Whipping Cream
Cream with about 30 to 36 percent butterfat, formulated to whip. It produces softer, lighter peaks than heavy cream and pours more easily.
| 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. |
| Best uses | Whipped toppings, mousses, trifles, cream sauces, and coffee. |
| Substitutes | Heavy cream, which whips firmer and keeps peaks longer. |
| Pairings | Fruit desserts, hot chocolate, coffee, and trifles. |
| Last checked | October 18, 2026 |
About it
The line between whipping cream and heavy cream is a few points of fat, but it shows in the bowl: whipping cream makes soft, billowy peaks that slump sooner. It is the better choice for folding into mousses and spooning over desserts.
Storing it
Freeze leftover whipping cream for cooking up to 2 months; it will not whip after thawing. Whipped dollops freeze well on a tray.
Using it
Whip whipping cream cold for soft peaks to fold into mousses and spoon over fruit. Sweeten at the end of whipping, not the start.
Swaps & pairings
Heavy cream is the direct swap with a more stable result. Half & half cannot be whipped and is not a substitute here.
More from this maker: United States