Kitchen Tips All About Ingredients All About Dairy What's the Difference Between Whipping Cream and Heavy Cream? For cream-of-the-crop cooking and baking, you need to use the right kind of cream. By Hanna Raskin Hanna Raskin Hanna Raskin is a James Beard Award-winning writer, editor, and publisher of The Food Section, a newsletter covering food and drink in the American South. She's written about food, culture, and regional food history for American Heritage, Imbibe, Punch, Modern Farmer, Belt, Cooking Light, Tasting Table, and more. Allrecipes' editorial guidelines Updated on March 30, 2022 Trending Videos Close this video player Photo: Meredith What Is Cream? Cream is the layer of fat skimmed from milk before it's homogenized. Depending on the amount of butterfat, cream can be classified as anything from half-and-half (10.5 percent to 18 percent butterfat) to clotted or Devon cream (55 percent or more). When baking, though, it's the creams in between these that matter the most. Read on to learn the difference between whipping cream and heavy cream, and when to use different kinds of cream in your recipes. What Is Heavy Cream? Heavy cream, also known as heavy whipping cream, doubles in volume and holds its shape when whipped, making it the perfect topper for desserts. It's also the best choice for recipes that call for piping cream from a pastry bag. Heavy cream has slightly more butterfat than whipping cream (36 percent versus 30 percent), and each cup of heavy whipping cream contains more than 800 calories and 80 grams of fat. Try heavy cream in cream puffs, creamed peas, or zabaglione. And of course, don't forget the whipped cream for trifles, ice cream sundaes, and pies. What Is Whipping Cream? At 30 percent butterfat, whipping cream is just rich enough to set, but produces a lighter, less-sturdy whipped cream. It performs best as a light topping or filling, as in this summer fruit salad or lemon peach parfait. To mimic the thickening effect of whipping cream in soups or sauces, try low-fat cream cheese or a mixture of one cup of 1 percent milk and one tablespoon of cornstarch. For topping or filling sweets, fat-free half-and-half is an appropriate substitute. Related: Baking Soda vs. Baking Powder: What's the Difference? Butter vs. Margarine: What's Better for Baking? 9 Ingredients Every Baker Needs Was this page helpful? Thanks for your feedback! Tell us why! Other Submit