Cream, heavy
Whole food · Dairy and Egg Products
Photo: Wikipedia
Heavy cream is the rich, velvety layer skimmed from the top of milk before homogenization, boasting a luxurious, pourable thickness and a clean, sweet dairy flavor. Nutritionally, it is a powerhouse of energy and fat, providing a dense source of calories with minimal protein or carbohydrates.
💚 Why it's loved
People adore heavy cream for its unparalleled ability to transform dishes, adding a silky, decadent mouthfeel and richness that is central to both sweet and savory cooking. Its cultural significance is rooted in classic European cuisines, where it forms the basis of iconic sauces, custards, and pastries.
⚠️ Watch-outs & how to enjoy it better
Due to its very high saturated fat and calorie content, it should be used mindfully by those managing heart health or calorie intake. A practical tip is to use it as a small, flavor-enhancing accent—like a splash in coffee or a swirl on soup—rather than a main ingredient, or to opt for lighter alternatives like half-and-half in some applications.
Key benefits
- Excellent source of fat-soluble vitamins A and D.
- Provides conjugated linoleic acid (CLA), a type of beneficial fatty acid.
- High in calories, useful for adding energy to meals.
- Creates a stable, rich emulsion for sauces and whipped toppings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In the United States, 'heavy cream' must contain at least 36% milk fat by regulation, while 'heavy whipping cream' can be slightly lower at 30%.
Full nutrition (scales with serving)
| Water | 58.1 g |
| Energy (Atwater General Factors) | 343 kcal |
| Energy (Atwater Specific Factors) | 336 kcal |
| Nitrogen | 0.32 g |
| Protein | 2.0 g |
| Total lipid (fat) | 35.6 g |
| Ash | 0.49 g |
| Carbohydrate, by difference | 3.8 g |
| Calcium, Ca | 61.2 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 57.0 mg |
| Potassium, K | 96.9 mg |
| Sodium, Na | 20.6 mg |
| Zinc, Zn | 0.22 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Iodine, I | 19.4 ug |
| Thiamin | 0.03 mg |
| Niacin | 0.06 mg |
| Vitamin B-6 | 0.03 mg |
| Biotin | 1.4 ug |
| Vitamin B-12 | 0.00 ug |
| Retinol | 327 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 8.9 ug |
| Fatty acids, total saturated | 20.4 g |
| SFA 12:0 | 1.1 g |
| SFA 14:0 | 3.4 g |
| SFA 16:0 | 9.3 g |
| SFA 18:0 | 3.2 g |
| Fatty acids, total monounsaturated | 7.3 g |
| PUFA 18:2 n-6 c,c | 0.75 g |
| Cholesterol | 103 mg |
FAQ
What's the difference between heavy cream and whipping cream?
Heavy cream (or heavy whipping cream) has a higher milk fat content (at least 36%), making it richer and more stable for whipping. Whipping cream has a slightly lower fat content (30-35%) and may not hold stiff peaks as well.
Can I substitute heavy cream with milk?
Milk cannot be substituted directly as it lacks the fat needed for richness and structure. For cooking, you can often use a mixture of whole milk and melted butter (about 3/4 cup milk + 1/4 cup butter per cup of cream) as a substitute.
Why does my heavy cream sometimes curdle when heated?
Curdling can happen if cream is boiled vigorously or added to very acidic ingredients (like wine or lemon juice) at high heat. To prevent this, add cream at the end of cooking, reduce heat, and avoid boiling.