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Heavy Cream is a North American generic term for creams that have at least 35-36% butterfat in them.

They can be whipped and because of the higher-fat content, aren't as likely to curdle in sauces as lower-fat creams.

A bit too heavy for coffee; good for pouring over fruit or cooked cereals.

Substitutes

• For whipping, there is no cream substitute unless you go for a higher fat content and use Double Cream;
• For sauces: Crème Fraîche, Greek Yoghurt, Sour Cream, Evaporated Milk, Ricotta Cheese or puréed unsalted Cottage Cheese.

Also called:

Other entries for:

Cream
Aerosol Cream, Chantilly Cream, Clabber Cream, Clotted Cream, Coffee Cream, Crema Agria, Crème Fraîche, Double Cream, Extra Thick Double Cream, Extra Thick Single Cream, Frozen Whip Topping, Half & Half Cream, Heavy Cream, Ice Cream, Light Whipping Cream, Non-Dairy Creamer, Single Cream, Sour Cream, Whipping Cream

Other entries for:

Milk
Buttermilk, Clabbered Milk, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping