When it comes to cream, it’s sometimes a case of the heavier the better – so why can’t we find “heavy cream” in the dairy aisles of Australian supermarkets?
The answer is simple – this rich version of cream is known in America as heavy cream, but in Australia as thickened cream.
Thickened cream Is indeed heavy, with a minimum fat content of 35%, but it still doesn’t quite pack the same punch as double cream which has a hefty 46% fat.
Both creams are ideal for whipping due to their richness. They also freeze and boil well making them a versatile cooking ingredient.
Although thickened cream contains less fat, it often contains additives like gelatine and vegetable gums to help the cream stiffen when whipped. These ingredients also help to reduce chances of curdling when the cream is heated.
Thickened cream is readily available in Australian supermarkets such as Coles and Woolworths.
But if you're cooking and need a cup of heavy cream, and don't have any on hand, don’t freak out. You can create your own substitute by mixing ¾ cup milk and ¼ melted butter. Although it won't whip, it will work well in any recipe that calls for heavy cream.