Heavy Cream is the thickest cream of them all and has a minimum of 36% milk fat.
- For whipping when pert stable peaks are desired.
- Also used as a luxurious pourable garnish on fresh fruit and hot cereals.
- Cream may have thickening agents and stabilizers added. Thickeners include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate, and alginic acid.
- Other processing may be carried out. For example, cream has a tendency to produce oily globules (called “feathering”) when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive
- Unfortunately, heavy whipping cream doesn’t have enough nutrients to balance out the calorie and fat content. A 1/4 cup of whipped cream has only 20 milligrams of calcium compared to the 75 milligrams found in the same size serving nonfat milk with only 21 calories. Heavy whipping cream also contributes small amounts of phosphorous, potassium, folate and vitamin A.
Source: Wikipedia, https://en.wikipedia.org/wiki/Cream