Heavy cream or half and half? Here's a guide to milk fat

Tammy Algood
Special to Nashville Tennessean, USA TODAY NETWORK newsrooms in Tennessee
View Comments

One of my favorite ways to serve fresh strawberries is in a bowl with freshly whipped cream on top. The sweet tart flavor of ruby red spring strawberries is perfectly matched with cream that is piled into a big fluffy heap.

To make homemade whipped cream, start with a chilled bowl and whisk.

I am asked by readers on a very regular basis to explain the difference between carton labels. The confusion is real: Cream, heavy cream, whipping cream, half and half as well as light cream. It most certainly is daunting when standing in front of the dairy case trying to figure out which one you are “supposed” to purchase.

Everything is based on the amount of milk fat, the substance that naturally rises to the top of unhomogenized milk. In the “old days” it was skimmed off, giving you cream. Today manufacturers use centrifugal force to separate it. So in essence, cream is simply milk with an increased fat content. Here’s your guide to make the decision easier.

As a quick rule, remember that if you are going to be whipping the cream, select either heavy or whipping cream. Let the names guide you! Heavy cream is a heavier milk fat version of whipping cream. While whipping cream has between 30% and 36% milk fat, heavy cream has 36% to 40%. Heavy cream is the richest cream you can purchase and the taste proves it.

The remainder of those cartons can be used to enhance recipes or your morning cup of coffee just fine. Half and half is a mixture of equal parts milk and cream, hence the name. That’s my go-to carton for everything from cream soups to mashing potatoes. The reduced calorie content when compared to cream makes it a great choice, but it adds more depth than regular milk. Light cream is actually table cream or coffee cream.

You asked for it

Julie Davis of Paducah writes, “I have a recipe that calls for 2 cups of whipped cream. How much do I buy to make that amount?”


Once you whip the cream, it will double in volume. So for 2 cups of whipped cream, buy a half pint (1 cup) container of liquid cream. Remember, cold is best, so put the bowl and beaters in the freezer before whipping. Only pull the cream out of the refrigerator right before you are ready to whip.


View Comments