Heavy Cream vs. Heavy Whipping Cream—and How Other High-Fat Dairy Fits In

Stroll the dairy aisle of any grocery store and you'll be inundated with creamy options. What's the difference between heavy cream vs. heavy whipping cream, not to mention light cream vs. half-and-half? Each product has its uses, amping up the flavor and texture of soup, pasta, and so much more—but how do you know which one to use when? Learn what makes these products unique and whether you can trade one for another—before you open the carton.

Heavy Cream

First things first: Heavy cream and heavy whipping cream are alternate names for the same product. Different brands tend to call it different names. According to the U.S. Food & Drug Administration, heavy cream must contain at least 36 percent milkfat. This is the fattiest product on this list, which is why it's so good.

Best Uses

This decadent dairy product is indispensable in the following dishes and desserts:

• Dessert topper: That high-fat content isn't just for taste—it's also what makes heavy cream the ideal choice for making whipped cream.
• Rich soups: Heavy cream is also essential for adding richness and body to a classic clam chowder or our Cream of Broccoli Soup.
• Puddings and ice cream: It works double duty with whole milk in some recipes, too, including our lush Rice Pudding with Sea Salt-Caramel Sauce and our Fresh Spearmint Ice Cream.

Light Whipping Cream

Although it serves a similar purpose, light whipping cream is not the same as heavy cream or heavy whipping cream. Light whipping cream contains between 30 and 35 percent milkfat, according to the FDA.  Despite its name, you shouldn't use it for making whipped cream (or ice cream)—this product contains less milkfat, so it won't create as much body as heavy cream or heavy whipping cream.

Best Uses

Light whipping cream comes in handy for both sweet and savory recipes:

• Flaky biscuits: When whipped into soft peaks, it's a lighter alternative for our Lemon-Poppy Seed Buttermilk Biscuits
• Creamy soups: If you want to make homemade tomato soup a bit richer without a lot of extra fat, swirl in a couple of tablespoons of light whipping cream.
• Desserts: Light whipping cream can also be used in our elegant Chocolate-Mousse Parfaits for two.

Light Cream

Looking for something lighter than heavy cream but with more fat than half-and-half? Light cream hits the sweet spot. Light cream contains between 18 percent and 30 percent milkfat by FDA standards. The fat content of light cream isn't enough to be used for whipped cream, so it's better as a rich enhancement for soups or sides, or the finishing touch on desserts.

Best Uses

Light cream complements everything from your morning cup of joe to a bowlful of berries. It can also be used for the following:

• Potatoes: If you want to lower the fat content in mashed potatoes, swap out heavy cream for light cream. If you're craving a bit more richness, substitute light cream for some of the milk in our Asparagus and Potato Gratin.
• Over pizza: Instead of heavy cream, drizzle light cream on top of this savory Pepperoni Three-Cheese White Pizza.
• Over cakes and crumbles: Speaking of drizzling, a few drops over pound cake or our Apple-Cranberry Crumble lends additional richness.

Half-and-Half

This dairy product is exactly what it sounds like—a mixture of half heavy cream and half milk. According to the FDA, half-and-half must contain between 10.5 percent and 18 percent milkfat.

Best Uses

Half-and-half is most commonly used in hot coffee, but there are many other ways to enjoy it beyond your caffeine fix, including:

• Seasonal pies: Half-and-half is one of the key ingredients in our Sweet-Potato Custard Pie
• French toast: Reach for this creamy delight when making our Classic French Toast on weekends.
• Pasta dishes: It's also combined with Parmesan and pumpkin puree for our Penne with Creamy Pumpkin Sauce.