When trying to choose between heavy and whipping cream at the supermarket, have you said to yourself “Isn’t all cream more or less the same thing? Is it that big a deal if I substitute whipping cream (because it costs less) for the heavy cream my recipe calls for?”

NO is the answer to the first question and YES is the answer to the second question. Here’s why:

There are differences in milk-fat content. All cream contains at least 18% milk fat: "whipping cream" is made up of 30%, while cartons labeled "heavy cream" or "heavy whipping cream" must contain 36% or more.

Whipping cream, heavy cream, or heavy whipping cream all work for recipes that incorporate whisked air. But don't reach for that half-and-half; at 10.5 to 18% milk fat, it simply won't cut it. The more fat content a cream contains, the more stable it is in a whipped state.

Stability in a whipped state is such a bonus. You want your whipped topping to stay cohesive as long as possible. And the terrific thing about using a high fat cream? When the whipped product does begin to wilt, you can return it to its original wonderful fluffy state by simply beating it with your mixer—stiff peaks will form once again.

And here are other whipping cream tips you ought to know:

• You’ll have better success if you whip cream in a metal and very bowl cold. It’ll whip up faster.

• Same goes for the beaters to your mixer. I place mine, along with my bowl, in the freezer for about 5 minutes before I begin the recipe.

• The time it takes to whip cream depends on your hand or stand mixer. Look for the tread marks left in the cream. Test the peaks by turning off the mixer and lifting the whisks. If there are no peaks on the cream, continue mixing. If the peaks of the cream wilt downward, you have a soft peak, and it's time to add your sweetener and flavoring. If the peaks stick up straight, you have a firm peak, and the whipped cream is done.

• Softer whipped cream is great for dolloping onto pies or fruit. If you accidentally end up with firmer whipped cream, do not despair! Piping it is a great way to use stiff whipped cream. Experiment with a star tip for a more interesting shape.

• Whipping cream has such a neutral flavor that it works superbly with all sorts of flavorings. Why stick with vanilla, when peppermint, cinnamon, lemon, or even chocolate flavorings will dazzle? Don’t be shy with experimenting.

• And when it comes to sweeteners, powdered sugar is often the choice. But granulated sugar and even honey work well, also. (Honey will add a slight floral flavor that’s especially nice when you use the whipped cream to top fruit.)

In fact, speaking of honey and whipping cream, try this honey-flavored whipped cream over a bowl of fresh fruit this week (and make plenty—folks will love it).

HONEY WHIPPED CREAM (yield: 4 cups)

1 pint heavy whipping cream
2 tablespoons raw honey, or more to taste
1 teaspoon vanilla extract

Pour heavy cream into a large metal bowl, and beat with an electric mixer on low for 5 minutes. Gradually increase the speed to medium, beating for another 5-7 minutes, or until whipped cream has formed soft peaks. Add honey and vanilla, and beat until firm peaks form. Be careful not to over-mix, or else the whipped cream will appear clumpy and too thick. This will store in an airtight container for 2-3 days.

BUT, what if there’s some dairy intolerance in your house? Do you give up topping your desserts? No way. Substitute full-fat coconut milk instead. There are two keys to success here: 1) be sure the can is fully chilled, and 2) use just the solidified coconut fat at the top of the can. It whips into a smooth, creamy topping. Add your sweetener and a dash of flavoring (coconut is the obvious, but vanilla is lovely, too).

So this said, I’ll close with a wonderful whipped coconut milk recipe I found on The Kitchn (www.thekichn.com). This could become a family favorite!

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WHIPPED COCONUT MILK

1 (15-ounce) can full-fat coconut milk
1 tablespoon sugar or more to taste
1 teaspoon vanilla or more to taste (coconut extract could be substituted)

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled (overnight is recommended)

2. Open the can. There will be a firm, waxy layer on top.

3. Scoop out this firm layer (the coconut cream) that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or drink it straight.)

5. Place this cream in a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler. NOTE: This will last well in the refrigerator for several days.

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