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 you're still on this site, would you mind sharing how it worked out for you? I'm curious.
I just purchased a canister of 'heavy cream powder' and it came with no instructions on how much powder to use with how much water.
I purchased this because I don't keep heavy cream on hand. I am anxious to use this. Will let you know how it turns out.
Very informative.. Thanks for the post.