heavy cream
Taste Profile
Primary Flavor
rich
Intensity
mild
Flavor Notes
Pairs Well With
Cooking Behavior
Heavy cream (35–40% fat) whips to stiff peaks because fat globules trap air when agitated. Chill the bowl and whisk for best results — warm cream won't whip properly. Over-whipping turns it into butter. In sauces, heavy cream reduces without breaking due to its high fat content.
Best Techniques
Common Mistakes
- Whipping warm cream (won't hold peaks)
- Over-whipping past stiff peaks (becomes grainy then buttery)
- Using light cream as substitute (too low in fat to whip)