Heavy cream
Heavy cream
Heavy cream (pronounced: /ˈhɛvi kriːm/), also known as heavy whipping cream, is a high-fat product derived from milk. It is a staple ingredient in many culinary dishes and is often used in baking and cooking.
Etymology
The term "heavy cream" originates from the word "heavy" which refers to the high fat content of the cream, and "cream" which is derived from the Old English word "crēam" meaning a portion of milk or cream.
Description
Heavy cream is a type of dairy product that is produced from the high-fat part of fresh milk. When fresh milk is left to stand, a heavy, thick cream rises to the top and can be scraped off and used in various recipes. It contains between 36% and 40% milk fat, which is more than twice the amount found in half-and-half and whole milk.
Usage
Heavy cream is used in a variety of culinary applications. It is often used in baking to add richness and creaminess to desserts such as cheesecake and custard. It can also be whipped into whipped cream for topping desserts or used in savory dishes like soups and sauces.
Related terms
- Milk: The liquid from which cream is derived.
- Whipping cream: A type of cream with a lower fat content than heavy cream.
- Half-and-half: A mixture of milk and cream, with a lower fat content than heavy cream.
- Butter: A dairy product that is made by churning cream.
External links
- Medical encyclopedia article on Heavy cream
- Wikipedia's article - Heavy cream
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