

Meijer– check the dairy section at Meijer that is where heavy cream is usually kept. Safeway– check the dairy aisle for heavy cream they usually have it.

Publix– they sell heavy cream at the dairy aisle and they also have their own store brand of heavy whipping cream which you can try out. Albertsons– check the dairy section you might be lucky enough to find heavy cream.

Vons– if there is Vons in your area then you can buy heavy cream there, they usually have a variety of brands to choose from. Wegmans– heavy cream can be found at the dairy section at Wegmans so you can always buy from there.

Food Lion– they usually have heavy cream in store so you can always buy from there. H-E-B– check for heavy cream or heavy whipping cream at the dairy section.

All you have to do is to just whisk or whip the heavy cream until it has a consistency which is similar to whipped cream. You can use the whipped cream when eating things like pancakes, coffee or even ice cream.

If you do not have an ice cream maker then you can always use a blender all you have to do is to search for the ingredients you will need. Heavy cream is a wonderful addition to soups since it helps to thicken them up.

It will also help the soups to become creamier and flavourful. If you would like to prevent curdling in the soup then try adding the heavy cream at the end.

You can also add the heavy cream to a tomato based sauce which you can then pour on top of the pasta. Heavy cream can also be used to make Alfredo.

Heavy cream should always be stored in the refrigerator this is because it contains milk which is highly perishable when stored at room temperature. When storing heavy cream in the refrigerator you need to ensure that the container is tightly closed.

Place the heavy cream at the back of the fridge and not at the door. This will help the heavy cream to maintain a stable temperature and retain its flavour and texture for a long time.

When storing heavy cream in the freezer you need to place it in an air tight container, this will help to prevent bacteria from getting inside. Label the container with the date in which you are storing the heavy cream.

Powdered heavy cream can be stored at room temperature in a cool and dry place. It has a longer shelf life as compared to ordinary heavy cream.

Remember to always store heavy cream in the refrigerator after purchasing it since it is highly perishable.

Stacker recently put together a list of the top 50 biggest retailers in America using retail sales data from Kantar, provided by the National Retail Federation. They were ranked by the dollar amount of retail sales they did in 2021.

The number of Idaho stores is based on information collected from a brand’s website. It was easier to find that info for some and difficult for others.

It was hard to count all those little dots on the map. (We’re looking at you Ace Hardware.).

They were ranked by the dollar amount of retail sales they did in 2021. We took it a step further to see how many locations they have in Idaho and across the United States.

Total stores were based on figures from Scrapehero. The number of Idaho stores is based on information collected from a brand’s website.

So cut us some slack if we’re off by a store or two. It was hard to count all those little dots on the map.

Table of Contents. If you have ever found yourself standing in the dairy aisle at the grocery store, unsure of the difference between heavy cream and heavy whipping cream, you are not alone.

In this blog post, we will explore the similarities and differences between heavy cream and heavy whipping cream, along with their various uses, substitutes, and alternatives. We’ll also discuss other common dairy terms so that you can confidently make meal selections that align with your tastes and dietary preferences.

It comes from adding set amounts of milk fat to milk. The goal here is a product with at least 36% milk fat.

That’s why it adds richness and creaminess to dishes. As noted before, the fat in heavy cream makes up not less than 36% of its total content.

This high-fat amount helps to make dishes rich and creamy. Heavy cream may also go by the name heavy whipping cream.

If you’re reading this abroad, you might find something similar. There’s double cream in the UK, which has a bit more fat than heavy cream.

It makes dishes full of flavor, creamy, and rich. Here are some examples:

Those can be sweet or savory. It offers creaminess and a rich taste.

In the table below, you can find a quick summary of all the details about heavy cream. Did you know.

Much like heavy cream, heavy whipping cream is a blend of milk and milk fat.However, the term heavy whipping cream is often used by certain brands to describe the same product. Heavy whipping cream has the identical fat content as heavy cream, adhering to the FDA rule of at least 36% milk fat.

In the UK, heavy whipping cream is also known as double cream, which has slightly more fat. Heavy whipping cream and heavy cream both can be used to create whipped cream.This forms a lovely top for any dessert.

In these, it creates the same depth of flavor, creaminess, and richness that heavy cream provides. Just as with heavy cream, heavy whipping cream can produce a variety of cream-based soups and sauces, providing a luxurious experience of taste.

