Emma Laing, clinical professor and director of dietetics in the College of Family and Consumer Sciences, recently spoke with Southern Living about four ways that heavy cream and buttermilks can be distinguished from each other.
“One of the primary differences between buttermilk and heavy cream is the fat content,” Laing said.
Heavy cream contains 36% fat on average, while the fat content of buttermilk is only 1%. Both are thicker than standard milk, but the substantial fat in heavy cream also gives it “a slightly sweet flavor.”
The fermentation process makes buttermilk more acidic, giving it a somewhat tart flavor.
“Buttermilk is cultured milk, meaning that it contains active (good) bacteria. It is likewise thick, but it has a distinct tangy flavor due to its acidity from the fermentation process,” Laing said.
Due to its high acidity, buttermilk works great as a recipe ingredient.
“When used as a marinade or brine, the lactic acid in buttermilk works to tenderize meat through denaturing (breaking down) proteins,” Laing said.
The acidity of buttermilk also makes it more useful for baking. It causes the necessary chemical reactions that make pancakes and waffles fluffy and gives biscuits their flaky appearance. The tangy flavor of buttermilk can also “counteract the sweetness” of baked goods.
While heavy cream does not work well in baked goods, it can be used to thicken sauces, soups, sour cream and puddings. It’s also a great ingredient to make whipped cream, mousse, pastry fillings, ice cream and frosting.
“It is a key ingredient in products that call for a rich taste and creamy consistency, or to hold their shape,” Laing said.
Both buttermilk and heavy cream have refrigerator shelf lives longer than whole milk and nonfat milk. According to Laing, buttermilk “can last several days to two weeks beyond the sell-by date.” Heavy cream can remain fresh in the refrigerator up to four weeks.
FAQs
Heavy cream contains 36% fat on average, while the fat content of buttermilk is only 1%. Both are thicker than standard milk, but the substantial fat in heavy cream also gives it “a slightly sweet flavor.” The fermentation process makes buttermilk more acidic, giving it a somewhat tart flavor.
What's the difference between heavy cream and milk? ›
One of the biggest differences between whole milk and heavy cream is their fat content. Whole milk contains 3.2% fat, whereas heavy cream has 36% ( 1 , 2 ). The high fat content of heavy cream is important for the structure and stability of whipped cream ( 3 ).
Can you use buttermilk instead of heavy cream for ice cream? ›
It may not seem like an obvious choice for ice cream, but buttermilk lends an amazing richness and tangy flavor to this special treat. Buttermilk ice cream happens to be a very clever way to use up leftover buttermilk, too.
Is buttermilk or heavy cream better for biscuits? ›
Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.
Is heavy cream the same as heavy whipping cream FDA? ›
According to the U.S. Food and Drug Administration (FDA), “heavy cream” and “heavy whipping cream” are the same thing, and “whipping cream” and “light whipping cream" are the same thing.
What's the difference between heavy whipping cream and buttermilk? ›
Heavy cream contains 36% fat on average, while the fat content of buttermilk is only 1%. Both are thicker than standard milk, but the substantial fat in heavy cream also gives it “a slightly sweet flavor.” The fermentation process makes buttermilk more acidic, giving it a somewhat tart flavor.
Is half & half the same as heavy cream? ›
According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.
Can you use buttermilk instead of heavy cream in pasta? ›
Everyone loves a rich cheesy sauce with pasta and, since we replaced the heavy cream with whole buttermilk in this recipe, this appealing, velvety and satisfying cheese sauce has exceptional taste but less fat than other cheese sauces. Use whatever shape of pasta you happen to have on hand.
Why use buttermilk in baked goods? ›
Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.
Can I use heavy cream instead of buttermilk for fried chicken? ›
Yes. Just like my buttermilk scones, you can easily swap heavy cream for buttermilk. You will want to add some vinegar to the heavy cream to “curdle” the milk and give it the acidic quality of buttermilk. For 1 cup of heavy cream add 1 tablespoon vinegar.
Dairy Has Anti-inflammatory Effects, but Be Mindful of Saturated Fat. Research suggests that saturated fats promote inflammation within the body. In fact, inflammation is considered to be the primary method by which heart disease and other chronic diseases develop.
Is US heavy whipping cream the same as heavy cream? ›
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.
Is crema de leche the same as heavy cream? ›
The original ingredients for crema is similar to the ingredients for creme fraiche. Essentially heavy cream and buttermilk.
Can I use milk in place of heavy cream? ›
Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.
Which is heavier milk or cream? ›
While making cream from milk, the milk is rotated at a very high speed. In this way, the denser particles settle at the bottom and the lighter ones float over the surface. Cream being lighter than milk, floats on the top.
Why is heavy cream more expensive than milk? ›
Heavy cream is more expensive than regular milk due to its higher fat content and the additional processing required to separate the cream from the milk. The cost of production, packaging, and transportation also contribute to its higher price.
