DEAR ABBY: What does "heavy cream" mean in recipes? I often see the term used, but it doesn't say what it is. Thanks! -- NOVICE COOK IN BENTON, KY.
DEAR NOVICE COOK: I checked with Charlice Makowski of Santee Dairies in Los Angeles. She reports that there are actually four kinds of cream:
-- Light cream, which has not less than 18 percent or more than 30 percent butterfat;
-- Whipping cream, which has between 34 and 36 percent butterfat;
-- Heavy cream, which has between 36 and 38 percent butterfat; and
-- Manufacturer's cream, which contains 38 to 40 percent butterfat and is used by delis and bakeries for items such as cream puffs.