Anyone who start the day in 2026 or last year (2025) with it? I have tried now for some days. And I think my body reacts good to it and it feels and taste good, but is it as good for Brain Health as Coconut Milk? Is it like the same type of fat in Heavy Cream as in Coconut milk ? Iam not sure about the difference tbh. But have come to enjoy Heavy cream quite much as of late (even if I don’t drink a ton of *it). I mean
I think it have given me some quite a bit of joy. Taste a little bit like to have dessert early in the morning tbh. Try to like sip it kind slowly. Which like might give me even more joy tbh .
I enjoy heavy cream in my morning coffee every morning. Love it!
Not a huge amount, but enough to enjoy my coffee. Whenever I travel on business the first trip is to the local Walmart to pick up a pint of heavy cream to keep in my hotel fridge or the fridge where I am working for the week.
eta: never tried coconut milk so I don’t have anything to compare to. My great-grandparents lived on a farm and ate butter, lard, cream and eggs and lived a long healthy life so I don’t need to venture into coconut milk IMO
Right while do not drink extensive amounts of Heavy Cream I like have to come use it often. Can we use Heavy Cream instead of butter? Butter and Oils have as we know become very expensive so it seems (much) cheaper to use heavy cream instead. Does anyone agree ?
To buy a package of Heavy Cream instead of buying both oil, butter and Heavy Cream is a lot cheaper right?
Also if we have Heavy cream there like no need to fry food. In olis or butter …
I use butter and heavy cream for completely different things. I’m not really sure how you would substitute one for the other, unless you’re only speaking about coffee additive.
If you have no issue with dairy, enjoy it. I do not use it as a “macro” or try to add it purposefully anymore. If I like it, I use it. If I don’t feel like I want or need it, I don’t.
I like cream in my coffee so I use it. (I’m a morning coffee drinker, at breakfast, seldom at any other time.) I’m not stingy with it, either. I use butter when I want butter. I don’t eat sticks of it or put it in things just because it’s butter.
I like a little cottage cheese (full fat) and I also like a little hard cheese (typically cheddar). I’ll sometimes make a bit of “farmers” style at home. But that too is more “if I want it”, not “Oh, I need xxxx macro so I’m going to forcefeed myself yyyy amount of…” NO! No guilt or shame if I want it, not worries if I don’t, and I leave it at that.
Food is to be enjoyed, there is something to that. And over time, I am convinced that the body will nudge in a direction it wants to go. If I need salt, it’ll make me crave something salty. If I need protein, it’ll crave some protein. Etc. If it’s not very hungry at all, I’ll respect that too. Maybe that happens more after we’ve been at it for a while.
Some don’t get along so well with dairy at all. Some do just fine. I’m not sure why but it’s an individual thing.
Both butter and whipping cream (30%, the fattiest I can get) has a role in my life and they almost never can be swapped with the other. Butter is way less expensive than cream calorie wise and not much more expensive for weight either (at least here and now) but who cares about that, water makes things less rich so I need more of it. But really, it’s very exceptional if I can use butter instead of cream or vice versa, they are wildly different.
No way I would give up butter just because I am very poor. I can’t afford much anyway (too fatty) but butter is amazing, even the cheapest one (Normal butter, I mean. We have watered down things and the extra water - besides being dumb - totally destroys the texture. And anyway, it’s butter. We don’t make butter somewhat “light”…)
Yep Not everyone has this attitude but I do… And I have a body with good feedback. We know not everyone can listen to their body. Mine wasn’t as great until it only knew HCHF either. But probably better than so many modern people, they often eat in a way I never could have stand…
I do my best not to consume calories early, sometimes it happens and that’s usually cream in my coffee as that is tasty while butter in my coffee isn’t. It’s a lovely bite though… Butter should be better as it’s not as sugary as cream but the 5-10 ml cream I use is really not a big deal… I go for a clean fast if possible but a tiny bit of cream or fat is still better than eating a bigger snack. Sometimes it’s the best possible option…
Cheddar is amazing I like most dairy. Quark is wonderful and it doesn’t evenm matter if it’s half-fat (7%) or low-fat (3.5%) as they taste the same, interestingly - and it does about nothing to my energy intake which I use anyway, the difference is minimal, all quark is low-fat, really. 7%, pathetic. But it’s nice. Especially with cream if I don’t mix it into something But a yolk helps too Still one of my lower-fat treats… But that is too protein rich to eat it when I don’t want a full-blown meal.
Because the thing I fry it way too low-fat… And it gets tastier, the texture improves, it gets shiny and yes, it doesn’t stick to the pan so much and my lean pork gets a nice reddish brown shade!
And butter on things is needed sometimes. Both my SO and I use it with bread, in my case the “bread” is in a wider sense… Still dry and needs butter. Or not dry but butter makes it better… Bread and butter is a classic for a reason and not even carnivore could change that for me. (Not like I do carnivore nowadays but when I did, I still had some vaguely bread role thing with butter.)
Any reason not to drink it as is? I mean heavy cream seems a good and convenient calorie source right? I mean why not use it instead of butter or *oil ?
I mean fryning and grilling things seem like all people have been wanting to do for quite some time (like just before the pandemic ) and it seems as it have been going on scince then ,…
There are some reasons. Butter probably has more vitamins and other elements, like butyrate, which is a short-chain fatty acid produced when gut bacteria ferment dietary fiber. Maybe CLA (Conjugated linoleic acid) is higher in butter.
