Why Additives Are Found in Commercial Heavy Cream
Many people are surprised to find a list of ingredients beyond "cream" on their heavy cream cartons. The primary reasons for adding stabilizers, emulsifiers, and thickeners relate to processing and shelf life.
Ultra-Pasteurization vs. Standard Pasteurization
The most significant factor driving the use of additives is the pasteurization method. Ultra-pasteurized (UP) heavy cream is heated to a higher temperature (over 280°F) for a shorter time, killing more bacteria and giving it a much longer shelf life than standard pasteurized cream. However, this high-heat process can alter the fat globule structure, making the cream thinner and more difficult to whip effectively. To counteract this, manufacturers add stabilizers like gellan gum or carrageenan to restore thickness and whipping ability.
Standard pasteurized cream, heated to a lower temperature, retains its natural structure and richness, making it easier to whip without the need for additional stabilizers.
The Role of Additives
Common additives found in heavy cream include:
- Carrageenan: A gelling and thickening agent derived from red seaweed.
- Gellan Gum: A food additive used as a stabilizer, emulsifier, and thickener.
- Mono and Diglycerides: Emulsifiers that help to maintain a stable fat-and-water mixture.
- Polysorbate 80: Another emulsifier.
These ingredients create a more consistent, shelf-stable product but are often seen as undesirable by those who prefer natural, minimally processed foods. For optimal whipping and flavor, many chefs and home cooks prefer heavy cream that relies on its natural high fat content (36% or more) to achieve the desired richness and stability.
Brands of Heavy Cream With No Additives
Finding pure, additive-free heavy cream is possible with a bit of searching. Here are some brands to look for, depending on your location:
- Kalona SuperNatural Organic Whipping Cream: Sourced from grass-fed cows on small organic farms, this cream is low-temp pasteurized and non-homogenized with one ingredient: organic cream.
- Straus Family Creamery Organic Heavy Whipping Cream: A favorite among chefs, this is a pasteurized, non-homogenized cream with 36% butterfat and no stabilizers. Its single ingredient is organic cream.
- Clover Sonoma Organic Heavy Whipping Cream: This pasture-raised cream lists only one ingredient: organic cream. It boasts a high 40% butterfat content, making it exceptionally rich.
- Local Dairies: Many smaller, local dairies sell pasteurized, non-ultra-pasteurized heavy cream with no additives. Checking farmers' markets or specialty grocery stores is a good strategy.
How to Identify Pure Heavy Cream in Stores
When you're at the grocery store, follow these steps to find an additive-free product:
- Read the Ingredient List: This is the most important step. A pure product will only list "cream" or "organic cream". Avoid products with carrageenan, gums, or emulsifiers.
- Check for Pasteurization Type: Look for labels that say "Pasteurized" rather than "Ultra-Pasteurized" (UP). Pasteurized cream is less likely to have additives to compensate for structural changes.
- Opt for Organic: While not a guarantee, many organic dairy companies prioritize minimal processing and cleaner ingredients. Brands like Kalona and Straus are prime examples.
- Look for High Butterfat: A product with a higher fat content, like 36-40% butterfat, is naturally thicker and less likely to need added stabilizers.
Homemade Additive-Free Heavy Cream
If you can't find pure heavy cream locally, you can create a simple substitute for use in sauces, soups, and other non-whipping applications. This mix is not suitable for creating stiff whipped cream peaks.
Recipe:
- Melt 1/3 cup of unsalted butter.
- Slowly whisk in 2/3 cup of whole milk.
- Use immediately or chill until needed. The mixture may separate over time, but a quick re-whisk will bring it back together.
Comparison of Cream Types
This table highlights the key differences between various types of cream, helping you choose the right one for your needs.
| Feature | Heavy Cream (No Additives) | Ultra-Pasteurized Heavy Cream | Homemade Substitute |
|---|---|---|---|
| Ingredients | Pure cream | Cream + stabilizers, gums, emulsifiers | Whole milk + butter |
| Pasteurization | Standard (lower temp) | Ultra-Pasteurized (higher temp) | Not applicable |
| Whipping Ability | Whips to stiff peaks effectively | Can be more difficult to whip, less stable | Does not whip into peaks |
| Shelf Life | Shorter (weeks) | Longer (months) | Short, use promptly |
| Flavor Profile | Richer, more authentic dairy flavor | Can have a cooked or slightly less rich taste | Varies, can be buttery |
| Texture | Naturally thick and rich | Can be thinner before stabilizers are added | Slightly oily, not as smooth as dairy cream |
Conclusion
For the purest flavor and best performance in whipping and cooking, seeking out heavy cream with no additives is a worthwhile effort. By learning to read ingredient labels and understanding the difference between standard and ultra-pasteurized products, you can find high-quality, minimally processed options like those from Kalona SuperNatural, Straus Family Creamery, and Clover Sonoma. For those with limited access, a simple homemade substitute can suffice for applications that don't require whipping. Ultimately, prioritizing simplicity in your dairy aisle choices will lead to a cleaner ingredient list and often, superior results in the kitchen.
King Arthur Baking offers a deep dive into stabilizers and whipping cream.
