Cream :-)

[gbhunter]

Can anyone tell me what the differnce (if any), is between heavy whipping cream and heavy cream?

[MarkV]

Same thing. Two different names.

Both referring to cream with a fat content between 36 and 40%.

Mark

[GaryF]

Mark, where can you find 40%? Heaviest I can find here in Ontario is 35%, probably not a huge differnce but would be nice to try 40%

[CulinaryGeek]

The only difference I am aware of is one is used for culinary applications (36%) and the other is used for baking and pastry applications (40%). I'm sure there is more too it than this though. If anyone knows anything different, I would love to hear about it myself.

Godspeed,
Chef Bill

[auzzi]

The Powers-that-be issue guidelines for the Dairy Industry, giving a percentage range for butterfat content for various products.

Basically, each producer/dairy depending upon their herd will produce milk products that vary within the range. This varies from region to region and country to country:

Very generally;

Heavy Whipping Cream (36% to 40%)). [mainly 36%]
Whipping Cream [Heavy cream]- fat content - 30% and 40%.[mainly 30%]
Light Whipping Cream - fat content - 30% to 36%
Half and half - fat content - 10 ½ - 12% [mainly 12%]
Light or Lite or Coffee Cream - fat content - 18-30%
Single Cream - fat content - 20%

There are creams with higher butterfat content:
US Maunfacturer's [commercial] cream - 40-42%
UK Double cream - 48%
Aust Double Cream 52-55%

You also have boosted creams that have gelatin[e] added to thicken the product.

Confused?

[MarkV]

As Auzzi explained, the 36-40% is a "guideline." Obviously it can vary depending on the cattle and the producer. I would bet that most heavy creams are closer to 36%.

Mark

[KeeperOfTheGood]

In Canada, all dairy production and sale is controlled. This includes acceptable lables etc.

http://www.cdc-ccl.gc.ca/cdc/main_e....=132&page=1050

That is a listing for each provances milk board.

Just to pass on some after school reading