In order for a product to carry the label “heavy cream,” it must contain 36% fat, per Healthline. The fat content allowed in certain dairy products is actually regulated by the FDA. This thick layer is known as heavy cream. When milk isn’t homogenized, these droplets separate and rise to the top of the container to form a fatty layer.
Many milk products are homogenized, meaning that the fat droplets in the liquid are thoroughly emulsified so they don’t separate from the thinner substance.
