Hi everyone.

I'm hoping to get some feedback. I have been using heavy whipping cream (Shamrock Farms brand) in many LC recipes as called for. However, when I do math, I'm a bit confused. I have always heard/read that heavy cream is the lowest in carbs vs., for instance, regular milks and the lower you go in fat content the higher you get in carbs.... but here is what I found cruching the numbers.

My heavy whipping cream is 1 carb per tablesppon, 16 T per cup= 16 carbs for one cup. Versus the 2% milk (also SF brand), which the label says 12 carbs per serving and the serving size is listed as 1 cup. That would make the milk lower in carbs. Is that right? Should I be looking for a different brand of cream? Or just use the milk unless a recipe needs the thickness the cream provides? In other words, is there a lower carb heavy cream out there that others are using and, if so, what brand(s)? Or I am going about this all the wrong way?

Thank you for your time.

Jill in Sunny Phoenix, AZ