The nutrients found in heavy cream and heavy whipping cream are virtually the same. They are both high in fat and calories.

When it comes to using them in the kitchen, both types of cream can often be swapped with each other. The dish’s final consistency and thickness may require one over the other.

Heavy whipping cream achieves a lighter, airier feel. As we learned earlier, the key difference between heavy cream and heavy whipping cream is how much fat they contain.

Even though both creams have like amounts of fat, their flavors and textures can vary. Heavy cream can offer a richer, creamier taste.

Both creams can replace one another in most recipes. The overall taste should stay the same.

Heavy cream would likely lead to a thicker, creamier output. Heavy whipping cream offers a lighter, airier outcome.

Based on my experience, I have observed that traditional whipped cream typically contains a high fat content ranging from 30% to 40%. It is important to note that whipping cream is typically pasteurized without undergoing the process of homogenization.

If you want something lighter or need a quick stand-in for both heavy cream and heavy whipping cream, pick half-and-half. However, with its lower milk fat content (10.5–18%), its use could alter the final look, thickness, or taste of your dishes.

This shelf-stable dairy product can replace heavy cream in some recipes. Mainly those aiming for a creamier texture.

If you are in the UK or have access to international groceries, double cream is a good alternative. Its fat content is 48%, making it suitable for heavy cream or heavy whipping cream.

Otherwise, your dish might become too rich. You can also make an alternative for heavy cream or heavy whipping cream.

Melt 1/3 cup (73 grams) of butter in a saucepan. Then add 2/3 cup (160 mL) of whole milk and stir on medium-low heat till well mixed.

Here’s a quick recap of potential substitutes for heavy cream and heavy whipping cream. In my experience, I have observed that cream is a mixture of fat globules suspended in milk serum, which is the liquid part of milk.

This emulsion gives cream its smooth and creamy texture, making it a versatile ingredient in cooking and baking. If a lower-fat dairy alternative is what you’re after without giving up too much on texture, light cream may work.

If dairy isn’t your thing, full-fat coconut milk is a creamy alternative. It works in place of heavy cream or heavy whipping cream in some recipes.

Another non-dairy alternative is homemade cashew cream. Soak raw cashews in water.

Adjust the thickness of your cashew cream based on the desired consistency for your recipe. For anyone following a vegan or lactose-free diet, soy cream is a dairy-free alternative.

It might impart a subtle soy taste to your dishes, but it’s an excellent vegan or lactose-free option. Let’s summarize some of the possible dairy and non-dairy alternatives available.

Half-and-half has 10.5–18% milk fat, while heavy cream carries at least 36% milk fat. This difference alters the thickness and richness of dishes they go into.

But their proportions of milk, cream, and sweetener differ. Additionally, gelato is churned slower.

Ice cream is usually lighter and fluffier because it’s churned at a faster pace. Frozen custard and ice cream might seem similar.

This makes it creamier. Ice cream usually doesn’t contain egg yolks.

But they stand apart due to their sugar contents. Condensed milk is quite sweet, while evaporated milk has no extra sugar.

But their chemical compositions and reactions in recipes aren’t identical. Baking soda is pure sodium bicarbonate.

The differences and similarities of these dairy terms are summarized below. In summary, heavy cream and heavy whipping cream are almost identical dairy products, with fat content being the primary difference.

By understanding the nuances between heavy cream, heavy whipping cream, and alternative products, you can better tailor your cooking and baking experiences to suit your desires and dietary preferences. There’s no big difference.

You sure can. Using one or the other won’t alter the overall taste of your dish.

No, half-and-half carries less fat (10.5–18%) compared to heavy whipping cream (at least 36%). This fat content difference changes the thickness and richness of dishes.

But double cream contains more fat (about 48%). You mostly find double cream in the UK.

Try one of these options:1 cup half-and-half (for a lighter choice)1 cup evaporated milk (for a similar thickness without extra sugar)1 cup double cream (for a deeper, thicker choice, mainly for people in the UK)A homemade blend of 1/3 cup (73 grams) melted butter and 2/3 cup (160 mL) whole milk.

PharmEasy does not provide any guarantee or warranty (express or implied) regarding the accuracy, adequacy, completeness, legality, reliability or usefulness of the information. and disclaims any liability arising thereof.

