Whipped Cream Vs Whipping Cream: What's The Difference?

What is whipping cream?

Whipping cream is a liquid dairy product containing 30-35 percent milk fat, sold in cartons in the dairy section. The fat content is high enough to whip into stable peaks (the minimum threshold is about 30 percent). Whipping cream is sometimes labeled 'light whipping cream' to distinguish it from heavy cream (36-40 percent fat). Both heavy cream and whipping cream are used to make whipped cream; the higher fat content of heavy cream produces more stable, longer-lasting peaks, while whipping cream produces slightly lighter results. Whipping cream is also used in soups, sauces, baked goods, and coffee. The product is pasteurized but typically not ultra-pasteurized; some brands offer ultra-pasteurized versions for extended shelf life of 2-3 weeks past the printed date.

What is whipped cream?

Whipped cream is the fluffy, aerated topping made from whipping cream (or heavy cream) that has been beaten until air bubbles incorporate into the fat structure. The whipping process roughly doubles the volume of the original liquid; 1 cup of whipping cream produces about 2 cups of whipped cream. The fat molecules surround the air bubbles, creating a stable foam that holds peaks. Sweetened whipped cream typically includes 1-2 tablespoons of sugar per cup of cream, plus 1/2 teaspoon of vanilla extract. Stabilized whipped cream (for longer-lasting peaks on cakes) adds a small amount of gelatin or cornstarch. Whipped cream tops pies, cakes, hot chocolate, ice cream sundaes, and fruit desserts; it's a finishing touch rather than a structural component in most desserts.

How do whipped cream and whipping cream relate?

Whipped cream is the result; whipping cream is the starting ingredient. The transformation happens through mechanical whipping (with a whisk, hand mixer, stand mixer, or whipped cream dispenser). The process: cold whipping cream is beaten at high speed, incorporating air bubbles into the fat structure. Initially the cream thickens; then soft peaks form; finally stiff peaks form. Overwhipping past stiff peaks causes the fat to separate from the liquid, eventually producing butter. The whipping process takes 2-5 minutes by hand or 1-3 minutes with an electric mixer. Cold cream and cold equipment (chilled bowl and whisk) produce faster, more stable whipping. Heavy cream (36-40 percent fat) whips faster and more stably than whipping cream (30-35 percent fat).

Can you substitute one for the other?

No, whipped cream and whipping cream aren't interchangeable; they're different states of the same ingredient. If a recipe calls for whipping cream, you need the liquid form; using whipped cream would add air to a recipe meant for liquid. If a recipe calls for whipped cream, you need to whip the cream first; using liquid whipping cream wouldn't provide the volume or texture. For recipes calling for 'cream' without specifying, context tells you which: 'a dollop of cream on the pie' means whipped cream; 'add cream to the sauce' means liquid cream. Pre-whipped commercial products (like Reddi-wip or Cool Whip) substitute for homemade whipped cream in most applications, though the taste and texture differ slightly.