Heavy cream

Heavy cream is the fat-rich part of milk that rises to the top. In the US it must have at least 36 percent milk fat. That much fat lets it whip into stable peaks, and lets you boil and reduce it into sauces without it curdling. It is used in whipped cream, ganache, ice cream, pan sauces, gratins and soups.

How to do it

To whip it:

1. Chill the cream, the bowl and the whisk. Cold cream whips faster and holds better.
2. Whisk by hand or with a mixer on medium-high speed.
3. Stop at soft peaks, about 2 to 4 minutes with a mixer, for folding into desserts. Go a little further for piping.
4. Add sugar near the end, about 1 tablespoon per 240 ml (1 cup).

One cup of liquid cream makes about 2 cups whipped.

Why it works

When you whisk cold cream, the fat droplets partly break open and stick together around the air bubbles, building a network that holds its shape. The more fat, the stronger that network. Fat also protects the milk proteins from heat and acid, which is why heavy cream can boil with wine or lemon while lighter creams split.

How to use it

The names and fat levels change by country:

• Heavy cream or heavy whipping cream in the US, at least 36 percent fat.
• Double cream in the UK and Ireland, about 48 percent fat. It is richer than heavy cream and whips faster, so whip it more gently. UK whipping cream, about 35 to 40 percent, is the closer match.
• Vispgrädde in Sweden, usually 36 to 40 percent. Use it one for one.
• Thickened cream in Australia, about 35 percent with a small amount of thickener added. It whips well. Australian pure cream has no thickener.

Substitutes

• Whipping cream works in most recipes, with slightly softer whipped cream.
• For cooking, not whipping, use 3 parts whole milk to 1 part melted butter, or thicken half-and-half with a little cornstarch.

How to store it

Keep it in the coldest part of the fridge and use it within about a week of opening. It can be frozen for cooking, but will not whip well after thawing.

Common mistakes

• Overwhipping. The cream turns grainy, then separates into butter. If it just starts to look grainy, fold in a splash of liquid cream.
• Swapping light cream in a sauce that boils. It curdles.

In recipes

You will see "1 cup heavy cream", "300 ml double cream" and "2 dl vispgrädde".