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, creamy texture 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 period than standard pasteurization, which extends its shelf life while preserving its flavor and functionality.
How people cook with it
Heavy cream is a versatile ingredient that adds richness and body to both sweet and savory dishes.
- Whipping for desserts
- Enriching sauces
- Adding to soups
- Making ice cream
Heavy cream can be whipped to create light and airy toppings for cakes, pies, and fruit. It is also commonly used to thicken and enrich sauces, gravies, and soups, providing a smooth, luxurious mouthfeel. When making custards, puddings, or ice cream, heavy cream contributes to their creamy consistency and decadent flavor. It can also be incorporated into baked goods to add moisture and tenderness. For best results when whipping, ensure the cream and all utensils are well-chilled.
How it differs from similar foods
Compared to half-and-half or milk, heavy cream has a significantly higher fat content. This higher fat percentage allows it to whip more stably and provides a richer, more luxurious texture in cooked dishes. Half-and-half is a blend of milk and cream, while milk has a much lower fat content and does not whip.
Who it is for
Home cooks and professional chefs alike use heavy cream to elevate their culinary creations.
How to keep the rest
After opening, store any unused portion of the heavy cream in its original container in the refrigerator. Ensure the container is tightly sealed to prevent spoilage and absorption of odors from other foods. It is best to use the remaining cream within a few days of opening for optimal freshness and quality.