Heavy Cream Vs. Whipping Cream - as part of the expert series by GeoBeats. A lot of students ask me what is the difference between heavy cream and heavy whipping cream. Very simply, you probably all know that heavy cream needs to be very cold in order to whip. Heavy cream is just the top of, the thick part of the milk, when it is through the pasteurization. Many chefs have problems in their kitchens whipping cream, heavy cream, and having it curdle. So people have found a solution for this, and basically, heavy whipping cream, is the same thing as heavy cream with the addition of an emulsifier and a stabilizer. So heavy whipping cream will have actually two or three chemicals added to it. Monodyglyceride and polysorbit 80 and also carotene and gum in order to emulsify it. So heavy whipping cream is a cream that will whip relatively easy. It will not whip if it is warm but you will not have the problem that you may have with just heavy cream. So if you actually care and are careful in what you wanted to eat, heavy cream is definitely a better product minus the chemicals. Sadly, most supermarkets and retailers do not sell you heavy cream anymore. They all have heavy whipping cream as it has a longer shelf life. It is just a better product for them to store.
