Heavy cream or heavy whipping cream?
ettaterrell
Posts: 887 Member
ok now I'm lost, I was reading on FB group that there is a heavy cream... And it's better for you. I have never seen this product. Which do you use? And what's the difference?
Also they were talking about HWC causing stalls? Never heard of this either, has anyone found this to be true?
Also they were talking about HWC causing stalls? Never heard of this either, has anyone found this to be true?
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I am not in the US so I am not sure what the difference is, I use double cream which is probably the equivalent to heavy cream. But don´t they all whip up after a while? Maybe whipping cream has something added.0
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Oh geez! Seriously?
Don't worry about it. Somebody is clearly basing that opinion off the fact that heavy cream has a slightly higher milk fat content. Since we all know fat is good and some people take that to extreme with the thinking that shoving as much fat down our gullets as we can get just means "better" they create some strong opinions about products and some being better than others when the actual difference is minute!
There's a 5 calorie difference between the two. Heavy cream being higher. But not even necessarily because depending on the brand and the lable they choose you could have one container of each in your fridge with the exact same milk fat content. So zero actual difference at all.
Heavy whipping cream is from 30-36% milk fat. Heavy cream is 36-39% milk fat. So... A company that produces a 36% one can call it whatever they want. And they do! I literally have about 5 different brands in my recent diary list and I think a Kroger brand and a Food club brand as well as another one use different names and all have 36%.
The difference is in how lightly the fluff up when whipped. Someone using it as a topping might want a lighter whip while someone using it to decorate a dessert with a piping bag will need a denser whip to hold the piped shape. Also for sauces, the higher fat thickens up a little quicker.
That's the difference. I just learned that last bit from a Google search. But I already saw that the labeling and nutrition content was different because of buying so many different brands over the last 9 months.
If someone is saying it caused their stall, it's more like related to the fact that it's dairy or something else entirely like... They're not actually in a stall at all because they have unrealistic expectations. Just sayin0 -
This is what they said:
"Here are the products in heavy whipping cream: Mono and Diglycerides, Polysorbate 80, Carrageenan. These are stabilizers and emulsifiers that are found in HWC. Heavy cream has no stablizers. It's just good old cream from cows that contain about 36% milk fat compared to plain old cream that contains about 18%. The issue is that there may be some gut issues with those 3 products. Diglycerides are often made from soy beans. Polysorbate 80 has been found to destroy normal gut flora in mice and Carageenan have some people worried that it can cause tumor growth although much research has been done to prove otherwise. I will say that I usually get the HWC because there is no such product as heavy cream in my markets. I will be getting heavy cream from my farmer friend once his cows start calving again and we can get fresh raw milk products."
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Probably some brands have those added. My Deans that's in the fridge right now does.
If have to read s bit about those specific ingredients before I could develop an opinion. But at half a percent... Probably not much of a worry. And it could just be freaking someone out that doesn't like not seeing simply cream listed.
When I'm at my preferred store that has organic, I buy it and I'll have to check the lable next time to see the fat content but I know it's just cream and these other things aren't listed. But, I actually bet that it's just something that some brands do and others don't.0 -
This is why people shouldn't say heavy cream is "better" than whipping cream, when what they really mean is that some brands are better than others and that's if those ingredients are actually an issue at all.
This is my preferred brand of organic cream. Mostly because it came in a gallon sized paper carton and it's non homogenized. And it's just darn yummy!
It is labeled as Whipping Cream
But it apparently has a higher milk fat than any heavy cream I've ever entered in my diary.
So technically it should be heavy cream I guess??? According to the info I found from a number of cooking websites that gave me that same fat percentage breakdown and explanation above. But, for whatever reason this place calls it whipping cream. Here are the details from the ingredients as per their website.
"Serving size: 1 Tbsp (15ml)
Servings Per Container: 125
Amount Per Serving
Calories 55 Calories from Fat 50 % Daily Value
Total Fat 6g 9% - Saturated Fat 4g 20% - Trans Fat 0g
Cholesterol 25 mg 8% Sodium 0mg 0%
Total Carbohydrate 0g 0% - Dietary Fiber 0g 0% - Sugars 0g
Protein 0g 0%
Ingredients: Cream (milk)"
So... It's a brand thing. Not a heavy or not heavy labeling thing. You go tell them so! Lol0 -
Some people find they are sensitive to carrageenan. So it is a thing, for a few people.
Some companies put it in both whipping cream AND heavy cream.
