Cream, which contains a higher fat content than milk, is obtained from fresh milk and can be easily skimmed out of the container by churning milk in a centrifuge. However, there are different types of cream, such as Heavy Cream (Heavy Whipping Cream) and Thickened Cream, which can be confusing for many people. This article will discuss the differences between these two types of creams.
Heavy Cream, Heavy Whipping Cream
Heavy Cream is a term used in North America, particularly in the United States, to refer to a cream quality that contains more than 36% fat. This cream whips well, doubling in volume, and holds its shape after whipping, making it easy to use for decorating cakes and pastries. Heavy Cream is also known as Heavy Whipping Cream, indicating that it has not yet been whipped but can be whipped. Topping and piping with heavy cream are simple tasks.
Thickened Cream is a term used in Australia to refer to a type of cream very similar in quality to Heavy Cream. It contains around 35% fat, but it also has additional ingredients, such as thickeners, to help maintain the cream’s consistency. Thickened Cream is primarily used in confectionery when the recipe calls for whipping or whipped cream and is not limited to cooking alone. The cream is thin enough to be poured off cartons, which is why it is sometimes called pouring cream. Thickeners like gum and gelatin make it easier for the cream to be whipped and prevent it from separating or curdling.
- Heavy Cream, also known as Heavy Whipping Cream, is a term used mostly in the US, while Thickened Cream is a term used more often in Australia.
- The fat content is roughly the same in both thickened and heavy cream.
- Thickened cream contains additives and thickening agents such as vegetable gum and gelatin to allow the cream to be whipped and also to prevent it from separating.