Cardi B Made Boozy Whipped Cream—So We Did Too

If you’re looking for a way to upgrade a cup of hot chocolate this holiday season, Cardi B has the solution. Wait…did you just say Cardi B? Yes, the rapper has joined forces with Starco Brands to release three flavors of vodka-infused whipped cream—van…

If you’re looking for a way to upgrade a cup of hot chocolate this holiday season, Cardi B has the solution. Wait…did you just say Cardi B? Yes, the rapper has joined forces with Starco Brands to release three flavors of vodka-infused whipped cream—vanilla, caramel, and mocha. The boozy whipped cream, duped “Whipshots,” is totally dairy-free and does not require refrigeration. It’s said to add a "playful shot of sophistication to any drink, dessert, or party" so that everyone can party like Cardi.

Whipshots hit shelves sometime this December, so if you can’t wait to dress up a piece of pie with a little bonus booze, you can make alcohol-infused whipped cream at home.

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What’s Actually the Difference Between Heavy Cream & Half-and-Half?

We love you heavy cream, but you don’t always do what we need. Sometimes your high fat content is just too thick and luscious to be used as a coffee creamer or an ingredient for pudding pie. That’s where half-and-half comes into play. Where heavy cream is too rich, half-and-half is there. But sometimes, it fails too. Half-and-half will never turn into whipped cream and no amount of churning will turn it into butter. We know they’re not the same, but what really is the difference between heavy cream and half-and-half?

What Is Half-and-Half

To understand how to cook and bake with half-and-half, it’s important to understand exactly what it is. According to my bedtime reading aka the FDA’s Code of Federal Regulations, “Half-and-half is the food consisting of a mixture of cream and milk which contains not less than 10.5 percent but less than 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.”

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We love you heavy cream, but you don’t always do what we need. Sometimes your high fat content is just too thick and luscious to be used as a coffee creamer or an ingredient for pudding pie. That’s where half-and-half comes into play. Where heavy cream is too rich, half-and-half is there. But sometimes, it fails too. Half-and-half will never turn into whipped cream and no amount of churning will turn it into butter. We know they’re not the same, but what really is the difference between heavy cream and half-and-half?

What Is Half-and-Half

To understand how to cook and bake with half-and-half, it’s important to understand exactly what it is. According to my bedtime reading aka the FDA’s Code of Federal Regulations, “Half-and-half is the food consisting of a mixture of cream and milk which contains not less than 10.5 percent but less than 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.”

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What’s the Difference Between Heavy Cream & Whipping Cream?

Here’s the thing: It doesn’t really matter if there is a difference between heavy cream and heavy whipping cream. They’re both delicious dairy products that are the crucial elements behind some of our favorite recipes like whipped cream (duh), panna co…

Here’s the thing: It doesn’t really matter if there is a difference between heavy cream and heavy whipping cream. They’re both delicious dairy products that are the crucial elements behind some of our favorite recipes like whipped cream (duh), panna cotta, ice cream, crème brûlée pie...should I go on? But I understand that it can be confusing to decipher which one is right for your recipe, so I’m sharing what to know about these creamy ingredients.

Heavy Cream vs. Heavy Whipping Cream

Surprise! There is no difference between heavy cream and heavy whipping cream. They are the exact same product, just sold by different brands under two different names. According to the U.S. Food and Drug Administration (FDA), heavy cream must contain at least 36 percent milk fat. It is pasteurized or ultra-pasteurized, and may be homogenized. The same can be said for any carton called heavy whipping cream. Again, different name, same rule. You can use them interchangeably, so my recommendation is to just look for which one is a better deal in grocery stores.

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Scoot over oat milk; there’s a new kid in town—potato milk.

In recent years, more and more nondairy milks have popped up on shelves and in local coffee shops. There are stalwarts like soy (the most popular), almond, and coconut, followed by more niche nut milks such as macadamia and hazelnut.

Then oat milk ent…

In recent years, more and more nondairy milks have popped up on shelves and in local coffee shops. There are stalwarts like soy (the most popular), almond, and coconut, followed by more niche nut milks such as macadamia and hazelnut.

Then oat milk entered the arena, upping the game for milk-alternative connoisseurs. Oat milk has a creamy consistency, like cow's milk, convincing even some of the naysayers.

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The Chameleonic History of Malted Milk Powder

The typical person is said to change careers between three and seven times in their life. The reinvention of the individual is commonplace, but this kind of rebranding often happens in the world of ingredients, too. Consider malted milk powder, for one…

The typical person is said to change careers between three and seven times in their life. The reinvention of the individual is commonplace, but this kind of rebranding often happens in the world of ingredients, too. Consider malted milk powder, for one.

Malted milk powder’s story begins in the mid 1800s. British food manufacturers and brother duo James and William Horlick created malted milk powder as a nutritional supplement marketed for “infants and invalids.” The broader process of malting refers to the germination of grains through soaking them in water, followed by dehydrating with hot air to halt further sprouting. Such grains can be used in alcohol production, as with whiskey, but by grinding a barley-wheat blend then combining it with evaporated whole milk, the Horlicks concocted a more virtuous elixir.

