Scones
Classic Cream Scones
Classic CreameasyCleanup score 4 of 5
Eggs and dairy
Cream with at least 36% milkfat. It whips to stiff peaks and can be boiled into sauces without curdling.
Heavy cream and heavy whipping cream are the same thing; plain "whipping cream" has a little less fat and whips softer.
Keep it cold, toward the back of the fridge. It can be frozen for cooking, though it won't whip as well after thawing.
Have some left over? Recipes that use up heavy cream.
| Measure | Grams |
|---|---|
| 1 cup | 238 g |
| ½ cup | 119 g |
| ⅓ cup | 79 g |
| ¼ cup | 60 g |
| 1 tablespoon | 15 g |
| 1 teaspoon | 5 g |
Weights from USDA FoodData Central. Heavy cream: converter and grams to cups
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Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.