In-season: Heavy Cream
Cow’s milk doesn’t homogenize on its own, so when fresh milk is left raw, in about a day’s time the fat molecules will rise to the top and form a thick layer of cream. That cream can be skimmed off the top and used on its own, or added back to the milk in various quantities to make whole milk, 2% and so on. When heavy cream is whipped long enough, the fat solids separate from the liquids, resulting in butter and buttermilk.
Heavy cream is undoubtably delicious. You wouldn’t want to drink it on its own, but its true superpower is how easily its texture transforms when whipped or how delectable dishes become when it is combined with other ingredients. Its high fat content makes it less prone to curdling when an acid is introduced, a drawback to most other dairy products.
If you have a carton of heavy cream in your fridge, after you use a splash in your morning cup of coffee, I encourage you to try one of our recipes: creamy panna cotta, sweet and sour and salty semifreddo, savory scones or a decadent vodka sauce. You may never look at heavy cream the same way again.
Selecting:
When purchasing heavy cream from your local grocery store, look for cartons that are labeled “heavy cream” or “heavy whipping cream.” These are the same thing and will contain the highest level of fat content, around 36% or higher. Cartons labeled “whipping cream” will have a lower fat content. You can use whipping cream in recipes, just know that it will not hold its shape well when whipped and it will not thicken sauces as easily. Heavy cream or heavy whipping cream should be used in our In Season recipes.
Storing:
A good rule of thumb is to use your heavy cream by the date listed on the packaging. Heavy cream purchased from the grocery store is processed and pasteurized, which means it should last a few weeks even after it has been opened. You’ll know if it has gone bad with a simple smell test. If it smells good and fresh, you can use it. If it smells like moldy cheese, toss it. Curdling is also a sign that time has run out and it should be tossed. Always keep heavy cream refrigerated before and after opening, and make sure it is covered at all times. You can freeze it in ice cube trays, but the texture will be altered slightly and it won’t be possible to whip once it thaws. You can use thawed cream in dishes that will be cooked or baked, such as sauces, soups, casseroles or scones.
Ashley Swartzendruber is Edible Michiana’s recipe editor, stylist and photographer based in Goshen, Indiana. She can be found cooking, eating and photographing local food in her home or exploring Michiana with her family. You can find more of her photos, styling and motherhood musings on her Instagram @mywildhaven.
