Heavy cream vs. whipping cream: What's the difference?

If you’re baking a recipe that calls for heavy cream, or picking up a carton to turn into whipped cream to finish a dessert, you may be confused when you hit the dairy aisle. There’s “heavy cream” — but also “heavy whipping cream” or, in some cases, just “whipping cream.”   

So when it comes to heavy cream versus whipping cream, is there truly a difference? 

What is heavy cream? 

Aside from being delicious, there are very specific definitions and standards that must be met in order for something to be labeled as heavy cream. It is made by separating the fatty top layer from the base milk layer during processing. The FDA states that heavy cream is cream that contains no less than 36% milk fat.  Comparatively, milk has 0% to around 3% milk fat, as well as a higher water concentration. Because of its fat content, heavy cream retains a rich taste and, when whipped, it excels at creating stiff peaks that hold their shape for a long time. 

What is whipping cream?  

Whipping cream — sometimes called “heavy whipping cream” — is made using a similar process as heavy cream and is also the milk fat removed before milk is homogenized. However, heavy cream can contain somewhere between 30% and 35% milk fat content, according to FDA regulations. Because of its slightly lower fat content, it whips into a softer, more billowy cream, and it will deflate more quickly than whipped cream made with heavy cream. 

Photography by Rick Holbrook; food styling by Kaitlin Wayne

Can you use heavy cream and whipping cream interchangeably? 

Luckily, the difference in taste and performance between the two types of cream are not very discernible. This means you can use them interchangeably in recipes — and it's okay if you accidentally buy the "wrong" one. Both can yield a delicious bowl of homemade whipped cream. (Can’t justify buying a whole carton of either one? We’ve got you covered with an easy homemade heavy cream substitute.) 

A note on King Arthur recipes: The King Arthur Test Kitchen prefers heavy cream in most instances, particularly when making whipped cream, because of the higher fat content. That said, you can substitute heavy whipping cream 1:1 in any King Arthur recipe that calls specifically for heavy cream without any issue.     

Recipes that use heavy cream 

As a general rule of thumb, use heavy cream for making stable whipped cream for topping pies, layered desserts like tiramisu or banana pudding, and any sweet where the structural integrity hinges on the cream really holding its shape. Heavy cream can also be handy for making cream scones and drop biscuits, where the richness of the dairy can shine through. For more heavy cream baking inspiration, check out these 12 recipes that call on heavy cream.

Cover photo by Danielle Sykes; food styling by Kaitlin Wayne.