MyTastr

Best heavy cream, according to chefs

Three picks, each tied to a named taster and a public source — from Charles Chen, Elizabeth Khuu, Gavin Schmidt, Bryan Petroff and 6 more. Recommendations come from sfchronicle.com, pierlessfish.com and sfgate.com.

Dairy & Cold · The ranking

  1. 1
    Top pick

    Alexandre Family Farm A2/A2 Organic Heavy Whipping Cream

    Chosen by
    40% butterfat, vat-pasteurized organic cream from a regenerative Northern California farm, sold nationally at Whole Foods. Chen tested several dairies for his Basque cheesecakes and none compared: “The Alexandre cream is really the heart and soul.” The Morris uses only Alexandre milk and cream, including for whipped cream (“It’s about flavor,” Schmidt). Khuu whips it for her fruit sandos. Also stocked at Mister Jiu’s, Che Fico and Maison Nico.
    Where to buy · alexandrefamilyfarm.com ↗Instacart ↗Source: sfchronicle.com ↗
  2. 2

    Ronnybrook Farm Dairy Heavy Cream

    Chosen by
    Non-homogenized cream from a family dairy in New York’s Hudson Valley, so the cream rises to the top of the bottle. Baldor’s look at real restaurant orders found Ronnybrook heavy cream on Murphy’s list for Jean-Georges’ fig desserts, and Big Gay Ice Cream built its ice cream on Ronnybrook dairy too. Sold at New York greenmarkets, Whole Foods in the Northeast and Farm to People.
    Where to buy · farmtopeople.com ↗Instacart ↗Source: pierlessfish.com ↗
  3. 3

    Straus Organic Heavy Whipping Cream

    Chosen by
    Scored 76/100, the best of the creams still sold, and was the favorite of a few tasters: “wonderfully creamy with a rich buttery flavor… fresh and light as a cloud.”
    Where to buy · strausfamilycreamery.com ↗Instacart ↗Source: sfgate.com ↗

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Questions, answered

What is the best heavy cream, according to chefs?
MyTastr’s top pick is Alexandre Family Farm A2/A2 Organic Heavy Whipping Cream, chosen by Charles Chen (Basuku Cheesecake); Gavin Schmidt (chef, The Morris); Elizabeth Khuu (Milk Cloud Bakery). 40% butterfat, vat-pasteurized organic cream from a regenerative Northern California farm, sold nationally at Whole Foods. Chen tested several dairies for his Basque cheesecakes and none compared: “The Alexandre cream is really the heart and soul.” The Morris uses only Alexandre milk and cream, including for whipped cream (“It’s about flavor,” Schmidt). Khuu whips it for her fruit sandos. Also stocked at Mister Jiu’s, Che Fico and Maison Nico. Source: sfchronicle.com ↗
What are the other top picks for heavy cream?
No. 2 is Ronnybrook Farm Dairy Heavy Cream, chosen by Joe Murphy (executive pastry chef, Jean-Georges); Douglas Quint and Bryan Petroff (Big Gay Ice Cream). No. 3 is Straus Organic Heavy Whipping Cream, chosen by Emily Luchetti (pastry chef, Farallon & Waterbar); John Carroll (cookbook author); Linda Anusasananan (food writer); Rosemary Mark (recipe developer). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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