Everything You Need to Know About Cream

Heavy, whipping, light—what's the difference? More importantly, which will whip? Read on.

What timing. The recently reported on the possibility of a national whipped-cream-in-a-can shortage, due to an explosion at a factory that provides nitrous oxide to Reddi-wip, the leading brand of aerosol whipped topping. recently reported on the possibility of a national whipped-cream-in-a-can shortage, due to an explosion at a factory that provides nitrous oxide to Reddi-wip, the leading brand of aerosol whipped topping.

What does this mean for you and your desserts in need of that final, fluffy finishing touch? It doesn’t have to mean anything. Instead of buying the canned stuff, just break out the cream and get whipping!

But first, let's take a closer look at cream, because not all of it can be whipped. (You knew that, right?)

How cream comes to be

The cream you buy at the store is separated from milk via high-speed centrifuge and pasteurized to kill any bacteria that’ll make you sick.

Ultra-pasteurized cream is heated at a higher temperature for a shorter amount of time. “It kills more bacteria and allows for longer shelf life,” says Cary Frye, a dairy technologist and vice president of regulatory and scientific affairs at the International Dairy Foods Association.

As a “high-value” product, you’ll pay more for ultra-pasteurized, she says.

Cream is also homogenized to break down the fat globules so they don’t stick together. Many commercial brands contain emulsifiers and stabilizers such as carageenan and polysorbate that help maintain cream's creaminess.

Heavy vs. whipping vs. light

Now, look closely in the dairy case. It’s not all heavy cream. The differences are in the fat levels. Here’s the breakdown as defined by the FDA:

Heavy cream, a.k.a. heavy whipping cream, is at least 36 percent milkfat.

Whipping cream, also called light whipping cream, is between 30 and 36 percent milkfat.

Light cream is between 18 and 30 percent milkfat. It might be labeled coffee or table cream, which is different than coffee creamer (more on that in a second).

Half-and-half—half cream, half milk—is between 10.5 and 18 percent milkfat.

So which cream should I use to make whipped cream?

Either heavy cream or whipping cream.

“You need at least 30 percent fat to whip the cream,” says Frye.

That fat is also what allows you to cook with heavy or whipping cream without it curdling. Save the lighter stuff for stirring into your coffee or drizzling over something sweet.

What is creamer?

It’s a liquid to stir into your coffee that often contains sweeteners, starches, and other additives and may—or may not—contain cream.

There’s no FDA definition for creamer and no milkfat requirement, which is why you’ll see so many variations in the dairy case, says Michelle Albee Matto, a registered dietitian and nutrition and labeling consultant for the International Dairy Foods Association.

Some creamers are made with cream, others with oil and water or an alternative milk such as soymilk.

But even a so-called non-dairy creamer can contain the milk protein casein. If that’s the case, which it often is, the FDA does require that the label includes the phrase “a milk derivative” or something similar.

How long will cream last in my fridge?

First, buy according to the furthest date stamped on the carton. An unopened carton has an 18-day shelf life, while ultra-pasteurized cream can be stored for up to two months if refrigerated properly, says Frye.

Once opened, you have about a 10- to 14-day freshness window. For ultra-pasteurized cream, some brands recommend using it within a week. And trust your nose. If it goes bad, it'll have a sour smell, says Frye.

Half-and-half should be used up within three or four days, while coffee creamer will last you a good three weeks opened, according to the USDA.

As for cream that you’ve gone ahead and whipped yourself? It will keep for a day in the fridge. Go forth and decorate.