I feel your pain for an actual answer. Why buy it? Because maybe you're a baker who uses heavy cream in small or unpredictable amounts and want a shelf-stable product, am I right? Powdered milk tends to be one cup to three cups water to make three cups milk. Don't know if the cream product's the same way, but if it's 72% and you want a standard 40% heavy cream, seems to me you should add 1.8 X water to it. Three years later I'm guessing you figured it out though. So if...