What is the Difference Between Heavy Whipping Cream and 36% Whipping Cream?

December 14, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), heavy whipping cream must contain at least 36% milkfat, meaning there is no practical difference in composition between the two products. The terms are often used interchangeably, but understanding the nuance is key to selecting the right cream for your recipe and avoiding common kitchen confusion. Ultimately, when you buy a carton labeled 'heavy whipping cream,' you are purchasing a product that is, by definition, at least 36% milkfat.

Quick Summary

Heavy whipping cream is legally defined as having a minimum milkfat content of 36%. Therefore, a product explicitly labeled as '36% whipping cream' is simply a more specific, albeit redundant, labeling of heavy whipping cream. The real distinction lies between heavy whipping cream and light whipping cream, which has a lower fat percentage.

Key Points

No Functional Difference: In the U.S., 'heavy whipping cream' is legally required to contain at least 36% milkfat, making '36% whipping cream' the exact same product.
Heavy vs. Light Cream: The real distinction is between heavy whipping cream (>=36% milkfat) and light whipping cream (30-35% milkfat).
Higher Fat, Greater Stability: The higher fat content of heavy whipping cream results in more stable, stiff peaks when whipped, perfect for decorating.
Best for Thickening: Heavy whipping cream is the best choice for thickening sauces and soups, adding richness and body.
Lighter, Airier Topping: Light whipping cream produces a softer, airier whipped topping that is less stable and best used immediately after whipping.
Substitutions are Possible: In many cooking applications, a homemade blend of melted butter and milk can substitute for heavy cream, but it will not whip effectively.

Heavy Whipping Cream vs. 36% Whipping Cream: A Deeper Look

Many home cooks stand in the dairy aisle, puzzled by the seemingly identical cartons labeled 'heavy whipping cream' and '36% whipping cream.' The simple answer is that, in the United States, these products are one and the same. The U.S. Food and Drug Administration (FDA) mandates that any product labeled 'heavy cream' or 'heavy whipping cream' must contain a minimum of 36% milkfat. A brand specifically advertising a 36% milkfat content is simply highlighting its compliance with this legal minimum. The term 'whipping cream,' however, can be more ambiguous and refers to a product with a lower milkfat range, typically 30% to 35%. This distinction in fat content is the root of the culinary differences that affect your final dish.

The Role of Fat Content

The percentage of milkfat directly impacts a cream's texture, stability, and thickening ability. The higher the fat content, the richer and thicker the cream will be. When whipped, the fat globules trap air, and a higher fat percentage results in a more robust and stable foam. This is why heavy whipping cream is preferred for decorative elements that must hold their shape, like piped frosting on a cake, or for enriching thick sauces and soups. A lighter cream, with its lower fat content, will still whip but will create softer, less defined peaks that won't hold their shape as long.

Applications for Heavy Whipping Cream

Heavy whipping cream's versatility is a direct result of its high fat concentration. Its stability makes it the go-to choice for specific cooking and baking tasks where texture is critical. Some common uses include:

Creating long-lasting, stable whipped cream for desserts and cake decorating.
Making rich, creamy sauces for pasta dishes like fettuccine Alfredo.
Thickening and adding richness to creamy soups and bisques.
Creating decadent homemade ice cream, where the fat content contributes to a smooth, dense texture.
Preparing classic French dishes like gratins and crème brûlée.

How to Substitute if Necessary

If you find yourself without heavy whipping cream, a simple substitute can be made at home, although it won't perform identically to the store-bought version. One common method involves combining melted butter and milk. A mixture of 1/4 cup melted unsalted butter whisked with 3/4 cup of whole milk can stand in for 1 cup of heavy cream in many applications, especially for enriching sauces. However, this substitute will not whip effectively. For recipes where you need a stable whipped topping, you can use a stabilizing agent with light whipping cream.

Here is a list of common stabilizers for whipped cream:

Unflavored Gelatin: The most reliable stabilizer. It creates a very firm, long-lasting whipped cream, perfect for piping.
Cornstarch or Dry Milk Powder: These act as thickeners, absorbing excess moisture to help the whipped cream hold its shape better.
Cream of Tartar: An acidic ingredient that helps to strengthen the protein structure in the cream, resulting in a more stable foam.

Comparison Table: Heavy Whipping Cream vs. Light Whipping Cream


Feature	Heavy Whipping Cream (36% or higher)	Light Whipping Cream (30% to <36%)
Milkfat Content	At least 36% milkfat.	Between 30% and 35% milkfat.
Texture	Thicker, richer, and more viscous.	Lighter and more liquid.
Whipped Peaks	Forms stiff, stable peaks that hold their shape for a long time.	Forms soft, less stable peaks that can deflate more quickly.
Best for	Decorating cakes, thickening sauces, making ice cream, and dishes requiring richness.	Light toppings for desserts, coffee, and enriching soups without excessive thickness.
Flavor	Richer, more decadent flavor due to higher fat content.	Lighter, less rich flavor.

Conclusion: The Key Takeaway

At the end of the day, the difference between heavy whipping cream and 36% whipping cream is purely a matter of labeling, not product composition. The confusion highlights the need to read labels carefully in the dairy aisle. If you see 'heavy whipping cream,' it contains at least 36% milkfat. If you see '36% whipping cream,' you have the exact same product. The true functional difference in the kitchen comes from comparing 'heavy whipping cream' to 'light whipping cream,' which has a lower fat percentage and produces a less stable whipped product. For the most stable, robust whipped cream and the richest sauces, always reach for the carton with the highest fat content. By understanding these simple guidelines, you can confidently choose the right cream for any culinary creation.

For more information on the various types of cream and their applications, consider consulting a comprehensive resource from the U.S. dairy industry. U.S. Dairy | The Different Types of Cream and Their Uses

Frequently Asked Questions

Yes, heavy cream and heavy whipping cream are simply different names for the same product in the U.S. Both must legally contain at least 36% milkfat.

Heavy whipping cream's higher fat content allows it to form stiffer, more stable peaks when whipped. This stability is crucial for piping and decorating cakes, as the whipped cream holds its shape longer without collapsing.

You can use light whipping cream in place of heavy whipping cream, but the result will be lighter and less rich. When whipped, it will form softer peaks and will not hold its shape as long as heavy cream.

According to FDA regulations in the U.S., heavy whipping cream must contain a minimum of 36% milkfat.

Regular whipping cream, also known as light whipping cream, contains between 30% and 35% milkfat, a lower percentage than heavy whipping cream.

To stabilize whipped cream, you can add unflavored gelatin, a small amount of cornstarch, or dry milk powder. These ingredients help the whipped cream hold its shape longer and prevent it from weeping.

Yes, due to the difference in milkfat content. Heavy whipping cream has a richer, more decadent flavor, while light whipping cream has a milder, less pronounced creamy taste.