Is there anything better than freshly whipped cream. It’s the easy and elegant way to finish a pie, the dreamy topping to your favorite trifle, and often so tempting, it’s hard to resist sneaking a taste straight from the bowl.

It can be tempting to go for the stuff straight out of the can, but in a matter of minutes you can have the real deal instead.

vanilla bean paste, and 1/4 cup plus 2 Tbsp. powdered sugar with a stand mixer fitted with a whisk attachment on medium speed until frothy, 1 minute.

continue beating until stiff peaks form, about 1 to 2 more minutes. Use immediately, or chill in an airtight container (up to 4 hours).

CoffeeAdd 2 Tbsp. instant espresso granules to whipping cream mixture before beating.

Peanut Butter Add 1/4 cup creamy peanut butter to whipping cream mixture before beating.

grated orange zest to whipping cream mixture before beating.

While making whipped cream is fairly simple, a few secrets will help you get perfect peaks in minutes.

don’t confuse heavy whipping cream (also called heavy cream) and whipping cream (AKA light whipping cream) at the grocery store, the first contains more milk fat than the latter, and more fat means stiffer peaks. For comparison, heavy whipping cream contains 36 percent milk fat, while whipping cream has 30 percent to 36 percent.

If you’ve ever wondered why your creaming wasn’t whipping up, it’s likely because it was too warm. The secret to the best whipped cream is keeping everything cold.

or skip prechilling, and throw the cold cream directly into a food processor. It makes dense whipped cream quickly—keep an eye on it though, or before you know it, you’ll have butter.

While making whipped cream is usually the last step in a recipe, whip it up a few hours in advance, and thank yourself later. Beating in a tablespoon of powdered sugar, which contains cornstarch, for every cup of cream helps stabilize the whipped cream so it can chill in the refrigerator until you’re ready to serve without deflating.

Another way to keep whipped cream from deflating is a pinch of meringue powder. The dried egg white substitute helps keep the cream’s volume and lends it a beautiful shine.

Don’t have whipping cream of any kind. We don’t recommend using any product below 30 percent milk fat for whipping cream as it won’t whip up quite like heavy cream or whipping cream.

Instead, try substituting whipped cream for whipped mascarpone cheese or whipped cream cheese, sweetened with powdered sugar. For a vegan option, try whipping up a can of cold coconut cream.

It should be said that heavy whipping cream does last for up to a month in the refrigerator after opening, so it doesn’t hurt to always keep some on hand. Plus, it’s used in all sorts of baked goods, sauces, and savory dishes.

Whipped cream only lasts about a day in the fridge before it starts to lose its volume. In fact, it’s best used within a few hours of making.

You can, but it’s going to require some elbow grease. All you’ll need is a large bowl and a hand whisk.

You can take breaks if you need, as it takes anywhere from 4 to 7 minutes to fully whip the cream this way. The nice part.

You may not have an electric mixer, but if you have an immersion blender, it can also quickly whip up stiff peaks without the arm workout, and many come with a whisk attachment for this very use.

Combine all the ingredients in the jar, tightly secure the lid, and shake. This method is a great way to get the kids involved in the kitchen.

So, you accidentally made butter. All is not lost.

Try drizzling in cold, unwhipped heavy cream on low speed until the broken whipped cream returns to its original fluffy texture.

Whether you have leftover whipped cream to save or you just always want to have a dessert garnish at the ready, whipped cream freezes really well. Spoon dollops of whipped cream directly onto a parchment-lined sheet pan and freeze until solid.

You can also pipe the cream into neat swirls or rosettes that will hold their shape after freezing. When ready to use, simply place a dollop of the frozen cream directly on top of your dessert and then allow it to stand at room temperature for 10-15 minutes before serving to thaw.

Editorial Contributions by Alana Al-Hatlani.

Have you ever run into a situation where you want to make a recipe that calls for heavy cream but you don’t have any in your refrigerator. It’s not something that I often purchase so this past weekend when I wanted to make alfredo I made my own homemade heavy cream.

Here is a simple heavy cream recipe that can be used as a substitute for store bought heavy cream.

It is the fat rich part of milk having at least 36% milk fat. Heavy cream is used to make chowders, pasta sauces, ice cream and more.

