Regarding fat content, whipping cream typically contains between 30% and 36% milk fat, while heavy cream contains at least 36% milk fat. In contrast, whole milk generally has no more than 3.25% milk fat.
Whipping cream has a higher milk fat content compared to other cream varieties, making it easy to whip into soft or stiff peaks. All-purpose cream is suitable for both hot and cold dishes and undergoes special treatment to maintain stability during cooking and baking, with added stabilizers to ensure its usability in nearly any recipe.
Cream is a versatile ingredient found in various dishes, ranging from homemade cakes to rich winter soups, making it an essential staple in the kitchen. Heavy cream is especially favored in savory dishes such as creamy soups, sauces, and gratins, as well as in desserts like custards, ice creams, and ganaches.
On the other hand, light cream has a lower fat content, typically ranging from 18% to 30%. It is commonly used in beverages like coffee or tea, as well as in recipes that require a slightly lighter texture and flavor, such as sauces and soups. Its thinner and more liquid consistency, compared to whipping cream and all-purpose cream, makes light cream easy to blend into soups, sauces, gravies, and stews.
Milk cream
