Heavy Cream
Cream with at least 36 percent butterfat. It whips into firm peaks and enriches sauces without breaking, the richest pourable cream in the dairy case.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | United States |
| Storage | Refrigerate at about 38°F in its sealed carton, in the back of the fridge. |
| Shelf life | About 2 to 3 weeks unopened; about 5 to 7 days after opening. Ultra-pasteurized keeps longest. |
| Best uses | Whipped cream, ganache, cream sauces, soups, gratins, and ice cream bases. |
| Substitutes | Whipping cream, or milk plus melted butter for sauces (not for whipping). |
| Pairings | Berries, coffee, chocolate, and mushrooms. |
| Last checked | October 18, 2026 |
About it
Heavy cream's fat protects it in hot sauces, where it can simmer without curdling the way milk does. The same fat whips into stable peaks. In the United States it must be at least 36 percent fat; heavy whipping cream runs a little higher.
Storing it
Heavy cream freezes for up to 2 months for cooking; thawed cream will not whip well. Keep it sealed, as it picks up odors quickly.
Using it
Whip heavy cream cold, in a cold bowl, for the firmest peaks. Simmer it into sauces and soups where milk would split.
Swaps & pairings
Whipping cream covers whipping with softer peaks. For sauces, milk whisked with melted butter approximates the fat, though it can separate.
More from this maker: United States