That said, it’s really only ideal to use this recipe in warm recipes like sauces and soups. The cooking process will help the butter and milk combine even further.

1/2 cup butter. 1 cup whole milk.

You can either do this in a pan on the stove or in the microwave.

If the milk is room temperature you can slowly add it to the butter and whisk it together to combine. If you didn’t allow the milk to come to room temperature, I would suggest letting the butter cool a bit before adding the milk.

Let both the milk and butter come to room temperature before making the heavy cream. Melt the butter in a medium saucepan.

Store in the refrigerator for up to one week. Half and half is made from cream and whole milk so it has a higher fat content than milk to start with.

Start by melting 1/4 cup of butter and then add 1.5 cups of half and half. This will give you 1.75 cups of heavy cream substitute.

The olive oil provides the fat necessary to mimic heavy cream. To make 1.5 cups of this heavy cream alternate, combine 1/2 cup of olive oil with 1 cup of soy milk.

Check out more Handmade Weekly recipes.

What is your favorite recipe that uses heavy cream.

While my American buttercream doesn’t seem too sweet to me, I know that it is for a lot of people. This whipped cream frosting with cream cheese is a great option for everyone out there who wants a delicious frosting that isn’t too sweet.

It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it.

This whipped cream frosting is made with cream cheese, which acts as a stabilizer. It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit.

Beyond Frosting’s Mascarpone whipped cream frosting inspired this recipe. Stabilized whipped cream is really just whipped cream with an additional ingredient that prevents it from deflating and losing its shape and consistency over time.

There are a handful of ways to do this, including using gelatin, pudding mix, and even cornstarch.

It gives the frosting a bit more flavor and the texture is easier to decorate cakes and cupcakes with. Heavy cream and heavy whipping cream are very similar, and by definition both must contain at least 36% or more milk fat.

However, whipping cream or light whipping cream contains 30% to 35% milk fat. This is the type of whipping cream most grocery stores in the US sell.

This allows it to make a thicker whipped cream, which holds its shape better. Both will work, but I recommend using heavy cream if you can find it.

You can make this recipe with a stand mixer or electric hand mixer. To be totally transparent, using a stand mixer works a lot better than a hand mixer.

The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.

My main tip if you use a hand mixer is to be patient. I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.

Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting. With that in mind, I don’t recommend using liquid food coloring.

I recommend using this whipped cream frosting the day you plan to eat it if possible.

Just be sure to chill them in the fridge once frosted. The frosting will keep its shape and consistency for up to 3 days.

I don’t recommend letting baked goods frosted with this cream cheese whipped cream frosting sit out at room temperature for more than a couple hours. The cream cheese and heavy cream are both perishable.

One batch of this whipped cream frosting with cream cheese makes about 6 cups of frosting. This is enough to frost about 3 dozen cupcakes, or one 6″ layer cake.

I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7″ or 8″ layer cake. If you try this recipe for whipped cream frosting with cream cheese, I’d love to hear what you think of it.

Let me know your thoughts by sharing a rating and comment below.

If a recipe calls for light cream, and you only have the heavier version on hand, don’t stress too much. It’s fairly easy to substitute in this direction.

If you don’t have heavy cream either, then substitute evaporated milk or half and half for light cream. You can also use full-fat canned coconut milk in recipes, depending on how well its flavor will pair with what you’re making.

While the light cream won’t thicken quite as much and might not be as rich as heavy cream, it will still suffice as an even substitute and get the job done. However, light cream will not work as a substitute if you’re planning to whip the cream, given that its lower fat percentage won’t whip as well so it won’t be as solid — which is what you need generally when using it for desserts.

New York has introduced a new law banning the sale of the famous whipped cream spray cans to children under the age of 21.

The driving force behind the law is Democratic Senator Joseph Addabbo. The politician had noticed the behaviour of the young people and, after seeing the irregular use they were making of these products, decided to take this measure.

From now on, citizens who want to buy these cans of whipped cream will be required to show a valid identity document proving that they are over 21 years of age. This will be the same as for alcoholic beverages and tobacco.

In fact, it is used to preserve the consistency of cream. however, another way to use it is to extract it separately and inhale it, which generates a short-lived high.

Take a walk down the dairy aisle of any grocery store and you’ll be inundated with creamy options to use for homemade ice cream, whipped cream, and for savory soups like clam chowder or butternut squash. But what makes heavy cream, whipping cream, light cream, and half-and-half all unique, and can you substitute one for another.

