Ralph's Whipping Cream

Not only can you buy heavy whipping cream, you can get regular whipping cream. Some recipes call for one and some call for the other and I never paid attention to the difference.

The ingredients of this whipping cream are: cream, skim milk, contains less than 1% of each of the following: mono- and diglycerides, polysorbate 80 and carrageenan. Contains 30% milk fat.


I guess the only difference is cream: heavy in the heavy whipping cream and regular in the regular whipping cream; thus the heavy whipping cream has 36% milk fat and the regular just 30%.

Looking up cream in the Larousse Gastronomique (copyright 1984), it just says

Whipping cream (35%) is commercially produced by centrifugal separation. It is not usually homogenized but may be pasteurized. Whipping cream will double in its volume when whipped and is less likely to curdle through overwhipping. It is ideal in its whipped form for piped decorations on desserts and gateaux.

Now I wonder if one could buy cream instead of whipping cream or would you need to know a farmer for that?

There's no visual difference between regular and heavy whipping cream. They're both pretty thick.


Whipping cream, available in the dairy section of Ralph's for $3.29/pint.

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