In the brief guide, we are going to answer the question ‘How much is heavy cream’ with depth analysis of which safety measures are to keep in mind when preparing it.

How much is heavy cream?

Heavy cream is worth about US$3.92.

Heavy cream is thicker than light cream, whipping cream, half-and-half, whole milk, and evaporated milk and contains between 36 and 40 percent milkfat. Because of its high-fat content, heavy cream does not curdle when heated and is ideal for whipping into stiff peaks. Additionally, melt 1/4 cup unsalted butter (approximately 4 tablespoons or half a stick) and cool to room temperature. Then combine it with 3/4 cup whole milk in a whisk. This mixture can be used in almost any recipe that calls for heavy cream and is equivalent to 1 cup of heavy cream.

Recipe for heavy cream


  • condensed milk
  • vanilla extract
  • almond extract
  • mint extract
  • heavy cream


  • In a large mixing bowl, pour the sweetened condensed milk.
  • If using, stir in the vanilla extract or other flavoring extract into the condensed milk. (For more flavoring ideas, see the recipe notes.)
  • Whip the heavy cream until it is light and fluffy. Fill a mixing bowl or the bowl of a stand mixer halfway with heavy cream. Whip the cream with a hand mixer, stand mixer, or immersion blender until stiff, billowy peaks form, about 3 minutes.
  • Make the condensed milk lighter. In a small bowl, gently fold a scoop of the whipped cream into the condensed milk. The condensed milk will be lighter, as a result, making it easier to fold into the rest of the whipped cream.
  • Combine the whipped cream and condensed milk in a mixing bowl. Add the rest of the whipped cream to the bowl with the strawberries. Fold the whipped cream into the condensed milk gently at first. It will appear lumpy at first. The mixture will smooth out and become soft and silky as you continue to fold. Stop when there are only a few small lumps left — don’t deflate the mixture too much or over-mix it.
  • Fill a freezer container halfway with the ice cream base. Scrape all of the ice cream bases into your freezer container with a spatula. To prevent ice crystals from forming, smooth the top and then press a piece of wax paper directly onto the surface.
  • Freeze for a minimum of six hours and up to two weeks. Freeze for a minimum of 6 hours. The longer you leave the ice cream to freeze, the firmer it will become. Eat within two weeks for the best texture and flavor.

What are some alternatives to heavy cream?

A fat-free half-and-half is better for you because it contains fewer calories and fat. While being whipped, it will also create a fluffy topping.

If you want to use 1 percent milk instead of heavy cream for the top of a pie, use a stick blender or a milk frother.

It’s a mixture of milk and butter. To make this substitute, melt 1/3 cup unsalted butter in a bowl, then whisk together 3/4 cup milk and 1 tablespoon flour.

Greek yogurt is a healthier alternative to regular yogurt and is much thicker.

A similar mixture can be made by combining skim milk and cornstarch. To do so, combine one cup of milk with two tablespoons of cornstarch in a mixing bowl.

Tofu and unflavored soy milk can be blended to make a smooth mixture for vegetarians.

A low-calorie substitute can be made by mixing equal parts cottage cheese and nonfat milk powder.

When vanilla is added to chilled evaporated milk, it can be used in place of heavy cream in soups.

The same consistency can be achieved with low-fat cream cheese. If you use cream cheese, reduce the amount of heavy cream in the recipe by half.

How to store heavy cream?

The first thing to remember is that heavy cream needs to be refrigerated before breaking the seal and breaking the seal.

If you want to keep the heavy cream container for a longer period of time, put it in the back of the fridge rather than the front. This helps to keep the cream fresh by maintaining the temperature.

Before putting your cream container back in the fridge, make sure it is tightly sealed and packed.

Don’t worry if you threw away the cream carton! You can always keep it in the refrigerator in an airtight container. You’ll ensure that no moisture enters the can and spoils your delicious heavy cream this way.

If you don’t have a suitable container, keep the cream in a large bowl, cover it with clean foil, and secure it with a flexible rubber band.

Never use a paper or cardboard container to store your cream. The container will soften and become completely damaged.


In the brief guide, we discussed answering the question ‘How much is heavy cream’ with depth analysis of which safety measures are to keep in mind when preparing it.