When Did Cream Become Something Else?

I purchased a carton of “heavy cream” the other day, and was shocked when I looked at the list of ingredients.

It’s not just cream anymore, it’s a bunch of other stuff too, like carrageenan, diglycerides, and polysorbate 80.

Here’s the ingredients list from Hood brand heavy cream:

CREAM, CARRAGEENAN (HELPS HOLD THE WHIPPED CREAM PEAKS), MONO & DIGLYCERIDES (HELPS PUT AIR INTO CREAM AS IT IS WHIPPING), POLYSORBATE 80 (HELPS CREATE STIFF PEAKS)

I had previously read about specifically avoiding “whipping cream” because it could have extra emulsifiers, but I truly thought you could still buy 100% pure cream. Not anymore. Even Organic Valley and Stoneyfield brands both contained carrageenan!

What’s wrong with this picture!?

Thankfully, there is a local dairy farm (Shaw Farm) that does sell cream, and other milk products, including non-homogenized whole milk. I will be looking into their products from now on!

PS: The heavy cream WAS very easy to whip into whipped cream, using my Kitchenaid mixer. It was actually the first time I attempted it! It did not get watery, I assume that was due to the additives. It was delicious though and everyone enjoyed it.

UPDATE: Good news, I was at Trader Joe’s the other day, and they sell cream that was JUST CREAM. Unfortunately no organic offering though, but I believe it’s rBGT free.

I also found the local Shaw’s Farm sells cream at a farmstore I visit, so I might try theirs next.