Heavy Cream vs Whipping Cream (and Every Other Kind Explained)

Heavy Cream vs Whipping Cream (and Every Other Kind Explained)

Cream is one of those ingredients that everyone thinks they understand until a recipe calls for the “wrong” kind. You head to the dairy aisle, grab what looks right, and suddenly your sauce breaks, your whipped cream won’t hold a peak, or your custard tastes off. The problem is that cream doesn’t just come in one variety — it comes in many, often with names that overlap or differ by country. Heavy cream, heavy whipping cream, whipping cream, light cream, half-and-half, double cream, table cream, sour cream, crème fraîche, Mexican crema, clotted cream, Chantilly cream — the list is long, and the lines between them are blurry.

This guide is here to end the confusion. We’ll go through every type of cream that commonly gets mixed up, explain what it is, why people confuse it, what it’s best for, when you can swap it, and even how to make it yourself if the store shelves let you down.

The Big Four That Always Trip People Up

Heavy Cream vs Heavy Whipping Cream
This is the classic case of “two names, one product.” Heavy cream and heavy whipping cream are the same thing — both contain between 36–40% milk fat. That high fat content is what lets them whip into stiff, stable peaks. It’s also why they make soups and sauces silky, churn into ice cream beautifully, and turn into ganache when mixed with chocolate.

So why the two names? Some brands emphasize the whipping potential and label it “heavy whipping cream.” Others keep it simple with “heavy cream.” If a recipe calls for either, you can use whichever carton you find — they are completely interchangeable. The only thing to remember: the higher the fat, the richer and more stable your result.

Whipping Cream (a.k.a. Light Whipping Cream)
Now here’s where confusion starts. Whipping cream without the word “heavy” in front is lighter — usually 30–35% milk fat. It will whip, but the whipped cream will be softer, lighter, and less stable. It’s perfect for spooning over pie or topping hot chocolate, but if you try to pipe it onto a cake, you’ll end up with a slumping mess. Many bakers make this mistake once and never again.

If a recipe needs whipped cream as a garnish, you can often get away with light whipping cream. But if you need whipped cream to hold its structure — or if you’re cooking a sauce that relies on fat for richness — heavy cream is the better bet.

Light Cream
This is the trickster. Light cream usually runs between 18–30% fat. It will never whip — no matter how cold you chill it or how long you beat it. Think of it as coffee cream or drizzling cream. If you swap it in for whipping cream, you’ll just end up with sad, frothy milk.

Half-and-Half
Half whole milk, half cream — usually 10–18% fat. It’s too light to whip and too thin for most sauces that call for cream. In the U.S., it’s most common in coffee. Occasionally you’ll see it used in custards or baked goods for a lighter texture.

The Middle Grounders

Table Cream
This one trips up anyone who shops in Canada or Latin America. Table cream usually clocks in at 18% fat, making it basically the same as light cream in the U.S. The confusion comes from the name — it sounds like it should be a universal standard, but in practice, it’s just light cream under another name.

Double Cream
This is where geography really matters. In the U.K., double cream is common and rich, with 45–50% fat. That’s significantly higher than U.S. heavy cream. It whips easily, spoons onto desserts like custard, and adds unmatched richness to sauces. If you want to sub it for American heavy cream, dilute it with a splash of milk — otherwise your dish may come out overly heavy or greasy.

Cultured & Specialty Creams

Clotted Cream
A British icon. Made by gently heating cream for hours until the fat “clots” on the surface, clotted cream is extremely thick, spreadable, and rich — about 55–60% fat. It’s not interchangeable with whipping cream or heavy cream; it’s more like butter’s elegant cousin. It’s used almost exclusively as a spread, traditionally with scones and jam. Note: it only works if you use non-ultrapasteurized heavy cream — most U.S. cartons won’t clot.

Crème Fraîche
This French staple is cream that’s been cultured with bacteria, like yogurt. It has around 30% fat and a tangy, nutty flavor. The beauty of crème fraîche is that it doesn’t curdle when heated, making it perfect for soups, sauces, and savory dishes. It can also be dolloped on desserts in place of whipped cream for a richer, more complex flavor. It’s often confused with sour cream, but the two aren’t identical.

Sour Cream
Another cultured cream, usually about 20% fat. Tangier and less rich than crème fraîche. It’s the go-to for dips, baked potatoes, and baking recipes where acidity is important. But it does curdle if boiled, so it’s not ideal for hot soups and sauces.

