Heavy cream

Heavy cream (≥36% milkfat; cream for whipping) Description High-fat dairy cream obtained by centrifugal separation of milk and standardized to ≥36% milkfat (U. S. “heavy cream/heavy whipping cream”; typical commercial range 36–40%). Usually pasteurized (HTST) or ultra-pasteurized (UHT) for longer shelf-life; may be homogenized (smaller globules,...