Cheesecake- adding cream
Would it make a difference in my cheesecake if I used liquid heavy whipping cream instead of heavy cream? ( Husbandbought the wrong thing)
Best Answer
Heavy cream and heavy whipping cream are almost the same thing. The only difference is the amount of fat they contain. Heavy cream contains about 36% fat, while whipping cream contains only about 30%. (That means that heavy cream actually produces better, thicker whipped cream!)
Since this is going into a cheesecake, I think that this will be an acceptable substitution. The amount of cream included in cheesecake recipes is usually quite small, and used primarily for thinning the mixture. Cheesecake is already high in fat, so the addition of a little more is unlikely to matter, especially in such a small quantity. I would not expect any difference in flavor or texture in the finished cake.
Pictures about "Cheesecake- adding cream"
Why do you add heavy cream to cheesecake?
Cheesecake is not the time to skimp. Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture.What can I add to my cheesecake to make it thicker?
In most cases, the best way that you can fix your recipe for a no-bake cheesecake (assuming that the recipe you are following is not faulty), is adding gelatin to the cheesecake. Gelatin is a natural thickener and it is used in many recipes to help thicken sauces, custards, and other foods.What is the secret to making good cheesecake?
10 TIPS FOR A PERFECT CHEESECAKECan you use already whipped cream in cheesecake?
It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge. Whipping cream can also be used for the White Chocolate Cheesecake, though again the texture of the cheesecake will be softer.Light and Creamy Cheesecake Recipe
More answers regarding cheesecake- adding cream
Answer 2
The main difference between the two is the fat content. If we were talking about whipping the cream and serving it directly, then there would be a small but noticeable difference in the texture, firmness and mouthfeel.
In a baked cheese cake, the difference should be insignificant and even for no-bake cheesecakes (which often use whipped cream) you should be ok with using them interchangeably.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Antonio Quagliata, Sebastian Coman Photography, Quang Nguyen Vinh, Wendy Wei