Whipping cream has a fat content of 30 to 40%. Within this category, you may find light whipping cream (30 to 35%) and heavy whipping cream (36% or more). Extra-heavy cream, also called manufacturer’s cream, has a fat content of 38 to 40% or more and is generally available only on the wholesale market. Whipping cream labeled ultrapasteurized keeps longer than regular pasteurized cream. Pure ultrapasteurized cream does not whip as well as regular pasteurized cream, so additives such as vegetable gums are added to make it more whippable.