If the goal is to meet a certain amount of fat, then anything will do.
It totally depends on what you’re using the cream, butter or other fats for. Cooking versus baking. Baking is chemistry and different results require certain qualities in the fat, some need the fat to stay reasonably liquid, some for it to become solid. I’ve also discovered that you can’t necessarily sub a similar type fat, like coconut oil, for butter and get the same results.
The thing with using heavy cream to say sautee something also might not work. It makes a nice sauce but it’ll burn easier.
OTOH, if you’ve got the inclination a quart of ultra heavy cream 36% to 40% (if you can find it) not ultra pasteurized goes for about $6.50 in my regular grocery store and would make 3/4 to a pound of butter.
Why not have it as liquid butter and your only fat source ? If you drink it? Cost saving. Becuse a can of heavy cream cost like 2.5$ where I live where package of butter is more like 5$ atm…
So idea is also not fry anything bascislly maybe just warm some food in the oven or microwave…
If you like fry things you need oil also … which I think is almost more expensive then butter atm (I don’t afford it atm ).
That depends on how you look at it / what your objective is. Heavy cream is typically only about one third fat, 50% at the absolute most. Butter is 100% fat. So if you’re talking about the same quantity of cream versus butter, you have to consume two to three times as much cream to get the same amount of fat.
Edit: see Shinita’s correction below. My butter: 82% fat. Point doesn’t change tho, at least twice the fat % of cream
Ghee is the 100% fat. Butter is 80-82%, at least here but it must be around there everywhere I guess. Still way cheaper per calories… At least here where whipping cream manages to be more expensive than the cheapest butter (I just did a big shopping again after months - car didn’t work - and wow, dairy prices still go lower and lower, it’s insane! butter got so cheap lately…) but as I wrote before, calorie wise, butter wins.
With this new butter price here… Oh my, indeed! Coconut fat was my cheaper fat but now? Butter wins. I just don’t use it for frying as it burns easily. Nice for a very quick one though as it has a great taste while coconut fat is pretty much tasteless. When I am willing to eat vegs and we have too much carrots, sometimes I eat some boiled carrots in butter (maybe I can call it frying but it’s quick and subtle) with rosemary… That’s nice. Very sweet so odd for a savory dish but nice and a bit nostalgic.
For baking, coconut fat works well instead of butter - but of course, if it’s supposed to be a very buttery dough, the taste will be off. Maybe the texture too if one is way more sensitive than I am, I wouldn’t notice anything (at least if I added the right amount of fat and water as butter isn’t fully fat)…?
Drinking cream is surely very different than drinking butter But eating butter is nice. I like to nibble on some on fat fast days Cream brings too much sugar. I need my 100 kcal mostly for protein, can’t sacrifice a big part of it for sugar But sometimes I use cream too. Still, 90% fat isn’t trivial even for me so butter helps. It has sugar but it’s negligible (except when it comes to the flavor).
I always fried nearly everything and won’t stop. But I do my best to do it without any added fat. Or maybe not as lean pork has way less fat even with some extra fat… Sometimes I soak it in cream but I start to realize I need to cook it in afterwards or else I will end up a burned mess beneath the quite nice meat slices and that’s such a waste (and harder to clean. not by much but still). It’s so hard to NOT fry my meat if I use a pan (I can roast in the oven as that makes it crispy and red too… I have my preferences).
Yeah (for the cream. what, no proper milk?! I can’t buy raw milk anymore but I wouldn’t touch UHT, yuck!), that’s sad. There was a dairy truck years ago but not anymore. Sigh. Thankfully UHT cream isn’t nearly as horrid as UHT milk. And I got used to it as much as I could… We do have some better, not as long lasting version. It still says UHT on the package but the taste is better (and it lasts for weeks, not months). But cream is wonderful even if it’s UHT… I am a hopeless dairy lover. Except UHT milk and low-fat anything except quark. Though we will see, I bought some super low-fat quark now (2.7% fat), hopefully it will be as good as the 3.5% one!
Sorry it’s hard for me to stop talking about dairy.
That would be pork jowl for me… I only can buy it in a processed way (marinated, slow-cooked, covered with paprika). 86% fat, fattier than butter, it was the winner while butter were more expensive, now they are close but pork jowl is even tastier and very easy to eat. Too easy, actually… But I can behave in its presence now. It’s mostly for my fat fast days. They are highly cost effective (my fat fast days, I mean), around $1, probably. I easily could add 1000 kcal fat for less than $1 in a highly enjoyable way. Fat is easy and cheap, protein is the big cost.
I can get raw milk, but anything that’s not raw milk is basically ultra-pasteurized. There are a few pasteurized local products, but these are often double to triple the price. Oddly, raw milk is also very expensive.
(Normal butter, I mean. We have watered down things and the extra water - besides being dumb - totally destroys the texture. And anyway, it’s butter. We don’t make butter somewhat “light”…)
Not everyone has this attitude but I do… And I have a body with good feedback. We know not everyone can listen to their body. Mine wasn’t as great until it only knew HCHF either. But probably better than so many modern people, they often eat in a way I never could have stand…
Still one of my lower-fat treats… But that is too protein rich to eat it when I don’t want a full-blown meal.