2

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How much fat in 'heavy' cream?

Answered on August 19, 2014
Created May 09, 2011 at 8:04 PM

I am not in America, but many recipes etc are written by Americans!

So how much fat in 'heavy' cream and 'half and half'?

Is heavy cream double cream? And half and half whipping cream? Single cream?

Thank you

Kit.

4f1b5248fa85c735438f8a3bca274971

(97)

on October 27, 2012
at 08:00 PM

I am in Australia and have been meaning to ask this question. All we can get here is pure cream which is a runny cream or thickened cream that is full of other stuff to make it thick. I was in the US a while ago and really liked half and half. I wish they would get something like that here in OZ.

9c0a747b4b5e6291cf37ca5c066cc64b

(10)

on November 06, 2011
at 05:51 PM

6.6g is just too high, closer to the milk sugar content

Medium avatar

(12379)

on May 10, 2011
at 02:47 PM

wow - that's good! - i'll have to look for some of that - up here in Canada I think that high of a percentage they call clotted cream or devonshire cream. (we still hang on to our English roots!)

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on May 10, 2011
at 01:14 PM

haaaa!!! thankyouverymuch.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 10, 2011
at 07:46 AM

Interesting, in my country it's 2g of carbohydrate and 3g of protein.

6e01c5e248d6a30bb7cb07d536aaf5b6

(193)

on May 10, 2011
at 04:46 AM

too bad anchor doesn't sell grass fed heavy cream, their butter is though.

Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on May 10, 2011
at 02:42 AM

clearly not enough......

Medium avatar

(65)

on May 10, 2011
at 01:47 AM

heh AKD you *totally* nailed that thread; I was just about to link to it!!

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 10, 2011
at 12:20 AM

Some brands I've seen (Clover comes to mind) are 40% butterfat in heavy cream.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 10, 2011
at 12:20 AM

Ditto, I heard the term "Manufacturing Cream" for the first time a couple months ago and it was a total wtf, but yep it was heavy cream...

A4f9da7d094aa72508853588682b65f7

(268)

on May 10, 2011
at 12:12 AM

I'm in New Zealand.

A4f9da7d094aa72508853588682b65f7

(268)

on May 09, 2011
at 11:58 PM

Wow, thank you for this!

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:29 PM

No, heavy cream has about 6.6g of carbohydrate per cup, and a few grams of protein too.

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:27 PM

No, heavy cream has a few grams of carbohydrate per cup. The number I've usually seen quoted is 6.6, but the USDA database is currently telling me 3.35. Whatever the actual number, it's not zero.

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:23 PM

No, heavy cream has 6.6 grams of carbs per cup.

A2fe5bbd09c7804fd321e9e9a9f9d199

(1614)

on May 09, 2011
at 10:56 PM

when I'm at a coffee shop and forget to bring my coconut milk, I ask for the whipping cream they have behind the counter. It's usually Alta Dena brand, labeled "Manufacturing Cream", and the website says "not less than 40% milk fat". Nice!

84666a86108dee8d11cbbc85b6382083

(2399)

on May 09, 2011
at 08:22 PM

Which country are you from ?

  • A4f9da7d094aa72508853588682b65f7

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5 Answers

best answer

3
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on May 09, 2011
at 08:46 PM

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on May 10, 2011
at 01:14 PM

haaaa!!! thankyouverymuch.

Medium avatar

(65)

on May 10, 2011
at 01:47 AM

heh AKD you *totally* nailed that thread; I was just about to link to it!!

A4f9da7d094aa72508853588682b65f7

(268)

on May 09, 2011
at 11:58 PM

Wow, thank you for this!

2
1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 09, 2011
at 08:54 PM

Half and half is one half whole milk, one half heavy cream. Heavy cream is whipping cream.

2
Medium avatar

(12379)

on May 09, 2011
at 08:30 PM

This is info from Canada - so it may not be the same as the US

Light Cream - 6%

Half and Half (or creamo) - 10%

Coffee cream - 18%

Whipping cream - 33-36% (depending on who makes it)

I hope that this helps

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 10, 2011
at 12:20 AM

Ditto, I heard the term "Manufacturing Cream" for the first time a couple months ago and it was a total wtf, but yep it was heavy cream...

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 10, 2011
at 12:20 AM

Some brands I've seen (Clover comes to mind) are 40% butterfat in heavy cream.

A2fe5bbd09c7804fd321e9e9a9f9d199

(1614)

on May 09, 2011
at 10:56 PM

when I'm at a coffee shop and forget to bring my coconut milk, I ask for the whipping cream they have behind the counter. It's usually Alta Dena brand, labeled "Manufacturing Cream", and the website says "not less than 40% milk fat". Nice!

Medium avatar

(12379)

on May 10, 2011
at 02:47 PM

wow - that's good! - i'll have to look for some of that - up here in Canada I think that high of a percentage they call clotted cream or devonshire cream. (we still hang on to our English roots!)

1
03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:46 PM

According to the USDA database, "heavy cream" is about 96.5% fat by calorie, with just a few grams of carbs and protein per cup. Whipping it will turn it into whipped cream, and eventually create butter as the fat separates from the water and other components. The FDA specifies that heavy cream be 36% butterfat by volume.

"Half-and-half," you would think, would be half cream and half skim milk. This is not the case. The FDA says it has to be between 10.5% and 18% butterfat, and it's typically about 12%. This means it's about one part cream to two parts skim milk. You don't whip this, though I suppose if you whipped it long and hard enough, the fat particles would eventually break out into bits of butter. But basically, this is for people who want cream in their coffee but are afraid of the real thing.

They also have a definition for "light cream" which is 18-30% butterfat, and "light whipping cream" at 30-36%, but I don't think you see those sold in the US very often.

My understanding is that "double cream" is a UK thing, virtually unknown in the US, and more concentrated than heavy cream, with butterfat up over 40%.

I don't know which you get if you just milk a cow and skim the cream off after it's finished rising. I know when we do that, it's thicker than the heavy cream in the store, so maybe it's more like double cream. Maybe the heavy cream they sell has a certain amount of skim added back into it and homogenized. Can't be too much, or the carb count would be higher. Maybe it's just got water added.

0
E0b0d94cebef8ed2371d02ec2ecb5461

(94)

on May 09, 2011
at 10:09 PM

Heavy cream is 100% of calories from fat

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:29 PM

No, heavy cream has about 6.6g of carbohydrate per cup, and a few grams of protein too.

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:23 PM

No, heavy cream has 6.6 grams of carbs per cup.

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 11:27 PM

No, heavy cream has a few grams of carbohydrate per cup. The number I've usually seen quoted is 6.6, but the USDA database is currently telling me 3.35. Whatever the actual number, it's not zero.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 10, 2011
at 07:46 AM

Interesting, in my country it's 2g of carbohydrate and 3g of protein.

9c0a747b4b5e6291cf37ca5c066cc64b

(10)

on November 06, 2011
at 05:51 PM

6.6g is just too high, closer to the milk sugar content

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