Price Rite, Wakefern Food Corporation · 15 ml
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 a versatile ingredient in cooking and baking. The ultra-pasteurization process involves heating the cream to a higher temperature for a shorter time than traditional pasteurization, which extends its shelf life.
How people cook with it
Heavy cream is a staple in many kitchens, used to add 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 until stiff peaks form, perfect for topping pies and cakes. It is also commonly used to create smooth, luxurious sauces for pasta and meats, or to add a velvety texture to soups and chowders. In baking, it contributes to the tenderness and richness of cakes and pastries. For homemade ice cream, it provides a creamy base that freezes beautifully.
How it differs from similar foods
Compared to half-and-half or milk, heavy cream has a significantly higher fat content. This higher fat content allows it to whip up to a greater volume and stability, and it contributes a richer mouthfeel to dishes without curdling as easily when heated.
Who it is for
Home cooks and professional chefs alike rely on heavy cream for its ability to enhance flavor and texture.
How to keep the rest
Once opened, store any remaining heavy cream in its original container in the refrigerator. It should be kept tightly sealed to prevent it from absorbing odors from other foods. Use within the recommended timeframe after opening for best quality.