Ask the Cook
Mahogany writes, "When a recipe calls for heavy cream, what do I use? I can find no such thing in the dairy case. What I can find is cereal cream (10%), coffee cream (18%), and whipping cream (35%). Do I use the whipping cream? Is the coffee cream (18%) the same thing as Half-and-half? And finally, is the cereal cream (10%) considered light cream? Very confusing to a beginner."
There is a product named "Heavy Whipping Cream" and another that is named "Whipping Cream." Both of these can be used when the recipe calls for heavy cream and should be used if you plan to whip the cream for use as a topping or say, in a dessert mousse.
Half and Half is just what the name implies - half whipping cream and half milk. You can substitute with this product if you are making a sauce, thickening a soup, or trying to cut the fat in a cake recipe. Coffee cream and cereal cream are not good substitutes when baking - but can be used in a pinch when cooking.
For terrific home made whipped cream to top your favorite holiday dessert, use this easy tip: chill both the mixing bowl and the beaters in the freezer for at least 30 minutes. Pour cold whipping cream or heavy whipping cream into the cold mixing bowl. Beat on high speed until the cream begins to thicken. Add a touch of powdered sugar and a bit of good vanilla extract. Continue beating until the cream forms peaks. Do not over thicken or you will create butter!
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Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com.