Emma Laing, clinical professor and director of dietetics in the College of Family and Consumer Sciences, recently spoke with Southern Living about four ways that heavy cream and buttermilks can be distinguished from each other.
“One of the primary differences between buttermilk and heavy cream is the fat content,” Laing said.
Heavy cream contains 36% fat on average, while the fat content of buttermilk is only 1%. Both are thicker than standard milk, but the substantial fat in heavy cream also gives it “a slightly sweet flavor.”
The fermentation process makes buttermilk more acidic, giving it a somewhat tart flavor.
“Buttermilk is cultured milk, meaning that it contains active (good) bacteria. It is likewise thick, but it has a distinct tangy flavor due to its acidity from the fermentation process,” Laing said.
Due to its high acidity, buttermilk works great as a recipe ingredient.
“When used as a marinade or brine, the lactic acid in buttermilk works to tenderize meat through denaturing (breaking down) proteins,” Laing said.
The acidity of buttermilk also makes it more useful for baking. It causes the necessary chemical reactions that make pancakes and waffles fluffy and gives biscuits their flaky appearance. The tangy flavor of buttermilk can also “counteract the sweetness” of baked goods.
While heavy cream does not work well in baked goods, it can be used to thicken sauces, soups, sour cream and puddings. It’s also a great ingredient to make whipped cream, mousse, pastry fillings, ice cream and frosting.
“It is a key ingredient in products that call for a rich taste and creamy consistency, or to hold their shape,” Laing said.
Both buttermilk and heavy cream have refrigerator shelf lives longer than whole milk and nonfat milk. According to Laing, buttermilk “can last several days to two weeks beyond the sell-by date.” Heavy cream can remain fresh in the refrigerator up to four weeks.