What is it?

When unhomogenized milk is left to stand it separates. The thick stuff on top is the cream.Heavy creamis the richest type of liquid cream with a fat content of at least 36%. (Whipping creamranges between 30% and 36%.) Because of its high fat content, both heavy and whipping cream whip fast, with heavy cream slightly more firm). Heavy cream is also less prone to curdling when reduced, making for thick, velvety, rich sauces.

How to choose:

Most cream comes ultra-pasteurized, meaning it’s brought to a higher temperature for a shorter period of time than regular pasteurized cream and milk. This extends the shelf life (before opening) of milk and cream under refrigerated conditions. Regular pasteurized cream, however, can give you thicker results. Check the sell-by date before purchasing.

How to prep:

Always taste cream before using to be sure it still tastes fresh.

How to store:

Keep refrigerated.

Recipes

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  Recipe

  Creamy Caramelized Onions with Sage

  More like a relish than an actual side, this dish somehow binds together all of the elements on the Thanksgiving plate. It’s also super tasty on leftover sandwiches the next…

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  Recipe

  Maple Cream Pie

  Maple syrup should be rebranded as a cheery symbol for aging; when it’s new and light, the sap has little complexity. It only becomes sweet and luscious, bold and wise,…

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  Recipe

  Roasted Lemon Tart

  The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.

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  Recipe

  Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

  I like adding the balsamic glaze to this steak just before serving so that its dramatic dark streaks add a beautiful visual contrast.

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  Recipe

  Seared Skirt Steak with Grainy Mustard, Apple, and Tarragon Pan Sauce

  Apples are a traditional partner for pork, but here, their sweetness offsets the intensity of the mustard and complements the robust flavor of the steak.

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  Recipe

  French Vanilla Ice Cream

  This luscious ice cream has a base enriched with egg yolks and flavored with a vanilla bean. Dry and reserve the bean after you make the custard, then pop it…

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  Recipe

  Steel-Cut Oatmeal with Caramelized Apples

  Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one,…

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  Recipe

  Glazed Oatmeal Spice Bars

  Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…

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  Recipe

  Gluten-Free Vanilla-Bean Cutout Cookies with Cream Cheese Glaze

  Thin, crisp, and melt-in-your mouth buttery, these scrumptious gluten-free cookies are every bit as delightful as their traditional counterparts. This dough keeps very well in the refrigerator or freezer, so…

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  Recipe

  Cranberry Fool Chocolate Tart

  A swirl of tart cranberries and tangy whipped cream nestles perfectly into a buttery crumb crust for a dessert that’s casual enough for weeknights but fancy enough for a holiday.…