Key Highlights
- In Canada, heavy cream has 36%–40% milk fat. This makes it thicker and richer than what you get as regular cream in some other places.
- People use it in soups, sauces, and desserts. You might see it sold as “whipping cream” or “35% cream.”
- It is not the same as half-and-half or your regular cooking cream. This kind is thicker and you can whip it until it forms stiff peaks.
- If you do not find it, you can make a substitute using milk and butter. You can also go for a vegan choice like coconut milk.
- Knowing the name and ways to use this in Canadian food helps you make your favorite recipes as you start your new life here.
If you have just moved to Canada, you might be in the dairy section asking, “What is heavy cream here, and is it the same as the cream I used to use at home?” People from Turkey, India, the Philippines, and other places may find the names for what they use in cooking to be different here in Canada. This guide will help you learn about heavy cream. It will show you what it is, how it is different from other creams that you know, and how you can use it or swap it for something else in your own dishes.
What Is Heavy Cream in Canada?
In Canada, when you see heavy cream in grocery stores, it most often means cream that has 36% to 40% milk fat. You may find it sold as “whipping cream” or it may have a “35% cream” label. This cream is thicker than the cooking cream you get in some other places. People use this type of cream in sweet and savory dishes.
If you come from a place where cream does not have a percentage label, here is a quick guide for you:
- In Turkey, the closest option might be “kaymak” or thick “krema.” But Canadian heavy cream is usually easier to pour and has a cleaner feel.
- In India, it is thicker than Amul cream and is more like the top layer you get from boiled full-fat milk.
- In the Philippines, it’s richer than all-purpose cream and is more like Nestlé’s “thick cream” or imported “double cream” when you think about how thick it is.
- In Latin America, it may look like “crema para batir” but is thicker and stays firm better for whipping.
How Is It Used in Canada?
Heavy cream is used a lot in Canada. People put it in soups and many sauces. It is also in desserts. You can find it in:
- Creamy soups like cauliflower, mushroom, or butternut squash soup
- Pasta sauces, such as Alfredo or garlic cream sauce
- Desserts, especially whipped toppings for pies, cakes, and fruit
- Mashed potatoes, to make them extra rich
- Coffee, for those who want a thick and smooth feel
If you usually put milk or a light cream in your recipes, you will see that heavy cream makes it feel richer and thicker. This gives the food a smooth and full feel that people like to have in many dishes.
How Is It Different From Other Creams?
Canada has many types of cream, and this can make things confusing at first. Here is how heavy cream is different from the others:
| Cream Type | Fat Content | Common Uses | Notes |
|---|---|---|---|
| Heavy Cream / 35% Cream | 36–40% | Whipping, sauces, soups, desserts | Holds shape when whipped; very rich |
| Whipping Cream | 30–35% | Lighter whipped topping, soups | Similar to heavy cream, but softer peaks |
| Half-and-Half | 10–18% | Coffee, light sauces | Too light to whip; will curdle if overheated |
| Table Cream / 18% Cream | 15–20% | Coffee, cereal | Thicker than milk but not for cooking |
If your recipe from back home needs “double cream” like they use in the UK, Canadian heavy cream is the best choice. Just remember, when the fat in the cream is higher, it does not curdle as much when you cook it.
What If I Can’t Find Heavy Cream?
Not every store puts product labels in the same way. Also, some small stores might not have 35% cream. Here is what you can do:
What to Look for on Canadian Labels:
- “Whipping Cream” – this is the type that has about 33% to 35% fat.
- “35% M.F. Cream” – this is cream that has 35% milk fat.
- “Heavy Cream” – you might not see this as much, but some big stores use this name.
Always look at the milk fat percentage. This will show you how thick or rich the cream is.
Storing Heavy Cream in Canada
Keep it in the fridge and make sure you seal it tight. Try to use it within a week or two after you open it. If you have some cream left, you can freeze it in ice cube trays. You can use the frozen cubes in your cooking (but not for whipping) at another time.
Frequently Asked Questions
Is Canadian heavy cream the same as double cream?
Not really. Canadian heavy cream has between 36 and 40% milk fat. UK double cream has about 48%. But you can use Canadian heavy cream in most recipes instead.
What is the closest Turkish match to heavy cream?
It is a bit like “kaymak” in how it feels, but kaymak is thicker. When you cook, Turkish-style krema (which has a lot of fat) is the one that comes closest.
Is “whipping cream” the same as heavy cream in Canada?
In Canada, most stores call cream with about 35% milk fat “whipping cream.” This is the same as what many people mean when they say heavy cream. You can use it in most recipes that call for heavy cream.