Heavy Whipping Cream: Our Ingredient of the Week

Kim Conte
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heavy whipping cream
Photo from Organic Valley

Each week in Food and Party, we'll be featuring an "Ingredient of the Week" -- paying homage to some of our favorite ingredients all week long with buying and storage tips, recipes, and other useful information.

This week's featured ingredient is: Heavy cream.

I promise I'm not trying to sabotage your diet. The truth is, a little cream can go a long way; in fact, I always keep a pint of it in my refrigerator -- just in case. It makes ordinary sweet and savory recipes so luxurious. It's a key ingredient in homemade ice cream. And, of course, who doesn't love a small dollop of homemade whipped cream?

Now, when I say "heavy cream" I'm talking about the real deal. Half and half, canned milk, etc. just won't cut it. You have to look for the cartons that either say "heavy cream" or "whipped cream" and typically have a fat content of between 30 and 40 percent.

Yikes, right? That's a ton of fat. But trust me, you'll see all this week how I only add a little bit to some of my favorite recipes.

And in the meantime, check out our couldn't-be-simpler recipe for Strawberries and Cream.

Do you ever use heavy cream when you cook?

 

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