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?