According to the Code of Federal Regulations, heavy whipping cream must contain what minimum percentage of fat?

Heavy whipping cream is classified by its fat content, which is crucial for its properties and use in culinary applications. According to the Code of Federal Regulations, heavy whipping cream must contain a minimum of 36% milk fat. This higher fat content distinguishes it from other cream types, contributing to its ability to whip well and hold its shape, making it ideal for recipes that require stability and richness, such as mousses and whipped toppings.

Understanding the fat content is essential, as it impacts the texture, flavor, and application of the cream in various dishes. Lesser fat percentages, such as those in options indicating lower percentages (like 30%, 25%, or options suggesting higher ones like 40%), would not qualify as heavy whipping cream under the regulations, highlighting the importance of recognizing the specific standards set for dairy products.