Heavy cream powder, known as dry Cream, was first developed in the 1970s. It was created to be a more convenient and versatile alternative to fresh Cream, which can spoil quickly and require refrigeration. The heavy cream powder is made by spray drying fresh Cream. The process involves heating the Cream to evaporate the moisture and grinding it into a finely textured powder. This powder can be reconstituted with water to create a rich, creamy liquid. It can be used in various dishes, from soups and sauces to desserts and beverages. It’s also a key ingredient in many convenience foods, such as mashed potato and cake mixes. Heavy cream powder is shelf-stable, has a long shelf life, and doesn't need to be refrigerated. It’s a popular product for both home chefs and large-scale food production.