Heavy cream

Cream with at least 36% milkfat, rich enough to whip and stable enough to boil, used for whipped cream, ganache and sauces.

Heavy cream: A glass pitcher of heavy cream being poured into a mixing bowl, a whisk beside it
  • Baking ingredients and additives

Also called: whipping cream, double cream, heavy whipping cream

In the US, heavy cream must contain at least 36% fat; whipping cream is 30 to 36%. Higher fat whips more easily and holds peaks longer. Heavy cream can be boiled without curdling, which makes it right for caramel sauce and ganache.

For whipping, chill the cream, bowl and whisk. Double cream in the UK has about 48% fat.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Heavy cream (Q13228), Wikidata