The difference between heavy cream and whipping cream is butterfat.
First, to simplify matters, cream is the lighter substance, or fat, that rises to the top of a container of non-homogenized milk.
Heavy cream that is labeled “whipping cream” contains at least 38% butterfat and will fill or frost a cake without additional stabilizers. A look at this whipping cream link will give you some good, detailed information on how to whip cream, plus tips and suggestions for interesting applications and flavorings for this delicious indulgence.
Cream that is simply labeled, “whipping cream”, usually contains about 30 to 36% butterfat. It produces a lovely, soft topping for many foods, both sweet and savory, especially when added just before service. Unwhipped, this is the cream most often used to make ice cream, creamed soups and sauces.
Potato latkes or a perfectly cooked prime roast of beef benefit from a dollop of horseradish cream to complete the dish.
Also, try adding whipped cream, and a few drops of truffle oil if you have it, to mashed potatoes just before serving.
Butter made at home in your food processor, and flavored to your taste, brings an added dimension to the idea of butter as a condiment. Also, homemade butter might be less expensive than the supermarket product.
This traditional Boston cream pie seems complicated and fancy, and belies its simplicity when you understand how to make a simple pastry cream.
For 8 to 10 cake servings, make it this way:
– Use one, 9-inch white cake layer, split horizontally into two layers, made from your favorite recipe.
For the pastry cream
– 1/3 cup sugar
– 2 Tbsp cornstarch
– Pinch of salt
– ¾ cup milk
– ½ cup heavy cream
– 1 tsp vanilla extract
– 2 large egg yolks
* In medium saucepan over medium heat, combine sugar, cornstarch, and salt.
* Gradually whisk in milk, heavy cream, and vanilla bean.
* Bring to a high simmer and whisk until thickened. Remove from heat.
* In small bowl, lightly beat egg yolks; then gradually whisk in ½ cup hot filling.
* Return filling to saucepan and cook one minute longer.
* Strain filling into bowl, cover, and chill
* Whisk filling slightly to soften before filling cake.
Bittersweet Mocha Glaze
6 ounces bittersweet chocolate, cut into small pieces
1/3 cup heavy cream
1 Tbsp light corn syrup
1 tsp instant coffee powder
* Place chocolate in a medium bowl
* In small bowl, combine cream, corn syrup, and coffee.
* Microwave on high 1 to 1-½ minutes until very hot.
* Add coffee, stir to dissolve and immediately pour over chocolate and stir until glaze is dissolved.
Read the links, make and enjoy the Boston cream pie and you will have a significant understanding of how to use cream and heavy cream in the kitchen.
1. Difference Between Heavy Cream and Whipping Cream – PopSugar
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