Heavy Cream / Double Cream

Heavy cream is a high-fat dairy cream used for whipping, enriching sauces, soups and desserts. Cream names and fat percentages vary by country, so chefs should check the product label rather than relying on the name alone.

Cream terminology by market

• Canada: whipping cream is commonly around 33–36% milk fat; products near 35% are widely used for whipping and cooking.
• United States: heavy cream or heavy whipping cream generally contains at least 36% milk fat; whipping cream is typically lower.
• United Kingdom: double cream is around 48% milk fat, while whipping cream is commonly around 35%.
• France: crème entière refers to full-fat cream; crème fleurette is a liquid cream, while crème épaisse is thickened or cultured depending on the product.

Culinary uses

High-fat cream is used for whipped cream, ganache, custards, ice cream, creamy soups, pan sauces and enriched purées. Higher fat content generally gives more body and can improve whipping stability, but acidity, heat and product formulation also affect performance.

Substitution considerations

Double cream is richer than typical Canadian whipping cream, so a direct substitution can make a sauce or dessert heavier. Lower-fat creams may not whip or reduce in the same way and can be more prone to splitting when boiled or combined with acidic ingredients.

Chef’s tip: Specify the required milk-fat percentage in recipes and purchasing lists. Do not assume “heavy cream,” “whipping cream” and “double cream” are identical across markets.