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Heavy Cream
Dairy
Functions
Dietary Info
Allergen Warning
About Heavy Cream
Heavy cream, often referred to as heavy whipping cream, is a high-fat dairy product containing at least 36% milk fat. Its richness imparts a luxurious texture and moistness to baked goods, while enhancing flavor and ensuring tender crumb structure. In baking, its ability to whip into stiff peaks makes it ideal for creating stable whipped toppings and fillings. Additionally, heavy cream's fat content provides stability to batters and doughs, making it a versatile ingredient for cakes, pastries, muffins, and quick breads that require both richness and structure.
History
The use of cream dates back to ancient times, with evidence of its consumption in early agrarian societies. It gained prominence in European cuisine, particularly in France, where it became a staple in both cooking and baking. The cultivation of dairy practices in the Middle Ages allowed for the production of cream, which was initially reserved for the wealthy due to its richness. By the 19th century, advancements in dairy processing and refrigeration made heavy cream more accessible, cementing its role in baking. Today, it remains a beloved ingredient worldwide, celebrated for its ability to elevate the texture and flavor of a wide array of baked goods.