I've recently seen a lot of recipes that call for heavy cream.

Is there a company that makes it CY and can it be substitued for something else?

NO! You must not, under any circumstances, use proper cream in any dish. Due to its high cholesterol content and other nasty things you will die of instant heart failure.
Proper heimishe Yidden use a far safer and healthier alternative: pareve 'cream', produced under the watchful eye of the CRC in a lab, and which has been kept in a freezer for at least 2 years.

Another popular and healthy alternative is margarine beaten with water. It is heavy yet creamy, and compliments greatly freshly defrosted meatballs with delectable salsa rossa of ketchup and sugar.

Ah... jus' like in der heym.

Golden Flow makes cy heavy cream. Bit overpriced.

I've seen it in stores in Boro Park.

You can find it in the freezer and fridge section of most large supermarkets in the Heimishe areas.

Reminds me of this.

mosheshmeal
.

Try the cartons labeled "heavy whipping cream"; most kosher groceries have it in the freezer section. Look for a higher fat content.

Heavy whipping cream and heavy cream are two different things me thinks.

So did they like your thesis?

There is no way heavy cream would be frozen and defrosted in normal consistency. And I've never seen frozen CY whipping cream in any store, heimish or not.

Try goldbergs on 18th.

(Dunce, not according to several friends of mine and good ol' wiki..)

Ja, very british heim.

Pride of the Farm makes it.

Than you don't shop in the right stores.

Doesn't get any righter. But pray tell, where where can I find heavy whipping cream that comes from a Jew-leered cow and not a legume pod ?

You're specifically looking for heavy, or just whipping cream? I know the places in Monsey that you can find them in. I think Gefen makes it.

Stam heavy is made by Golden Flow, it's ok but has a short shelf life, is expensive and impossible to store. And when it loses freshness it gets a disgusting bitter taste, hence no crème fraîche here. Whipping is the one I never saw (canned or not).

cant you just substitute fromage fraise?

Do you like cottage cheese in your coffee ?

ok im confused as to what heavy cream is, isn't it shamenet?

I'm pretty sure that whipping cream has a lower fat content than heavy cream, the scale being (if Alton Brown is correct, and he ALWAYS is)

heavy cream
whipping cream
light cream
half and half
whole milk

They don't call me Dr. mosheshmeal for nothing.

mosheshmeal
.

A brit that doesn't know what cream is??
What do you put in your coffee??

Shamenet is usually SOUR cream NOT the same thing although it is MADE from cream...

A little lesson in milk. It actually separates like Orange Juice in its natural state and the shmaltzy part is cream. They homogenize milk today which makes it not separate...

Or in modern terms, the real stuff that "Rich's" was created to emulate....

Are these interchangable?

No...

But you can sometimes get away with half and half instead of cream...

Oh I cheat I use whipped cream... the shpritzy kind :-)

Heavy cream - whipping cream or slightly thinner than double, only 36%.

Heavy whipping = heavy cream. If it just says whipping cream, it's light whipping cream, only 30%.

(for the americans, fromage frais is a bit like yoghurt, it can be 0-8% fat)

Shaya, better it should go bad than be the disgusting ultrapasteurised cream most stores sell (that has a thickener added so it will whip). You can get crème fraîche in the US but not CY.

Anyhting less than 30% fat will 1) not whip and 2) curdle when boiled so you have to be careful cooking with it.

Well, some is better then nothing and I had remarkable results in shape of fudges and great alfredo sauce and very nice cream soups on base of Golden Flow's overpriced CY heavy cream.

Cream is horrible for you, most of the time you can get away with half and half. There is even fat-free half and half somehow. For paerve soups and sauces, just use plain unsweetened soymilk with a little flour whisked in. I just used that Riches stuff for the first time and it was very bizarre. Is it supposed to be chunky?

they do put it in the freezer, and it totally ruins it. it defrosts in clumps and is often bad after defrosting. Basically its almost impossible to get all the time with the exception of shavuot time.