I sent dh to the store for Heavy Cream (for our ice-cream machine) instead he brought home Heavy WHIPPING cream. Any suggestions on how to use it? I was thinking some sort of Mousse?

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Have a bootiful Halloween!

We have used that in our ice cream and its very good and creamy!

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You can use it in your ice cream machine or you can whip it until it forms peaks and use it as a topping.

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Well heavy cream and heavy whipping cream and can be substituted for each other, so if you wanted to make ice cream, you still can. The percentage of milk fat is a little different, heavy cream having about 35% and whipping cream having about 30% but it just depends, you have to just read the labels.

Here is more than you ever wanted to know about cream:

cream Definition in the Food Dictionary at Epicurious.com

cream
n. Upon standing, unhomogenized milk naturally separates into two layers — a milk fat rich cream on top and almost fat-free (or skimmed) milk on the bottom. Commercially, the cream is separated from the milk by centrifugal force. Almost all cream that reaches the market today has been pasteurized. There are many varieties of cream, all categorized according to the amount of milk fat in the mixture. Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. Light whipping cream, the form most commonly available, contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets. Whipping cream will double in volume when whipped. Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Neither half-and-half nor light cream can be whipped. Ultrapasteurized cream, seen more and more in markets today, has been briefly heated at temperatures up to 300°F to kill microorganisms that cause milk products to sour. It has a longer shelf life than regular cream, but it doesn't whip as well and it has a slight "cooked" flavor. All other cream is highly perishable and should be kept in the coldest part of the refrigerator. Pressurized whipped cream, contained in cans under pressure, is a mixture of cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It's not really "whipped" but, more aptly, expanded by the gas into a puffy form. Aerosol "dessert toppings," which are usually made with hydrogenated vegetable oils, have absolutely no cream in them . . . and taste like it. Read the label — the fat content of real cream mixtures must be indicated on the product label.

Thanks for the info, I was afraid the ice cream would end up "cool whip" fluffy. Now I will can still make ice-cream for the the kids today YEAH!

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Have a bootiful Halloween!

I have posted two recipes that call for heavy whipping cream: Creme Brulee French and Fettucuni.

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