Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(MSN)   An answer to today's burning question: What makes heavy cream, whipping cream, light cream, and half-and-half all unique, and can you substitute one for another?   (msn.com) divider line
    More: Interesting, Cream, homemade ice cream, heavy cream, Milk, light cream, high fat content, whipping cream, Soup  
•       •       •

565 clicks; posted to Food » on 08 Jul 2020 at 12:41 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



20 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-07-07 8:56:24 PM  
I will give anyone a cookie if they can whip half and half to stiff peaks, without using the melted butter trick. Even the melted butter trick only gives you stiff to soft peaks for a VERY limited time. You cheap bastiches.
 
2020-07-07 9:35:28 PM  
Do we really need all that? Can't we just have cream and milk?
 
2020-07-07 10:37:46 PM  
Fat content and sometimes.
 
2020-07-08 12:25:30 AM  

SoupGuru: Do we really need all that? Can't we just have cream and milk?


We do need all that. You put the light cream on the mashed potatoes you have with the coffee that you put the half-and-half into and the light whipping cream on top of the ice cream you made from the heavy cream.

Now excuse me while I slather an inch of butter on top my slice of pound cake.

/ow my HEART... oh never mind, it's just my lactose intolerance acting up again, shouldn't have had that glass of skim milk with dinner
 
2020-07-08 2:04:55 AM  
Fark user imageView Full Size
 
2020-07-08 2:43:52 AM  

SoupGuru: Do we really need all that? Can't we just have cream and milk?


What fat content of cream and milk are we going to call cream and milk? Yes, we need the distinctions. I want 10% in my coffee, 25%+ in my alfredo, 1% to drink, etc.
 
2020-07-08 4:09:49 AM  
I haven't seen light cream on the shelves in years.
 
2020-07-08 7:44:26 AM  
The only national product I can find without carrigeenan is a light cream. Kinda sad really and there as tree no local dairies where I live.
 
2020-07-08 9:23:17 AM  

hubiestubert: I will give anyone a cookie if they can whip half and half to stiff peaks, without using the melted butter trick. Even the melted butter trick only gives you stiff to soft peaks for a VERY limited time. You cheap bastiches.


why would you do that?

/your supposed to use whipping cream
//it's like literally made for that purpose
///whip it, whip it good
 
2020-07-08 9:52:55 AM  

hubiestubert: I will give anyone a cookie if they can whip half and half to stiff peaks, without using the melted butter trick. Even the melted butter trick only gives you stiff to soft peaks for a VERY limited time. You cheap bastiches.


I was helping a coworker make cake for an event. The cream was already in a bowl and she asked me to whip it. We didn't have a mixer so I was doing it by hand.

I whipped it. Whipped it good!

It just refused to take form. I wondered aloud what the hell I was doing wrong. Coworker was looking sheepish. Confessed that she thinks maybe she kinda sorta bought the wrong kind of cream. She was worried about calories, see, so...

Thanks. Couldn't possibly have told me that fifteen minutes ago. I used a bowl of ice to get it to soft peaks eventually. Good enough, I guess.
 
2020-07-08 10:13:13 AM  
Heavy cream in the coffee every morning. Much worth it.
 
2020-07-08 11:24:21 AM  
The only thing better than heavy whipping cream is clotted cream.

Fark user imageView Full Size
 
2020-07-08 11:54:31 AM  
I'm no Alton Brown, but basically, fat content. And depending on what you're making, you can't easily substitute. Whipping cream is basically heavy cream (from what I can tell). You make those into, literally, whipped cream. To put on pie or mix into eggs to make a souffle or whatnot.

I don't even know why the fark anyone would want to use "light" cream. What's the point?

Half and half you typically use for shiat like pies. "Heavier" than whole milk, because it contains more fat. Basically, it's just thicker and richer, so you use it to add to stuff like the article suggests. You can use whole milk, but that'll make a thinner consistency. If you want richness and some heft to something you're baking, you need fat. (shrug)
 
2020-07-08 2:43:47 PM  
Did we also cover the emulsifiers, stabilizers, nutritive sweeteners, flavoring, and coloring, too?

Heavy whipping cream
Light whipping cream
Light cream
Half & half

Try to find any of those products without mono & diglycerides, polysorbate 80, and carrageenan in them.
 
2020-07-08 2:45:36 PM  

Smelly Pirate Hooker: Whipping cream is basically heavy cream (from what I can tell).


No, it isn't, sadly. Heavy whipping cream is a combination of heavy cream and skim milk, typically, to ensure that it meets the minimum 36% milkfat requirement, with mono & diglycerides, polysorbate 80, and carrageenan added to stabilize & emulsify the cream with the milk.
 
2020-07-08 2:54:56 PM  
If you want true heavy cream for whipping, you need to look for at least 36%, preferably 40% or more, milkfat, and avoid additives meant to stabilize or emulsify the cream. Most brands do their best to meet the 36% requirement and go no farther - there are a few out there that are close or hit the mark.

Horizon's organic heavy whipping cream uses just cream, milk, and gellan gum.
Strauss Family Creamery's organic heavy whipping cream contains just (gasp) cream & milk, as does Organic Valley.
 
2020-07-08 3:43:32 PM  
So heavy cream is 36% and up, and light cream is 30-35% , so not really that much lighter.  Seems silly
 
2020-07-08 6:32:45 PM  
I don't know why I read that article. I saw the headline and thought, "Regulated levels of milk fat content." And then, inexplicably, I clicked the link to see if there was more. And then, after I saw that the heavy whipping cream section was on precisely that. But I kept on. And before I knew it, I had spent minutes of my oh so precious time reading each entry. And then, I decided I needed to post this. Life's a strange thing sometimes.
 
2020-07-08 10:43:17 PM  

SoundOfOneHandWanking: So heavy cream is 36% and up, and light cream is 30-35% , so not really that much lighter.  Seems silly


Makes a huge difference when you're making desserts.
 
2020-07-08 10:45:24 PM  

phlegmjay: I don't know why I read that article. I saw the headline and thought, "Regulated levels of milk fat content." And then, inexplicably, I clicked the link to see if there was more. And then, after I saw that the heavy whipping cream section was on precisely that. But I kept on. And before I knew it, I had spent minutes of my oh so precious time reading each entry. And then, I decided I needed to post this. Life's a strange thing sometimes.


The acquisition of knowledge, even trivial knowledge, is always laudable.
 
Displayed 20 of 20 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.