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Can I substitute whipping cream for heavy whipping cream?

post #1 of 11
Thread Starter 
Please help. I am in the middle of making pastry cream and my recipe calls for heavy whipping cream. I only have whipping cream. Are they interchangeable? Thanks in advance for your help.
post #2 of 11
Sorry if I'm wrong, but in school I was told that they are the same. Heavy cream is different from whipping cream or heavy whipping cream. Heavy cream has slightly less butterfat than whipping or heavy whipping cream.

Theresa icon_smile.gif
post #3 of 11
They are, but in some areas the verbage is different. I believe, I could be wrong, most likely am LOLOL. It's 38% butterfat minimum.

Mike
post #4 of 11
I am having problems with the heavy whipping cream with gelatin for a cake filling. A few times it has come out fine, but a few times it has curdled instead. WHat am I doing wrong?

I finally opened a pack of dream whip!!

What is the deal with pastry pride?

What would I add to that? DO I just whip that up?
post #5 of 11
I looked it up and here is what I found:

Heavy cream is the richest type of liquid cream with a fat content of at least 36%, while whipping cream contains between 30% and 36% fat. For whipping, you need a minimum of 30% fat.

Whipping cream and heavy whipping cream can be substituted for the other, but the higher the fat content, the higher and firmer the cream will whip up. This will give you a thicker and more stable frosting perfect for piping through a pastry bag.

I found it online at baking911.com
post #6 of 11
Are there any substitutes for heavy cream?

I used the heavy cream to make chocolate ganache a couple weeks ago and unfortunately my supermarket only sold it in 1 liter cartons. I didn't use the whole carton and wound up having to throw it out once it expired.
post #7 of 11
Quote:
Originally Posted by cohen1

I looked it up and here is what I found:

Heavy cream is the richest type of liquid cream with a fat content of at least 36%, while whipping cream contains between 30% and 36% fat. For whipping, you need a minimum of 30% fat.

Whipping cream and heavy whipping cream can be substituted for the other, but the higher the fat content, the higher and firmer the cream will whip up. This will give you a thicker and more stable frosting perfect for piping through a pastry bag.

I found it online at .com



So, can I use a whipping cream with a 36% fat content as a substitute for heavy cream?
post #8 of 11
Quote:
Originally Posted by staceyboots

Are there any substitutes for heavy cream?

I used the heavy cream to make chocolate ganache a couple weeks ago and unfortunately my supermarket only sold it in 1 liter cartons. I didn't use the whole carton and wound up having to throw it out once it expired.



Don't ever throw it out. At the very minimum put in ice cube trays, and freeze it. It can be used again after it thaws after the expiration date.

Mike
post #9 of 11
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by staceyboots

Are there any substitutes for heavy cream?

I used the heavy cream to make chocolate ganache a couple weeks ago and unfortunately my supermarket only sold it in 1 liter cartons. I didn't use the whole carton and wound up having to throw it out once it expired.



Don't ever throw it out. At the very minimum put in ice cube trays, and freeze it. It can be used again after it thaws after the expiration date.

Mike



Thanks for the tip, Mike! Do i thaw in the fridge or at room temperature?
post #10 of 11
Thread Starter 
Thanks everyone for your help. I did use the whipping cream instead and my tart turned out great.
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post #11 of 11
That looks delicious!!
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