Heavy & Light Whipping Cream Differences
- Heavy whipping cream has a higher fat content than light whipping cream. Heavy whipping cream is usually between 36 and 40 percent fat. Light whipping cream has between 30 and 36 percent fat. The fat content of cream determines how thick the cream is. Therefore, heavy whipping cream is notably thicker than light whipping cream. Fat content is sometimes also called milk fat or butterfat.
- Both types of cream can be whipped. Light whipping cream will become a little thicker. Heavy whipping cream can double in volume when it is whipped. This is because heavy whipping cream is denser and has a higher fat content. Heavy whipping cream also holds its own shape and is less liquid when it is whipped.
- Both heavy whipping cream and light whipping cream are used in cooking and baking recipes. Light whipping cream is often chosen to create toppings and fillings. Whipping creams are also used to make ice cream, milk shakes and other dairy-based deserts. The density of heavy whipping cream makes it useful for making thick foods. Sometimes the choice of heavy or light whipping cream is determined by a cook's fat content preferences.
- Commercially-sold whipping creams are typically pasteurized. Pasteurization extends the shelf life of dairy products by killing enzymes and bacteria that quickly cause spoilage. Both heavy and light whipping creams are often ultra-pasteurized. Temperatures of 280 or more degrees are used in the ultra-pasteurization process. This treatment makes the cream more temperamental when it is whipped. You may not be able to use ultra-pasteurized heavy whipping creams to create peaks or froths for recipes that call for them.
