Heavy Cream

Heavy cream is a rich, ivory-colored dairy liquid with at least 36% milk fat. It whips to soft or stiff peaks, enriches sauces and soups, and lends a silky mouthfeel to custards, ganache, and coffee. Sold pasteurized or ultra-pasteurized and usually homogenized, often labeled as heavy whipping cream in cartons.\n\nCream is the butterfat layer separated from cow's milk by gravity or centrifugal separators; modern dairies standardize fat content to legal definitions. It features prominently in French and broader European cuisines and is widely used in North American baking and sauces.