On Feb 12, 2:18*pm, "Janet" > wrote:
> Dimitri wrote:
> > "ms. tonya" > wrote in message
> ...
> >> I have a recipe calling for 3/4 cup heavy cream in a cheese cake .
>
> >> Have searched but can't heavy cream in any grocery stores in my area
> >> just heavy whipping cream.
>
> >> Would it be possible to use the heavy whipping cream instead of heavy
> >> cream & wondering just why heavy cream is so hard to locate.
>
> >> Thank You.
>
> > Heavy whipping cream will do the trick.
>
> > If you have a choice of brands pick the one with the highest fat
> > content.
> > Heavy cream, also called heavy whipping cream, is whipping cream with
> > a milk fat content of between 36 and 40 percent. It's usually only
> > available in specialty or gourmet markets.
>
> Heavy cream is available in virtually every supermarket, as is whipping
> cream. For a cheesecake, I don't think you need worry about the difference.
>
> The problem is that almost all cream has added thickeners and other
> ingredients. Look at the label sometime: you may be surprised. If you want
> heavy cream that contains nothing but cream, try a local dairy. I buy cream
> for my truffles and chocolates from Smiling Hill Farm, a local dairy. (In
> bottles, no less.)

Used to be, Pevely Gourmet 40% Cream contained only milk and cream.
Now it contains carageenan too, dammit!

But it still works for my English Toffee. Do NOT buy the stuff that
contains guar gum though. That makes English Toffee gummy! Ick!

John Kuthe...