Grocery
Ultra Pasteurized Heavy Cream
What it is
This is a dairy product made from the high-fat layer skimmed from the top of milk. It has a rich, thick consistency and a high fat content, making it ideal for a variety of culinary applications. The ultra-pasteurization process involves heating the cream to a higher temperature for a shorter time than traditional pasteurization. This extends its shelf life while maintaining its quality and flavor.
How people cook with it
Heavy cream is a versatile ingredient that adds richness and body to both sweet and savory dishes. It can be whipped, stirred, or incorporated into sauces and batters.
- Whipping for desserts
- Enriching sauces
- Adding to soups
- Baking into cakes
Heavy cream can be whipped until stiff peaks form for toppings on pies, cakes, and fruit. It is a fundamental component in many sauces, such as Alfredo or béchamel, providing a smooth and creamy texture. It can also be stirred into soups and stews to add depth and richness, or incorporated into batters for baked goods like custards and cheesecakes. For best results when whipping, ensure the cream and your mixing bowl are well-chilled.
How it differs from similar foods
Compared to light cream or half-and-half, heavy cream has a significantly higher fat content. This higher fat percentage allows it to whip more easily and stably, and it contributes a richer flavor and thicker texture to dishes. It is less likely to curdle in hot liquids than creams with lower fat percentages.
Who it is for
Home cooks and professional chefs use heavy cream to enhance the texture and flavor of their dishes.
How to keep the rest
Refrigerate unopened containers of ultra-pasteurized heavy cream. Once opened, keep it tightly sealed in the refrigerator and use within the recommended timeframe, typically a few days, to maintain freshness and prevent spoilage.