Is Heavy Whipping Cream 35% Fat? Exploring Global Standards

December 13, 2025 •

4 min read

According to the U.S. Food & Drug Administration, heavy cream must contain a minimum of 36% milkfat, a higher percentage than the 35% often associated with the name in other regions. This means the specific fat content for heavy whipping cream depends on where you are shopping and the regulatory standards in that location.

Quick Summary

The fat content of heavy whipping cream varies by country, with the US mandating a minimum of 36% milkfat. In contrast, other regions, like the UK, classify whipping cream with a 35% fat percentage.

Key Points

US vs. UK: In the US, heavy whipping cream is at least 36% milkfat, while in the UK, whipping cream is typically 35%.
Fat for Stability: A higher fat percentage, like the 36%+ in US heavy cream, leads to more stable and stiffer whipped peaks.
Regional Rules: Conflicting fat percentages are due to different national and international food regulations and terminology.
Check the Label: To avoid recipe errors, always check the milkfat percentage on the product label, especially when following recipes from other countries.
Culinary Function: The best cream for thickening soups and sauces without curdling is a higher-fat variety, like heavy cream.
Double Cream Richness: For recipes calling for British double cream (48% fat), US heavy cream ($\geq$ 36% fat) is the closest available substitute.
Lower Fat Whipping: While creams with lower fat can be whipped, the result will be softer and less stable than with heavy whipping cream.

Understanding the US Food Standards

In the United States, the Food and Drug Administration (FDA) sets clear standards for different dairy products. Heavy cream, also known as heavy whipping cream, is defined as a product containing not less than 36% milkfat. This higher fat content is what gives it its rich texture and superior whipping ability, allowing it to form stiff, stable peaks perfect for desserts and toppings. For comparison, the FDA defines light whipping cream as having a milkfat content of 30-36%, while light cream is 18-30%. Therefore, if you are in the US, your container of heavy whipping cream will always have a fat content of at least 36%.

The European Definition of Whipping Cream

The answer to "Is heavy whipping cream 35% fat?" often points to European regulations. For instance, in the United Kingdom, 'whipping cream' is typically sold with a fat content of 35% and is considered a lighter alternative to their 'double cream,' which must contain at least 48% milkfat. This difference in terminology and fat concentration is a primary source of confusion for bakers using international recipes. It highlights the importance of checking the product label and understanding the regional definitions to achieve the desired result. A baker following a British recipe that calls for whipping cream may need to adjust their expectations or seek out a specific product if using American heavy whipping cream.

The Science Behind the Fat

Fat is the key ingredient that allows cream to be whipped into a stable, airy foam. When cream is whisked, air is incorporated, and the fat globules become destabilized and cluster together, creating a network that traps the air bubbles. The higher the fat content, the denser and more robust this network is, leading to quicker whipping and stiffer, more stable peaks that hold their shape longer. This is why heavy cream (at least 36% fat) is superior for piping, frosting, and other decorative uses compared to light whipping cream (30-36% fat), which produces a softer, less stable foam. For many chefs, the richer mouthfeel and superior stability of a high-fat cream are essential for high-quality results.

Culinary Uses by Fat Content

Enriching Sauces: High-fat creams are excellent for adding body and flavor to sauces, as their high stability prevents curdling when simmered.
Thickening Soups: Just a splash of high-fat cream can transform a simple broth into a creamy, luxurious soup.
Creating Stable Whipped Cream: For toppings that need to hold their shape, a high-fat cream is the best choice.
Making Ice Cream: The high fat content in heavy cream is crucial for creating a smooth, rich homemade ice cream.
Baking Ingredients: High-fat cream can be used in baking to add moisture and a richer flavor profile to desserts like scones and biscuits.

How to Interpret International Cream Names

Baking and cooking are global activities, and a recipe from a European chef might not work with a North American product right out of the box. Understanding the typical fat content of different cream varieties can help prevent common kitchen mistakes.

Comparison Table: Cream by Region


Type of Cream	US Fat Percentage	UK Fat Percentage	Typical Use
Heavy Cream / Heavy Whipping Cream	$\geq$ 36%	N/A	Whipped cream, sauces, soups
Whipping Cream / Light Whipping Cream	30-36%	$\geq$ 35%	Whipped cream, dessert toppings
Double Cream	N/A	$\geq$ 48%	Thick pouring cream, whipping, sauces
Single Cream	N/A	$\geq$ 18%	Coffee, pouring over desserts

Knowing these distinctions allows for informed substitutions. For example, if a UK recipe calls for double cream, a US cook can use their heavy cream as the nearest substitute, though the final product will be slightly less rich. Conversely, using UK whipping cream in a recipe expecting US heavy cream may lead to a less stable whipped result.

Conclusion: The Answer is Context-Dependent

So, is heavy whipping cream 35% fat? The answer is no in the United States, where regulations require a minimum of 36% milkfat. However, a 35% fat cream is common in other parts of the world, such as the UK, where it is simply labeled 'whipping cream'. The key takeaway for any home cook or professional baker is to be aware of the regional differences and to always check the product label. The fat content is the most crucial factor determining how a cream will perform in a recipe, especially when it comes to whipping stability and resistance to curdling. Understanding these global standards ensures your culinary creations turn out perfectly every time. For further information on dairy regulations and processing, refer to authoritative sources such as the National Institutes of Health(https://pmc.ncbi.nlm.nih.gov/articles/PMC9322247/).

Frequently Asked Questions

In the United States, heavy cream and heavy whipping cream are essentially the same product. The FDA requires both to have a minimum milkfat content of 36%, and the names are often used interchangeably by brands.

According to the US FDA, light whipping cream has a milkfat content between 30% and 36%. It produces a softer, less stable whipped product than heavy whipping cream.

The fat in the cream is responsible for creating a stable foam when whipped. Fat globules cluster together, trapping air bubbles. A higher fat content creates a more robust network, leading to stiffer, longer-lasting peaks.

Yes, but be aware of the potential for a different result. While it will whip, the resulting cream will likely be softer and less stable than one made with a higher-fat heavy cream.

British double cream is a very rich cream with at least 48% milkfat. The best substitute in the US is heavy whipping cream, though the final product will be slightly less dense.

Several factors can cause this, including the cream having too low a fat percentage, not being cold enough, or being over-whipped into butter. For best results, use a high-fat cream, chill all your tools and ingredients, and stop whipping as soon as stiff peaks form.

For many applications, yes. A higher fat content provides more stability, meaning it is less likely to curdle when used in high-heat recipes like soups and sauces.