when using heavy cream in a recipe, for example,shortcakes, what exactly does it do?

Question

why not just use milk? can you use the cream instead of milk in other recipes that don't specifically call for it? what is the advantage to using the cream? thanks.

Answer 1

The difference between heavy cream and milk is the fat content.
This can dramatically change the results of a recipe. Fat is "shortening", from which the name "shortcake" comes. In order for it to turn out right, it needs a certain percentage of fat compared to the other ingredients. If you substitute milk, the quality of your product will not be what you expect. The same thing is true the other way around---if you use cream in a recipe that calls for milk, you may alter the texture or quality of the product in a way that won't be satisfactory to you. If you're brave, you can experiment. But if you're cooking for a special occasion, follow the recipe--don't take chances.

Answer 2

The cream will make them more dense in texture and add an extra sweetness that milk won't. It makes them taste creamier. Either will work however.
Similarly, when scrambling eggs. Heavy cream will make a heavier , dense product.