Heavy whipping cream

Heavy whipping cream is a fresh dairy product with a thick texture, specifically designed to be whipped or beaten until it reaches a firm and airy consistency. It is characterized by its high fat content, typically between 30% and 36%, which allows it to incorporate air when whipped and become a light and fluffy cream.

This ingredient is essential in cooking for preparing a wide variety of recipes, from desserts like mousses, cakes, and whipped cream, to creamy sauces and accompaniments for savory dishes. Its origin is linked to dairy production, being common in regions with a tradition of making milk derivatives, especially in European and Latin American countries.

In terms of properties, heavy whipping cream is rich in saturated fats, which gives it flavor and volume when whipped. It also contains proteins and minerals typical of dairy products, making it an important energy source in the kitchen. It is advisable to keep it refrigerated and use it quickly to ensure its freshness and optimal texture.

In different Latin American countries, heavy whipping cream may have various names depending on the region. Some of the most common synonyms include whipping cream, cream for whipping, whippable cream, and simply thick cream. Each term refers to a similar product that serves the function of providing a creamy texture and flavor in both sweet and savory preparations.