What is the difference between Buttermilk and Whipping Cream?

Buttermilk and whipping cream are both dairy products, but that is where the similarity ends. These two different products are created from the same source. Buttermilk and whipping cream are produced by different processes and have unique consistency and tastes. Whipping cream is the coating of fat, which is formed organically on the top of a container of milk before it is homogenized. Whipping cream is typically separated from the whole through a centrifugal force.

Buttermilk, which ironically does not contain any butter, is created proceeding the churning of milk. The remaining milk is called buttermilk. Whipping cream is also referred to as ‘heavy cream.’ It is ultra-pasteurized, and it has a shelf life of 60 days. On the other hand, buttermilk only keeps up to two weeks. However, It may be used for baking even after it has expired. Also, whipping cream is more fattening than buttermilk.

Whipping cream is a thick cream with a high-fat content, gotten naturally before the cream and skim milk become homogenized. This is done by separating the cream from the whole milk when it forms on the top of the vessel that contains the milk. On the other hand, buttermilk refers to the liquid that remains after producing butter from cream milk.

This is done through the process called churning. After whipping cream is produced, it can last for about 60 days without deteriorating in values, whereas buttermilk can only last for 14 days. It is a no-brainer that both products will have different tastes.

Though buttermilk contains no butter, it tastes like butter. In contrast, whipping cream tastes more like milk and is sweeter. In terms of the amount of fat content, whipping cream contains more fat compared to buttermilk. For instance, while buttermilk contains about 2 gm of fat per cup, whipping cream contains about 36gm of fat.