Heavy cream and whipping cream

Because of its high-fat content, heavy cream is a common alternative to coconut milk, as does whipped cream. The primary distinction between the two components is a trace of milk fat. Whipping cream must have a fat content of 30% to 35%, whereas heavy cream must have at least 36% fat. Although the difference may appear little, it implies that heavy cream is a slightly superior alternative for thickening soups or piping components that hold their form, such as thick, whipped icing.

Almond and oat milk, according to Jamie Geller, cannot achieve the same level of richness as heavy cream. As a result, when a recipe calls for a lot of fat, heavy cream is the recommended option (such as a creamy vichyssoise soup). Geller suggests using a 1-to-1 mixture of coconut milk and heavy cream in a recipe.