Heavy cream
“Heavy Cream, which is often labelled thickened cream in Australia, consists of about 35 per cent milk fat (or 35 grams per hundred ml). Often, it contains additives – gelatine, vegetable gums and this helps hold its shape when it’s whipped and that reduces the likeliness of curdling when heating,” Trent Watson, Accredited Practicing Dietitian and Spokesperson for the Dietitians Association of Australia explain to Better Homes and Gardens magazine.
Heavy cream contains no additives but is naturally thick and fit for whipping. in the US, heavy cream is usually sold as ‘whipping cream’.
Uses:
- Baking
- Desserts
- Pastas
Here’s a video on how to make heavy cream or you can make your own using the recipe below:
Ingredients:
- ¾ cup milk
- ¼ cup butter, melted
Simply, mix together milk and melted butter. It will work well as a substitute for heavy cream in most recipes but won’t whip as well.
Double cream
Double cream is known for its rich and decadent flavours. It is one of the most versatile creams, it has a fat content of 48 per cent and is great for whipping but also boils and freezes well.
Uses:
- Baking
Here's a video on how to make your own double cream
What’s the difference between double cream and heavy cream
Double cream is denser and has higher butterfat content than heavy cream. Due to its high-fat content, double cream can be poured over hot food objects, and it does not separate.
Read up on all of the different varieties of cream in our extensive guide.
