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Heavy Cream?

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#1 jadach

Posted 21 November 2012 - 03:26 PM

As I am definitely not a baker, but have found a recipe that i would like to try for Christmas, I thought i would ask the clever ladies on here if they know what "Heavy Cream" is?  I am assuming that it is an american recipe. Would it just be the equivalent of our "thickened cream"?  or it is something totally different?  
Thanks in advance!

#2 VioletRose

Posted 21 November 2012 - 03:31 PM

Heavy cream is normal cream. Thickened cream has gelatin or other thickeners added. This makes it easier to whip.
If the recipe wants you to 'dollop' it on then you would use double cream.

#3 Procrastinator5000

Posted 21 November 2012 - 03:36 PM

Agree with VioletRose - what's the recipe, OP? If you share, it might be easier to confirm the kind of cream you can use.

#4 jadach

Posted 21 November 2012 - 03:56 PM

Thanks so much for the quick replies!
This is the recipe:

Triple Chocolate Peppermint Trifle

1/2 cup whole milk
2 Tablespoons butter
3/4 cup flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
1 1/2 teaspoons vanilla extract

Peppermint Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate chips
1/2 cup coarsely chopped peppermint candies or candy canes

8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks

1 1/2 cups heavy cream
1/4 cup powdered sugar
1/4 cup coarsely chopped peppermint candies or candy canes

(although I was going to cheat and use a bought cake)!!  SHHHHHH!!

#5 Procrastinator5000

Posted 21 November 2012 - 04:02 PM

Yum - I love trifle!

You could use either thickened cream or normal cream for that, I would say. Just not the really thick double cream, or thin pouring cream.


Scroll down to see an explanation of the different names for cream in different countries.

#6 LittleListen

Posted 21 November 2012 - 04:02 PM

That's interesting - I always thought heavy cream was double cream...

#7 VioletRose

Posted 21 November 2012 - 04:03 PM

Pure cream or thickened cream would both be fine for this recipe.

#8 credence

Posted 21 November 2012 - 05:33 PM

Heavy cream is just cream, not double cream, but you could use either in this application, depends how rich you like it.

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