There's a cloud of confusion that hovers over creams. With at least 14 different types of creams readily available for you to purchase at the grocery store, it can be quite difficult to determine how ...

We’ve all been there (or at least, I’ve been there many times): a recipe calls for whipping cream but the dairy section of your grocery store only seems to be stocked with heavy cream. Will swapping ...

Heavy cream is a derivative of milk's production process, but with key nutritional differences. Largely to do with fat, there ...

Add Yahoo as a preferred source to see more of our stories on Google. In the U.S., the terms “heavy cream and “heavy whipping cream” are used interchangeably, so you can use either in recipes. They ...

Heavy cream (aka heavy whipping cream) is ideal for desserts needing structure, like trifles or icebox cakes. Whipping cream (aka light whipping cream) works well for soft dollops on pies, puddings, ...

In the U.S., the terms “heavy cream and “heavy whipping cream” are used interchangeably, so you can use either in recipes. They both must contain at least 36% milkfat. Whipping cream, also known as ...

This one goes out to anyone who's ever been heavily confused by this creamy dairy duo. The process of making cream is not new, but technology has evolved over the years, especially in terms of speed ...

Add Yahoo as a preferred source to see more of our stories on Google. Heavy cream (aka heavy whipping cream) is ideal for desserts needing structure, like trifles or icebox cakes. Whipping cream (aka ...

I need heavy cream, but the grocery store only has whipping cream. Is it okay to use it instead? Will it ruin my recipe? A food expert weighs in. We’ve all been there (or at least, I’ve been there ...