According to the U.S. Food & Drug Administration, heavy cream, which is also known as heavy whipping cream, must contain at least 36 percent milkfat.

That high fat content isn’t just for taste—it’s also what makes heavy cream the best choice for making whipped cream. Heavy cream is also great for adding richness and body to a classic Clam Chowder, and it works double duty with whole milk in some recipes, including our decadent Rice Pudding with Sea Salt-Caramel Sauce and our Cookies and Cream Ice Cream.

Although it serves a similar purpose, light whipping cream is not the same as heavy cream or heavy whipping cream. Light whipping cream contains between 30 and 35 percent milkfat, according to the FDA.

When whipped into soft peaks, it’s a lighter alternative for our Lemon-Poppy Seed Buttermilk Biscuits or our elegant Chocolate-Mousse Parfaits for two. If you want to make homemade tomato soup a bit richer without lots of extra fat, you could swirl in a couple tablespoons of light whipping cream.

Looking for something lighter than heavy cream but with more fat than half-and-half. Try light cream, which contains between 18 percent and 30 percent milkfat by FDA standards.

If you’re looking to lower the fat content in mashed potatoes, swap out heavy cream for light cream instead, or use it instead of heavy cream drizzled on top of this savory Pepperoni Three-Cheese White Pizza.

According to the FDA, half-and-half must contain between 10.5 percent and 18 percent milkfat. Half-and-half is most commonly used in hot coffee, but there are many other uses for it beyond just helping you get your caffeine fix.

I was an incredibly picky eater as a little girl. Even on holidays, I stuck with plain basics, the familiar flavors and textures firmly inside of my comfort zone, and rarely branched out to try anything new.

If I felt a little adventurous, I added a bite or two of sweet potato casserole — but only if lots of toasted marshmallows sat on top. I left just about everything else untouched.

When dessert rolled around, I reached for “cinnamon sugar dough” instead. My mom placed the leftover dough from her homemade pumpkin and pecan pie crusts onto a cookie sheet and sprinkled it with (you guessed it.

Eventually, I felt brave enough to try the teensiest, tiniest, most minuscule sliver of pumpkin pie — one that would barely even feed a mouse — when my mom promised I could top it with as much whipped cream as I wanted.

Later in life, I realized not all whipped cream came from store-bought cans and that the homemade kind was actually really quick and simple to mix up — and tasted even richer and more indulgent. So while there will always be a soft spot in my heart for the sweet and nostalgic taste of that light and airy canned whipped cream, I love this healthy homemade whipped cream too.

Difficulty: Easy, including for many beginner bakers. Taste: Luxuriously rich and indulgent, with a light sweetness in the background.

You only need 3 ingredients to make this homemade whipped cream. I know, I know… Many whipped cream recipes only include 1 or 2 ingredients — but the extra ingredient in my recipe helps stabilize your whipped cream and adds protein too.

Heavy whipping cream. This is the one ingredient you’ll find in just about every classic whipped cream recipe.

But what’s the difference between heavy whipping cream, light cream, and half-and-half. As an ex-scientist, I’m glad you asked.

In a nutshell milk carton…. The amount of fat — or, more specifically, the percent of fat in each one.

Light cream is next, typically right around 20%, but it can fall anywhere in the range of 18% to 30% (again, this is in the US. ).

), and it contains at least 36%. That’s really important… And we’ll cover why that is soon.

), because it makes the best homemade whipped cream. I promise.

Greek yogurt. Here’s that bonus ingredient I promised you.

I’ve used it to make cakes, cupcakes, cheesecakes, pies, brownies, muffins, scones… Even frosting. As much as I dislike double negatives, I don’t know that I’ve ever not tried using it to make something.

In this whipped cream, the Greek yogurt has two roles. First, it adds volume, so you don’t need to use as much heavy whipping cream.

Second, it acts as a stabilizer. This means your whipped cream is more, well, stable.

However, the brand of Greek yogurt that you use can make a big difference. Look for brands that only include milk and live and/or active cultures.

) These Greek yogurts are generally thicker, which will yield a better consistency and more stabilized whipped cream. Tip: My favorite is FAGE plain nonfat Greek yogurt.

