Heavy cream and sour cream is the same?

Hi, I麓m from Brazil. I was reading a receipt that use heavy cream, but I don麓t if it is the same as sour cream but whipped?


Here in Brazil we have three kind of sour cream, but they have the same flavor, just the fresh sour cream we can use to do ';chantilly'; (i think in English is Whipping cream)


please someone help me!!Heavy cream and sour cream is the same?
In america they are different. Heavy cream is more like milk...it's thicker but it can still be poured. Sour cream is very thick and needs to be spooned onto something. They also have different tastes. Heavy cream is kind of sweet while sour cream isn't really sour but has a distinctive taste.


Heavy cream can be beaten to make whipped cream...so if one of the kinds of sour cream you have is used to make whipped cream I'd use that one.Heavy cream and sour cream is the same?
Since when does being Brazilian justify ignorance??
Heavy cream is whipping cream, which is sweet. Sour cream is entirely different.
Heavy cream is ';whipping cream';, which is not the same as sour cream in America. Sour cream is more solid. Heavy cream is thick, but liquid, and not sour-tasting.
heavy cream just denotes a high fat content - same as double cream in the UK





Sour cream is different, becuase it has an acidic agent (usually lemon juice) in it, which also sets it slightly.





Chantilly cream (the term Chantilly is french) technically is whipped cream with the addition of sugar and vanilla. best cream to use for chantilly is heavy, or double. Whipping cream has a slightly lower fat content. The fat content in cream helps you whip it - which is why you will never get single cream to whip into peaks. The highest fat content is at the top of the list, and the next highest is listed below.





Heavy or Double Cream


Whipping Cream


Single cream.





Sour cream would be somewhere around heavy or whipping in terms of fat content.





P.S - final note - when adding sugar (caster, not granulated as granulated is too big and would be crunchy) it helps you whip the cream into peaks quicker.
It depends on what you are making. If you are making a soup or cream suace I personally do it all the time. I think it just depends on what you are making.
No, not the same.
I am thinking they are different. Most stores have light cream, heavy cream, whipping cream and sour cream. If there are two that are almost the same I think it is heavy cream and whipping cream. I use either of those for making alfredo sauce and it seems the same each time.
In england heavy cream is 'double'cream...and light cream is 'single'cream?...soured cream is 'krem fresh' I think its tangy with a yoghurt type active ingredient?... whatever!...