Heavy cream, a staple ingredient in many cuisines, is made from the high-fat part of fresh milk. This cream first originated in North America. It is known by different names in different countries like whipping creams in the USA, full cream in Swiss and pure cream in Australia. This cream can be whipped well and holds its shape, making it a good option for pastry filling or used as piping for desserts like cakes and cookies. Heavy cream is also used to increase the creaminess and richness of the dishes as it contains 36-40% of milk fat, which is responsible for the silky consistency in recipes. Heavy cream has a gentle texture, but it can become harder when left in the fridge for 1-2 hours, but beating it after becoming hard can enhance its volume.