(It makes fantastic frosting too. ).

Even if they’re plain and nonfat, those Greek yogurts with any extra ingredients are typically thinner in consistency, which yields a looser, almost watery whipped cream that doesn’t hold its shape very well. I know they’re often cheaper, but it’s worth spending a little more for a higher quality Greek yogurt.

Sweetener. Because just about every brand of plain nonfat Greek yogurt does have at least a little tang to it, I like to add a small amount of sweetener to my homemade whipped cream to mask that.

I often use liquid stevia, which is a plant-based, no-calorie sweetener that’s clean eating friendly (aka it contains nothing refined or artificial. ).

That’s the equivalent of almost ¼ cup of powdered sugar. This is the kind I use, and I buy it online here because that’s the best price I’ve found.

You’ll use it to make all of these recipes of mine too. ).

Just avoid “classic” liquid sweeteners such as honey or pure maple syrup. Because they are not concentrated like the liquid stevia that I use, they’ll add too much liquid volume… And turn your whipped cream into soup.

Now that you have the ingredients you’ll need, it’s almost time to make your homemade whipped cream. But first, I want to cover one important (and nerdy.

For a deep dive into the chemistry of it all, this Serious Eats article covers it in great detail. (As an ex-organic chemist, the article’s diagrams and explanations made my heart SO happy.

For a briefer overview, the main thing to know is that whipped cream is a suspension of air trapped in between other molecules — aka a foam. Those other molecules.

More specifically, milk fats. Those milk fat molecules have two sides.

Therefore…. We need to beat the heavy cream (with its 36% fat content.

When that happens, the air molecules get trapped inside (almost as if the fat molecules are hugging them close. ), the heavy whipping cream looks as if it’s grown in volume, and eventually….

You’ve made whipped cream. (Chemistry can be delicious, don’t you think.

This is why it’s really important to use heavy whipping cream. You need enough fat molecules to trap all of that air.

Then there’s one more nerdy bit to cover, which is….

), it can — and will. — deflate over time.

So that’s where stabilized whipped cream comes in. It has added ingredients (aka stabilizers.

These stabilizers insert themselves alongside the air molecules, act like glue to hold everything together, and help your whipped cream maintain its shape. The most common and effective stabilizers are unflavored gelatin and cornstarch.

Which is why I prefer using Greek yogurt. It works as a stabilizer when chilled and straight from the refrigerator, so you don’t have to plan ahead or do anything else to it.

Pretty cool, right. (…no pun intended.

Now with all of that nerdy knowledge out of the way, let’s cover how to make the best homemade whipped cream. It’s a quick and easy process, and I also have some tips for you.

This is incredibly important. It’s much easier for the second side of the fat molecules to protect themselves and stay away from the air molecules when they’re cold.

) can attract the air molecules more readily. Which means….

So first, make sure you’re using heavy whipping cream and Greek yogurt that you’ve just pulled out of the refrigerator. Don’t let them sit out on your kitchen counter for too long.

Forget Cool Whip and store bought whipped cream, homemade whipped cream is so easy to make that you won’t be able to come up with an excuse to not make it. Plus, once you’ve tasted the homemade version, you’ll wish you’d done it sooner.

My version of homemade whipped cream, or chantilly cream, is sweetened with just a little bit of sugar and flavored with a splash of vanilla. Because if you’re going to spend the time to make homemade whipped cream anyways, best make it sweet and delicious.

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:

Another type of cream you may find is double cream, which is more typical in the UK. This has 48% fat content and can be served as is, poured over fruits and desserts.

Simply add all your ingredients in a stand mixer using the whisk attachment and stir on low to dissolve the sugar. Then increase the mixer speed to medium and beat until stiff peaks form.

Here are a few ways to spice up your homemade whipped cream.

It will last 3 days. If the leftover whipped cream seems a bit loose when you go to use it, just stir it with a whisk and it should thicken up again.

Typically, whipped cream is unsweetened cream that has been whipped. And chantilly cream is sweetened with vanilla flavor.

It’s tastier that way. Yes, absolutely.

I do this all the time, especially when I just want to whip up ¼ cup or ½ cup of cream for a cup or two of hot cocoa. This method will take some arm strength and a little time but it is entirely possible.

