Importance of Fat Content

The fat content determines the type of cream. Heavy cream has a butterfat content between 36 and 40 percent. High butterfat adds tenderness and moisture to baked goods. Many scones are called cream scones because they are made with cream. It is possible to substitute some other type of milk for the cream in these recipes and still have an acceptable result, but the scones will not be nearly as tender or moist as those made with heavy cream. Heavy cream is also used to make whipping cream. The fat is what helps stabilize cream after it is whipped, creating a more stable foam base that is easier to fold into a mousse or curd. The fat also prevents the cream from freezing too hard when it is used in ice cream, leading to a creamier finished product.