But in most cases, this is just an instance of "obsessive over-Googling" syndrome, IMO.
If you have a suspicion it's stalling you, after you lock down everything else first (calorie or carb creep), then buy heavy whipping cream or heavy cream that doesn't have it, if you can find it. Try it out. If removing the carrageenan breaks a stall, yipee. If not, you've still learned something.
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Yep. I further checked a couple more brands. All labled whipping cream but at 36% milk fat.
Organic Valley had carrageenan only.
Horizon Organic had that and sodium citrate
And Kroger had all the same as listed on my Deans carton.
It just depends on the brand. Even going organic doesn't mean at least some of the ingredients aren't there.
Those people heard something and are sharing it without being very specific... For shame! Lol
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mono and diglycerides are also code names for MSG, I found out in my migraine research - or derivatives, therein. I'd give a pretty penny if any of the "cream only" version were available where I live! Nearly everything has those or the carrageenan (it's an emulsifier - keeps it from separating so normal folks don't weird out).0
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There is a website on the MSG research page that tells which brands don't include the additives. I'ts a shockingly short list. I'll post the link if I can find it.0
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Sorry, got my stuff mixed up. Mono and diglycerides are code names for transfats. The carrageenan is MSG.0
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www.msgmyth.com0
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Wow here in the UK we get single or double and that's about it. Oh actually you can add clotted cream which is about as close to butter as cream can get before becoming butter...whipping cream, sour cream, creme fraiche - yep we've got a few variations too!0
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At my local stores HWC has more fat than the just plain heavy cream? Both have the additives though sadly.0
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To my knowledge, there's no actual difference between "heavy cream" and "heavy whipping cream." It's more regional/national differences in terminology, and the fact that servers at restaurants and coffee shops seem to think "heavy whipping cream" is "whipped cream"...
Now, I have seen "whipping cream," vs "heavy whipping cream," but it's largely the same thing, but the "heavy" version has a gram or two more fat in it per tablespoon.
Aside from the local dairies, I've never even seen either version without a bunch of crap in it. Like @Sunny_Bunny_ , I'm fortunate enough to have access to Snowville, which is nothing but cream, and is actually a little cheaper per unit than the filler-laden, store brand stuff.
@KnitOrMiss Perhaps check out http://www.wagoncreekcreamery.com/ ? They're at farmer's markets in OKC from the looks of it. At the very least, you could contact them and see if they sell, or know anyone that sells, cream without additives.0 -
I buy either one as long as it has no additives, not because I think guar gum or carrageenan is a problem, just because I like the taste and texture of cream and nothing else. Weirdly, it's easier around here to find sour cream without anything added.0
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Ok well I was finding a Kroger brand that had 0 carbs now every one I look at has 1 carb!!! I will look for that brand sunny.... I hate blowing 3 carbs a day just for my coffee...0
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ettaterrell wrote: »Ok well I was finding a Kroger brand that had 0 carbs now every one I look at has 1 carb!!! I will look for that brand sunny.... I hate blowing 3 carbs a day just for my coffee...
This is just a case of rounding. 1 cup of heavy cream has 6.7 carbs. Period. Some folks round up on the label, some round down. But the carbs are there regardless of label.0 -
Thanks for the info everyone. Wish I knew this before I bought the quart of HWC at Costco. Will be looking more closely at the label next time.0
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lithezebra wrote: »I buy either one as long as it has no additives, not because I think guar gum or carrageenan is a problem, just because I like the taste and texture of cream and nothing else. Weirdly, it's easier around here to find sour cream without anything added.
@lithezebra Yes, exactly. Daisy brand Sour Cream and I think, Kraft's "Simply" line are easy to find here with nothing but cultured cream - and 1 less carb per 2 TBSP serving, too...
But heck, some stores here don't even carry heavy cream at all!
And the "better quality brand" here has more additives than the cheapest brand carried... Go figure.0 -
Heavy whipping cream usually has less than 1g of carbs. Beware that heavy cream can be misinterpreted as "heavy on the 1/2 and 1/2" in coffee shops.. hard lesson learned for me.0
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I guess I never realized there was a difference. I just buy the heavy cream that has the fewest ingredients. I prefer Deans Diary Pure Heavy Cream. Heavy Cream is the only ingredient.0
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Wow here in the UK we get single or double and that's about it. Oh actually you can add clotted cream which is about as close to butter as cream can get before becoming butter...whipping cream, sour cream, creme fraiche - yep we've got a few variations too!
Mmmm, clotted cream, best thing ever!0
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