Yes, when whipped to stiff peaks, you can pipe this whipped cream. Usually when I use this whipped cream as a frosting, like in these Matcha cupcakes, I increase the amount of sugar a bit to balance it out with the cake.

The cream will curdle and start to separate when over-whipped, you’ll actually end up making butter. You can fix this by mixing in fresh cream, 1 tablespoon at a time.

Join my newsletter to get notified when I publish a new recipe. Follow along on Instagram, Facebook and Pinterest for more inspirations.

For more details on how we utilize affiliates, ads, and sponsored contents, see our full disclosure policy. Thank you for your continue support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

The ultimate guide for how to make Perfect Homemade Whipped Cream at home. I’m sharing all my tips and tricks for light, fluffy, and creamy peaks you’ll want to serve with every dessert.

Cover all of your favorite desserts in even more incredible homemade toppings by making my Chocolate Ganache that’s ready in 10 minutes using only 2 ingredients or this rich, sticky Slow Cooker Dulce de leche Caramel Sauce.

This Perfect Homemade Whipped Cream is just that, PERFECT. It’s light, fluffy, and holds its creamy whipped peaks beautifully as it sits on top of all of your favorite treats.

Maybe you’re asking yourself why you’d make Homemade Whipped Cream when you can just pick up a can of premade stuff at the grocery store. In which I’d reply, why let those gorgeous homemade desserts suffer the pain of an aerosol whipped cream.

Instead, allow them to shine even brighter by adding a fresh dollop of the good stuff that you can easily whip up right at home. All it takes is a little extra effort in the kitchen, 3 ingredients you likely have on hand anyway, and 5 minutes of your time.

That’s not a lot to ask when you’re left with amazingly delicious homemade whipped cream that truly makes your desserts taste even better. Whether you’re using it on cheesecake, pies, or milkshakes this whipped cream is sure to push all of your desserts over the top.

Need a stiffer cream for frosting. Add 2-3 tablespoons per cup of cream of instant Jell-O pudding powder in the flavor of your choosing.

But this Perfect Homemade Whipped Cream Recipe is actually super easy and fairly quick to whip up.

Once you have your whipped cream made all that’s left to do is decide what you’ll be putting it on. Will you put a spoonful on a homemade dessert.

Personally, you won’t catch me with a cup of Hot Chocolate that doesn’t have this fluffy whipped cream on it.

Whipping cream has a fat content of 30% and heavy cream has a fat content of 36%. However, either can be used to make whipped cream.

Cold: It is absolutely essential to have a cold bowl, cold beaters (whisk), and cold cream when you make whipped cream. You want the cream to stay cold during the whipping process because the chill helps form bigger fat bubbles, resulting in a quicker, lighter, and fluffier whipped cream.

Fat: The fat content is crucial to making great whip cream, you want to use a heavy or whipping cream, you want a cream that has a milk fat content of roughly 30-40%. It’s the fat molecules that join together in the whipping process to create the fat bubbles that essentially are whipped cream.

Sugar: Let’s face it, cream without sugar just kinda sucks. I like 3 tbsp per cup, but you can adjust to taste.

Vanilla: It’s Whipped Cream’s BEST friend. Use REAL vanilla extract, no imitation is wanted here.

Speed: Start slow, this reduces splatter and allows time for those bubbles to begin developing and building a strong base for your whipped cream. You can begin to increase the speed once the cream starts to thicken and you start adding the sugar.

Absolutely. Following this recipe as written does deliver a sweeter whip cream so if your preference is a less sweet topping then just reduce the sugar.However, if sweet whipped cream is your thing then feel free to increase the amount of sugar.

To stiffen the whipped cream up just add 2 to 3 tablespoons per cup of cream of instant jello pudding powder in the flavor of your choosing.

Simply add 1 tablespoon per cup of cream of your favorite liqueur. Just be sure to add it in with the liquid cream.

Whipped cream will stay fluffy for about 2 to 3 hours at a cool room temperature (67-70 degrees F). Heat will cause the whipped cream to deflate and melt.

Yes, you absolutely can. If you whip it too much, you’ll quickly go from stiff peaks to a separation of butter and buttermilk.

Milk only contains about 10% off the fat that whipped or heavy cream do and therefore does not whip. This Perfect Homemade Whipped Cream is the best topping for literally almost anything.

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you.

Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges.

Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more.