|What are the differences between whipping cream, half-and-half and evaporated milk?
Whipping cream, half-and-half and evaporated milk are defined by the amount of milk fat they contain.
Heavy whipping cream (or heavy cream) contains between 36 and 40 percent milk fat. Regular whipping cream has 30 to 36 percent milk fat.
Half-and-half, which is half milk and half cream, has 10 to 12 percent milk fat.
Evaporated milk, which is milk that has had about 60 percent of the water removed, has a milk fat content of about 8 percent. Because it has less water, it can be used as a substitute for cream in some recipes.
Only regular and heavy whipping cream will boil without curdling because of their high fat contents. To prevent the others from curdling when boiled, add a bit of starch, such as flour, to stabilize them.
Also, half-and-half and evaporated milk are not suitable for whipping; heavy cream is the best choice because it holds its volume and loses less moisture once whipped.