Heavy Cream

Heavy cream is 36–40% butterfat suspended in water — the weight per cup lands within 1% of water. The conversion confusion is rarely weight and usually function: it whips only when everything is cold (cream, bowl, beaters), and it dilutes to half-and-half or whole milk by simple watering. Whipped volume is air, not weight — 238 g of cream makes roughly double its volume whipped.