Country Crock Heavy Whipping Plant Cream

Country Crock Heavy Whipping Plant Cream reads like a modern pantry shortcut designed to stand in for dairy heavy cream. You'd typically find it in the refrigerated dairy-alternative aisle next to plant milks, non-dairy creamers, and specialty butter and margarine alternatives rather than with shelf-stable coconut creams. Packaged in a small chilled carton (16.9 fl oz), the label leans on comforting, home-cooking language — “Homestyle,” “Dairy Free” — aimed at cooks who want familiar textures without animal dairy. It positions itself culturally between tried-and-true household brands and the plant-based trend: a mainstream, family-oriented product for lactose-sensitive households, flexitarians, and home bakers wanting an easy swap. Marketing leans into convenience and recipe friendliness rather than premium artisanal claims. The front label creates a mild health halo through “plant” and “dairy free” wording but does not claim organic certification; visuals and copy emphasize homemaking and warmth rather than child-focused characters or explicit “natural” absolutes. In plain terms this is a formulated plant cream — water and lentil protein with a blend of coconut and canola oils plus starches, emulsifiers, and gums — made to mimic the richness and whip of dairy cream. Sensory expectations: silky, viscous, and stable under heat, designed to whip or enrich sauces and desserts; slightly sweetened and neutral in flavor with a creamy mouthfeel. Rituals include splashing into coffee, whipping for ganaches and pies, folding into soups and casseroles, and using as an easy swap in recipes that call for heavy cream.