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.

ms. tonya wrote:

> 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.
>

You could easily substitute whipping cream. The difference
would be small in a cheesecake.

Where are you that heavy cream is hard to find?

--
Mort

"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.

Read More
http://www.epicurious.com/tools/food...xzz0fLg KFCF8

Dimitri

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.)

Janet wrote:

> 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.)
>
>
>

Totally agree.

For best flavor you also want to avoid ultra-pasteurized
(UHT) products. Problem is it can be hard to find.

--
Mort

On Fri, 12 Feb 2010 15:18:13 -0500, "Janet" >
wrote:

> 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.)

I've seen those cute bottles on FoodTV. I think Rachael Ray and Giada
uses that stuff. A dairy trip would mean an hour or two car ride from
my house. Not worth it for a $2 item and I'm not going to go to the
other side of town to buy it at some fancy schmancy grocery store or
creamery just to spend twice as much. The difference between the two
for something like cheesecake isn't notable enough to make it worth
the time or expense.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Fri, 12 Feb 2010 15:18:13 -0500, "Janet" >
> wrote:
>
>
>>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.)
>
>
> I've seen those cute bottles on FoodTV. I think Rachael Ray and Giada
> uses that stuff. A dairy trip would mean an hour or two car ride from
> my house. Not worth it for a $2 item and I'm not going to go to the
> other side of town to buy it at some fancy schmancy grocery store or
> creamery just to spend twice as much. The difference between the two
> for something like cheesecake isn't notable enough to make it worth
> the time or expense.
>

In the bay area non-adulterated dairy products are widely
available in stores.

Clover Stornetta brand. No hormones, thickeners, or other stuff.

What's more is it's not ultra-pasteurized. I don't know of another
widely available brand that is not.

--
Mort

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...

Christine Dabney wrote:

> On Fri, 12 Feb 2010 14:04:31 -0800, Mort > wrote:
>
>
>
>
>>In the bay area non-adulterated dairy products are widely
>>available in stores.
>>
>>Clover Stornetta brand. No hormones, thickeners, or other stuff.
>>
>>What's more is it's not ultra-pasteurized. I don't know of another
>>widely available brand that is not.
>
>
> Trader Joes heavy cream isn't adulterated, and isn't
> ultra-pasteurized.
>

Thanks for that. There's a TJ's pretty close to me
now so I may actually be going there once in awhile.

--
Mort

"Janet" > wrote in message news:
>
> Heavy cream is available in virtually every supermarket, as is whipping
> cream.

Not where I Live. I can't recall the last time I've seen "heavy cream" in
any of the area markets. Whipping cream is everywhere though.

On Sat, 13 Feb 2010 00:09:05 -0500, "Ed Pawlowski"
> wrote:
>
> "Janet" > wrote in message news:
> >
> > Heavy cream is available in virtually every supermarket, as is whipping
> > cream.
>
> Not where I Live. I can't recall the last time I've seen "heavy cream" in
> any of the area markets. Whipping cream is everywhere though.

It doesn't take a huge leap of the imagination to think... hmmm:
heavy - whipping, maybe they are similar.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
says...
>
> "Janet" > wrote in message news:
> >
> > Heavy cream is available in virtually every supermarket, as is whipping
> > cream.
>
> Not where I Live. I can't recall the last time I've seen "heavy cream" in
> any of the area markets. Whipping cream is everywhere though.

Actually heavy cream can be whipped, and whipping cream can too.

On Feb 12, 4:42*pm, Christine Dabney > wrote:
>
>
> Trader Joes heavy cream isn't adulterated, and isn't
> ultra-pasteurized. *
>
Great. Just what I need. Make heavy cream even more appealing.
>
> Christine

--Bryan

On Sat, 13 Feb 2010 07:52:29 GMT, Wayne Boatwright
> wrote:

> On Sat 13 Feb 2010 12:29:17a, sf told us...
>
> > On Sat, 13 Feb 2010 00:09:05 -0500, "Ed Pawlowski"
> > > wrote:
> >>
> >> "Janet" > wrote in message news:
> >> >
> >> > Heavy cream is available in virtually every supermarket, as is
> >> > whipping cream.
> >>
> >> Not where I Live. I can't recall the last time I've seen "heavy cream"
> >> in any of the area markets. Whipping cream is everywhere though.
> >
> > It doesn't take a huge leap of the imagination to think... hmmm:
> > heavy - whipping, maybe they are similar.
> >
>
> Um, there is a difference. Whipping cream has a lower butterfat content
> than heavy cream. From Wiki:
>
> light whipping cream (often called simply "whipping cream") contains 30–36%
> fat
>
> heavy cream contains a minimum of 36% fat
>
> manufacturer's cream (not federally regulated) contains 40% fat

