Heavy cream is a dairy product similar to milk but with a higher fat content and a more viscous consistency. Before milk undergoes the homogenization process, the high-butterfat layer is skimmed from the top of the milk and used to produce heavy cream. Minimum 35% fat.
Heavy cream is a dairy product similar to milk but with a higher fat content and a more viscous consistency. Before milk undergoes the homogenization process, the high-butterfat layer is skimmed from the top of the milk and used to produce heavy cream. Minimum 35% fat.
Whipping cream, heavy whipping cream, pure cream (Aus), full cream (Swiss) UK - Double cream France - Creme epaisse or creme fleurette
Whipping cream, heavy whipping cream, pure cream (Aus), full cream (Swiss) UK - Double cream France - Creme epaisse or creme fleurette
Topping, baking.
Topping, baking.
When baking with heavy cream, chill well before using (unless otherwise directed).
When baking with heavy cream, chill well before using (unless otherwise directed).
Year-round
Year-round
