Spoiler alert: there is no difference. It's nothing more than a marketing gimmick bc Whip(ping) Cream is known as Heavy Cream in Europe. I'd be very surprised if Average American Bear knew any other use for it than whipping - there are oodles of uses.
https://twitter.com/Foxmental_X/status/1472095539114266629
Other uses:
250mL / 1 C of WC, stir in 15mL / 1 Tbsp light vinegar, place container - lightly covered - in a hot (tap) water bath for at least 8 hrs. Voila! Crème Fraîche!
Replace 1/2 cornstarch or rue in a gravy with slowly added WC. Silky smooth gravy!!!!
250mL / 1 C of WC, stir in 15mL / 1 Tbsp light vinegar, place container - lightly covered - in a hot (tap) water bath for at least 8 hrs. Voila! Crème Fraîche!
Replace 1/2 cornstarch or rue in a gravy with slowly added WC. Silky smooth gravy!!!!
Mix yoghurt + WC in 2:1 ratio, suspend in cheesecloth over bowl, place in fridge overnight. Voila!!!! Home-made cream cheese ready for cheese cake - Euro style!!!
Next one is for the truly adventurous ....
Next one is for the truly adventurous ....
Vigorously beat egg yolks over slow simmer until they almost form a ribbon dripping from the beater. Blend with up to equal volume of medium whipped WC. Flavour with a touch of cinnamon or other sweet spice. Voila!!!! The most divine "egg custard" w/o the nasty skin!
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