Both whip just as well and both do just fine as and ingredient in a
cheesecake recipe. I would *not* make a special trip just to find
heavy cream when whipping cream is on the shelf in front of me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 13 Feb 2010 14:04:19 GMT, Wayne Boatwright
> wrote:

> On Sat 13 Feb 2010 01:34:32a, T told us...
>
> > In article >,
> > says...
> >>
> >> "Janet" > wrote in message news:
> >> >
> >> > Heavy cream is available in virtually every supermarket, as is
> >> > whipping cream.
> >>
> >> Not where I Live. I can't recall the last time I've seen "heavy cream"
> >> in any of the area markets. Whipping cream is everywhere though.
> >
> > Actually heavy cream can be whipped, and whipping cream can too.
>
> While that's true, whipping cream doesn't hold up as well when whipped as
> does heavy cream. The heavier the cream, the longer it will hold.

The trick to that is to store it in a sieve. Whipped cream holds for
days that way. I learned it here in rfc and it works.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 12 Feb 2010 23:29:17 -0800, sf > wrote:

>On Sat, 13 Feb 2010 00:09:05 -0500, "Ed Pawlowski"
> wrote:
>>
>> "Janet" > wrote in message news:
>> >
>> > Heavy cream is available in virtually every supermarket, as is whipping
>> > cream.
>>
>> Not where I Live. I can't recall the last time I've seen "heavy cream" in
>> any of the area markets. Whipping cream is everywhere though.
>
>It doesn't take a huge leap of the imagination to think... hmmm:
>heavy - whipping, maybe they are similar.

True... the tiny bit more fat, if any, is so small it doesn't
matter... unless informed no one can tell the difference. Very few US
stupidmarkets carry heavy cream... most folks won't pay the premium
price for the miniscule difference, if any, the fat content overlaps
with light cream... and cream is highly perishable so has a short
shelf life, unless there is a definite demand stores don't carry it.

cream
n. Upon standing, unhomogenized milk naturally separates into two
layers — a MILK FAT-rich cream on top and almost fat-free (or skimmed)
milk on the bottom. Commercially, the cream is separated from the milk
by centrifugal force. Almost all cream that reaches the market today
has been pasteurized. There are many varieties of cream, all
categorized according to the amount of milk fat in the mixture. Light
cream, also called coffee or table cream, can contain anywhere from 18
to 30 percent fat, but commonly contains 20 percent.

Light whipping cream, the form most commonly available, contains 30 to
36 percent milk fat and sometimes stabilizers and emulsifiers. 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.

Whipping cream will double in volume when whipped. Half-and-half is a
mixture of equal parts milk and cream, and is 10 to 12 percent milk
fat. Neither half-and-half nor light cream can be whipped.
Ultrapasteurized cream, seen more and more in markets today, has been
briefly heated at temperatures up to 300°F to kill microorganisms that
cause milk products to sour. It has a longer shelf life than regular
cream, but it doesn't whip as well and it has a slight "cooked"
flavor. All other cream is highly perishable and should be kept in the
coldest part of the refrigerator. Pressurized whipped cream, contained
in cans under pressure, is a mixture of cream, sugar, stabilizers,
emulsifiers and gas, such as nitrous oxide. It's not really "whipped"
but, more aptly, expanded by the gas into a puffy form. Aerosol
"dessert toppings," which are usually made with hydrogenated vegetable
oils, have absolutely no cream in them . . . and taste like it. Read
the label — the fat content of real cream mixtures must be indicated
on the product label.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

In article >,
Wayne Boatwright > wrote:

> On Sat 13 Feb 2010 12:29:17a, sf told us...
>
> > On Sat, 13 Feb 2010 00:09:05 -0500, "Ed Pawlowski"
> > > wrote:
> >>
> >> "Janet" > wrote in message news:
> >> >
> >> > Heavy cream is available in virtually every supermarket, as is
> >> > whipping cream.
> >>
> >> Not where I Live. I can't recall the last time I've seen "heavy cream"
> >> in any of the area markets. Whipping cream is everywhere though.
> >
> > It doesn't take a huge leap of the imagination to think... hmmm:
> > heavy - whipping, maybe they are similar.
> >
>
> Um, there is a difference. Whipping cream has a lower butterfat content
> than heavy cream. From Wiki:
>
> light whipping cream (often called simply "whipping cream") contains 30–36%
> fat
>
> heavy cream contains a minimum of 36% fat
>
> manufacturer's cream (not federally regulated) contains 40% fat

Except that the OP said "heavy whipping cream". Maybe the store
thought they could stock one product for two different uses, but we who
are too literal don't think it works for either? Who knows?