Mexican Crema
Think of crema as the bridge between sour cream and crème fraîche. It’s cultured, like both, but it’s thinner, silkier, and less tangy. It’s designed for drizzling — over tacos, enchiladas, roasted vegetables, or grilled meats. Many people confuse it with sour cream because they’re used in similar ways, but crema is milder and more versatile.

Chantilly Cream
This one is less a product and more a preparation. Chantilly cream is just whipped cream with sugar and vanilla. Recipes sometimes list it as if it’s a unique ingredient, but it isn’t — it’s sweetened whipped cream by another name.

Which Ones Get Confused (and When You Can Swap)

• Heavy Cream vs Heavy Whipping Cream: Always interchangeable. Two names, one product.
• Heavy Cream vs Whipping Cream: Interchangeable in some recipes, but not all. For sauces, fine. For whipped cream toppings, whipping cream works but won’t hold as long. For frostings or stabilized toppings, heavy cream is the only safe choice.
• Whipping Cream vs Light Cream: Not interchangeable. Light cream will never whip, no matter what tricks you try.
• Light Cream vs Half-and-Half vs Table Cream: Similar enough that you can usually swap them in coffee, drizzling, or baking. None can be whipped, and all are poor substitutes for heavy cream.
• Double Cream vs Heavy Cream: Substitutable with caution. Double cream is richer; dilute it with a splash of milk to bring it closer to U.S. heavy cream.
• Sour Cream vs Crème Fraîche vs Mexican Crema: Sometimes swappable depending on the dish. For hot soups and sauces, crème fraîche is best. For cold dips and toppings, sour cream and crema can sub for each other, with flavor differences.
• Clotted Cream: In its own category. Don’t swap it for anything; don’t expect anything to stand in for it.

DIY Creams at Home (Because Sometimes the Store Lets You Down)

Can You Make Heavy Cream at Home?
This is the big question, and the answer is: not really. Heavy cream is the high-fat layer that rises to the top of fresh, unhomogenized milk. In dairies, it’s separated with machines. Once milk is homogenized — as almost all store milk is — the fat won’t separate on its own, so you can’t just scoop off cream at home.

That said, if you’re in the middle of a recipe and absolutely need heavy cream for cooking (not whipping), there’s a hack: mix ¾ cup whole milk with ¼ cup melted butter. It won’t whip, and it won’t be exactly the same, but it can enrich sauces or baked goods in a pinch.

Think of it this way:

• For whipping — only real heavy cream will work.
• For cooking/baking — the milk + butter trick is a “good enough” substitute when you’re stuck.

Homemade Half-and-Half
Mix equal parts heavy cream and whole milk. Perfect in coffee or baked goods.

DIY Light Cream
Mix 1 part heavy cream with 1 part milk. Adjust the ratio if you want it closer to 20% fat.

Homemade Crème Fraîche
Stir 1 tablespoon buttermilk into 1 cup heavy cream. Cover loosely and let sit at room temperature 12–24 hours until thickened. Refrigerate.

5-Minute Sour Cream Substitute (No Culture)
Whisk ⅔ cup full-fat Greek yogurt with ⅓ cup heavy cream (or half-and-half) until smooth. Use right away for dips or as a topping. Don’t cook with it — it will separate.

Homemade Cultured Sour Cream (Takes a Day)
Stir 2–3 tablespoons cultured buttermilk into 1 cup heavy cream. Cover loosely and let sit at room temperature 18–24 hours until thick and tangy, then refrigerate. Closest to real sour cream.

Mexican Crema Shortcut
Mix 1 cup heavy cream, 2 tablespoons buttermilk, and 1 teaspoon lime juice. Let sit until slightly thickened, then refrigerate.

Clotted Cream at Home
Pour heavy cream into a shallow baking dish and bake at 180°F (80°C) for 10–12 hours. Cool completely, then scrape the thick layer off the top. Use non-ultrapasteurized cream for best results.

Chantilly Cream
Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla until soft peaks form. That’s it — sweetened whipped cream.

The Bottom Line

The easiest way to understand cream is by fat percentage. Below 30% fat, it won’t whip. Around 30–35%, it will whip but stay soft. At 36% and up, you’ll get stable, stiff peaks and rich sauces. Cultured creams add tang and texture, but don’t behave the same when heated. Clotted cream stands alone as a luxurious spread.

So the next time you’re at the store or in your kitchen, you won’t be paralyzed by all those cartons. You’ll know which cream you need, which one you can substitute, and even how to make it yourself if you’re in a pinch. Cream confusion solved.