If you over whip cream it will ruin the whipped cream as over whipping the cream causes the structure of the foam in the cream to break down and allow air to escape.
Heavy cream and heavy whipping cream are the same thing.
There is no difference between heavy cream and heavy whipping cream.
They are the exact same product, just sold by different brands under two different names.
According to the U.S. Food and Drug Administration (FDA), heavy cream must contain at least 36 percent milk fat.
Double Cream is the same as heavy cream in the UK although in America Double Cream and heavy cream are slightly different as double cream has 48 percent milk fat which makes it much richer than heavy cream.
Sour cream or half and half can replace heavy cream.
Greek Yogurt and Cream cheese can also replace heavy cream.
Expired heavy cream is safe to eat as long as it has not actually gone bad.
You won't get sick from expired heavy cream as long as the expired heavy cream does not smell bad or has mold or a bad taste to it.
Heavy cream is usually good in the refrigerator for up to a month without going bad.
Just because the heavy cream has expired doesn't mean that it's bad or unsafe to eat as long as it smells good, has no mold in it etc.
If it smells sour or has mold in it then throw the heavy cream out.
If you do eat bad heavy cream that has expired you'll experience symptoms such as vomiting, diarrhea, stomach cramps etc.
If you don't think the expired heavy cream is still good then just throw it out and do not risk your health.
The meaning of tempered heavy cream is when you warm the cream and add the warm cream and add hot broth to the cream.
Tempering the cream means to warm the cream up so you would warm the heavy cream up and then slowly add some hot broth to the cream to make tempered heavy cream for your recipe.
You can also warm or temper your heavy cream using the hot broth by taking half a cup of the hot broth and slowly add your heavy cream to it.
Be sure to stir the heavy cream constantly while adding the hot broth to it.
Once you do that then you have tempered your heavy cream.
The term tempering in recipes is usually called for in recipes when making things such as ice cream, custards, cream soups etc.
The technique of tempering the cream or other mixture is to add a small amount of the hot liquid to the cold ingredient.
Then you add the tempered mixture into the rest of the hot liquid.
That is tempering.
You can add heavy cream to hot soup.
But if you're cooking the soup then add the heavy cream to the hot soup but turn the heat down so that the soup is not boiling.
If you add heavy cream to hot soup that is boiling then it could and will curdle which is not good when you're adding heavy cream to hot soup.
When you're adding any dairy products to hot soup such as whipping cream, yogurt, milk etc you should turn the heat down so that it's not boiling.
Then add the heavy cream or other dairy product to the hot soup.
That way the heavy cream or other dairy products will not curdle because of the boiling.