What’s the Difference Between Heavy Cream and Heavy Whipping Cream?

Perhaps you’ve looked at a recipe that calls for heavy cream, only to find a carton of heavy whipping cream in the fridge. Or maybe your local grocery store only carries one or the other. Does it matter which product you use?

Here’s everything to know about heavy cream vs. heavy whipping cream, whether you’re making homemade whipped cream, a velvety soup, or even a cocktail.

What is heavy cream?

Heavy cream is dairy cream with at least 36% milkfat by weight. It is produced by separating milk fat from milk (often using centrifugal separators) and then standardizing it to the proper fat level. While most well-known for whipping into a cloud-like texture for whipped cream, its texture and subtle flavor also make it a wonderful thickening agent, giving sauces, soups, and stews an extra-luxurious oomph. It is also the not-so-secret ingredient in ice cream.

The process behind making heavy cream is not new, but technology has evolved over the years, especially in terms of speed and efficiency. The most modern cream separation method uses centrifugal separators, a technology developed in the late 19th century and widely attributed to Swedish engineer Gustaf de Laval and other contributors.

Heavy cream vs. heavy whipping cream

Heavy cream and heavy whipping cream are the same product in the United States under the Code of Federal Regulations. Here, “Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.” Under the Nomenclature subsection, the regulation states: “The name of the food is ‘Heavy cream’ or alternatively ‘Heavy whipping cream.'”

The takeaway? Heavy cream and heavy whipping cream are interchangeable terms in the U.S. Brands might use the term “heavy whipping cream” to market their product as suitable for whipped cream, but you are buying the same thing.

Can you substitute heavy cream for heavy whipping cream?

Yes! Because they are the legally the same product, you can swap heavy cream for whipping cream and vice versa. However, if you are substituting, make sure the label does not indicate “light whipping cream,” which contains “not less than 30 percent but less than 36 percent milkfat,” according to the CFR. While it might work in a pinch, using a lower-fat heavy cream can make a major difference in some desserts like custard, as well as emulsified sauces.