Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. Whipping cream will double in volume when whipped. Heavy cream is not the same as the British double cream.
Also question is, what is a good substitute for heavy cream?
If you're cooking, need a cup of heavy cream, and don't have any on hand you substitute ¾ cup milk and ¼ melted butter thoroughly mixed. It won't whip but otherwise will work well in any recipe that calls for heavy cream.
What can I substitute for heavy cream in a recipe?
If your recipe calls for whipping that cream, it won't work. You need the fat that's in heavy cream in order to get whipped volume. When a recipe calls for half-and-half, you can substitute 7/8 cup milk plus 1/2 tablespoon of butter or margarine.
Is there a difference between heavy cream and heavy whipping cream?
With the help of joyofbaking.com, I learned that heavy cream and heavy whipping cream are essentially the same thing: cream that contains 36 percent or more milk fat. Whipping cream is a bit lighter, with only 30 percent milk fat. Heavy cream will whip better and hold it's shape longer than whipping cream.