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How to Make Long-Lasting Whipped Cream

Don’t weep, whipped cream, it’s all going to be alright. Sure, you have a tendency to lose your spine as you sit out for a while (you fall, you run, and, no offense, you become a little unappetizing), but we’re about to fix that.

Chin up! There are lo…

Don't weep, whipped cream, it's all going to be alright. Sure, you have a tendency to lose your spine as you sit out for a while (you fall, you run, and, no offense, you become a little unappetizing), but we're about to fix that.

Chin up! There are lots of ways to make longer-lasting, more stable whipped cream that won't have a breakdown as it graces chocolate cake, strawberry ice, rhubarb buckle, or a pile of vegetables (yes, you read that right). That means more opportunity to prep in advance and less of an urge to rush through dinner to get to that cream-topped lemon custard pie (though, let's be real, I do that no matter what).

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Out of Half & Half? Here Are 4 Easy Substitutes

Half-and-half is a delightful dairy product—it works just as well as a coffee creamer as it does for making luscious, rich mashed potatoes. But sometimes, you run out because life happens and you need a substitute for half-and-half. That’s where these …

Half-and-half is a delightful dairy product—it works just as well as a coffee creamer as it does for making luscious, rich mashed potatoes. But sometimes, you run out because life happens and you need a substitute for half-and-half. That’s where these genius swaps come in. Next time you’re using a recipe that calls for half-and-half and all you have is milk or cream in the fridge, turn to these savvy substitutions.

What Is Half-and-Half?

Well, it’s exactly what it sounds like! Half-and-half is a dairy product that is made by homogenizing a mixture of whole milk and heavy cream. According to the United States Department of Agriculture, which is the governing body that defines things like the difference between half-and-half and heavy whipping cream, half-and-half must contain at least 10.5 percent milkfat, but not more than 18 percent milkfat. Unlike heavy cream, half-and-half doesn’t hold its structure when whipped, so you can’t use it to make whipped cream. However, we have plenty of other brilliant recipes, like our Creamed Spinach & Parsnips, this refreshing, award-winning Lemon Basil Sherbet, and Cauliflower Gratin With Mornay Sauce.

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Making Crème Fraîche at Home Has Never Been Easier

A few months into my first year in college, I realized that I hadn’t prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that la…

A few months into my first year in college, I realized that I hadn't prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that lasted maybe a few weeks, I had no relevant work experience. So when it came time for my interview, I did what I seem to do best: I winged it. I spoke about everything that wasn't relevanthow pretty the detailing on the general manager's shirt was, how nicely designed the restaurant was (it had a hideous interior), how challenging school was, etc.

Eventually I had to face the music and come clean, admitting to having no experience, but really, really needing money. The general manager was visibly bummed; she genuinely wanted to hire me, but how could she at this point? She looked down at my application and said, "Well, okay, so you have no experience. I can teach you how to juggle tables. I care more about people who know and like food. Can you answer this: What is crème fraîche?" My eyes lit up immediately.

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Will Someone Please Just Tell Me WTF to Put in My Coffee?

Recently, Twitter users turned against oat milk (proving that you really never know who will be canceled next!). Citing an almost year-old deep-dive specifically calling out the popular brand Oatly, this article calls oat milk the “new Coke,” stating t…

Recently, Twitter users turned against oat milk (proving that you really never know who will be canceled next!). Citing an almost year-old deep-dive specifically calling out the popular brand Oatly, this article calls oat milk the “new Coke,” stating the company masquerades as a so-called healthy alternative to dairy (and other nondairy) milks, but is essentially sugar water cut with oil, and a “bad” choice when it comes to creamy beverages.

The article compares Oatly’s marketing strategy—its splashiest slogan being “it’s like milk but made for humans”—to Sugar Association ads from the 1970s (“only 18 calories per teaspoon, and it’s all energy”); 1930s cigarette brands (“give your throat a break”); and Coca-Cola’s 2009 “open happiness” campaign, the article launches into a very spooky breakdown of the science behind the oat milk. Essentially, during Oatly’s oat-liquefaction process, enzymes convert oat starch to a high-glycemic-index-ranking sugar, and rapeseed, or canola, oil is used as an emulsifier. The result is Oatly’s particularly velvety texture and non-watery flavor, both of which I personally count as wins when it comes to nondairy milk.

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Our All-Time Favorite Desserts Starring Heavy Cream

We’ve partnered with Hood®—makers of great-tasting, high-quality cream made from real Hood Milk—to comb through our archives for our most-beloved desserts starring heavy cream. From dreamy mousse pies to easy no-churn ice cream, your bowls, plates, and…

We've partnered with Hood®—makers of great-tasting, high-quality cream made from real Hood Milk—to comb through our archives for our most-beloved desserts starring heavy cream. From dreamy mousse pies to easy no-churn ice cream, your bowls, plates, and spoons are in for a very sweet treat.


When it comes to desserts that delight—those heavenly recipes you come back to over and over again—there’s often one common denominator: heavy cream. The key ingredient in so many of the sweets we love, heavy cream (we're using Hood®) gives a sumptuousness—and yes, creaminess—to dishes that might otherwise be a little ho-hum.

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