Heavy Cream (Heavy Whipping Cream) Vs Thickened Cream

heavy cream  vs  thickened cream

Cream, a byproduct of fresh milk is rich in content compared to the rest of the milk. You can separate cream from milk and use it for softening and giving flavor to vegetable soup.  Although cream has the same quality, it has name variation for different quality types.  People talk of Heavy Cream (Heavy Whipping Cream, and Thickened Cream).  These names refer to the same product.  What makes the difference is the name not the quality.

  Heavy cream Thickened cream
Who used it? Term used in US Term used Australia
Denote Thickened with buttermilk Made with whole milk and a thickening agent

The term Heavy Cream is commonly used in North America to designate cream quality containing 36% fat. This kind of cream holds steady in whipping.  It is mostly used to decorate cakes, pastries and similar products.  You can also use it for topping and piping cakes.

In Australia the tern Thickened Cream is used for the same product quality containing 35% fat with extra ingredients for thickening to sustain cream quality.  Thickened Cream is in vogue when a recipe for cake, pastries need whipping.  This cream can be used for other purposes in cooking.

  • Whether you prefer to call it Heavy Cream or Thickened Cream, the fat content in each of these two types of cream is the same.
  • Thickened Cream has additives and thickening agents for preservation and flavor.

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