In any case, my wife is the baker, and thus the "cream queen". I never
buy the stuff.

--
Dan Abel
Petaluma, California USA

In article >,
(ms. tonya) wrote:

> 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.

Yes; they are the same thing, at least in the US.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010

In article 7>,
Wayne Boatwright > wrote:


> Yes, that's one way, however, it doesn't meet my requirements. When I bake
> a cream pie, I generally whip a half-pint or so of the heaviest cream I can
> find. I freeze the bowl and beaters and even the sugar. Then I beat it
> almost to the point of turninng it to butter. IF the pie lasts until even
> the third day, the whipped cream on top is still firm and never separates
> out.

You can make a pie that lasts three days? What's wrong with it?

:-)

Sometimes, if my wife makes *two* pies, and our oldest isn't home, we'll
have pie for three days, but that doesn't happen often.

--
Dan Abel
Petaluma, California USA

Wayne Boatwright wrote:


>
> Yes, that's one way, however, it doesn't meet my requirements. When I bake
> a cream pie, I generally whip a half-pint or so of the heaviest cream I can
> find. I freeze the bowl and beaters and even the sugar. Then I beat it
> almost to the point of turninng it to butter. IF the pie lasts until even
> the third day, the whipped cream on top is still firm and never separates
> out.
>

Hey Wayne, sounds like you have it under control but let
me toss this one out... another good way to stabilize whipped
cream is use a product called cobasan. I use it when I might be
serving in a warm environment, which will break down whipped
cream every time. It holds up amazingly well and it doesn't
mess up the texture or flavor.

--
Mort

> On Sun 14 Feb 2010 12:04:40a, Mort told us...
>

>>>
>> another good way to stabilize whipped
>> cream is use a product called cobasan. I use it when I might be
>> serving in a warm environment, which will break down whipped
>> cream every time. It holds up amazingly well and it doesn't
>> mess up the texture or flavor.
>>
>


But what IS Cobasan? Google told me where to find it and offered
testimonials to its effectiveness, but not a word about what's in it.

gloria p

gloria.p wrote:

>
>> On Sun 14 Feb 2010 12:04:40a, Mort told us...
>>
>
>>>>
>>> another good way to stabilize whipped
>>> cream is use a product called cobasan. I use it when I might be
>>> serving in a warm environment, which will break down whipped
>>> cream every time. It holds up amazingly well and it doesn't
>>> mess up the texture or flavor.
>>>
>>
>
>
> But what IS Cobasan? Google told me where to find it and offered
> testimonials to its effectiveness, but not a word about what's in it.
>
> gloria p

Glucose and sorbitol, mainly.

--
Mort

Wayne Boatwright wrote:
> On Sat 13 Feb 2010 08:54:56a, sf told us...
>
>> On Sat, 13 Feb 2010 07:52:29 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Sat 13 Feb 2010 12:29:17a, sf told us...
>>>
>>>> On Sat, 13 Feb 2010 00:09:05 -0500, "Ed Pawlowski"
>>>> > wrote:
>>>>>
>>>>> "Janet" > wrote in message news:
>>>>>>
>>>>>> Heavy cream is available in virtually every supermarket, as is
>>>>>> whipping cream.
>>>>>
>>>>> Not where I Live. I can't recall the last time I've seen "heavy
>>>>> cream" in any of the area markets. Whipping cream is everywhere
>>>>> though.
>>>>
>>>> It doesn't take a huge leap of the imagination to think... hmmm:
>>>> heavy - whipping, maybe they are similar.
>>>>
>>>
>>> Um, there is a difference. Whipping cream has a lower butterfat
>>> content than heavy cream. From Wiki:
>>>
>>> light whipping cream (often called simply "whipping cream") contains
>>> 30–36% fat
>>>
>>> heavy cream contains a minimum of 36% fat
>>>
>>> manufacturer's cream (not federally regulated) contains 40% fat
>>
>> Both whip just as well and both do just fine as and ingredient in a
>> cheesecake recipe. I would *not* make a special trip just to find
>> heavy cream when whipping cream is on the shelf in front of me.
>>
>
> I would and do, that is, if I want it for whipping. Otherwise, I
> agree, it doesn't matter too much.

Looking on the carton of Stop and Shop Heavy Whipping Cream in the
refrigerator, I see as ingredients "heavy cream" and some oddments.