Layer of high fat content that rises to the top of milk. Cream comes in multiple varieties (different fat percentages) and can be used in many different ways in cooking.

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1answer
125 views

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% ...
4
votes
1answer
348 views

Preventing heavy top layer of cake from crushing cream layer

I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries. I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
10
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11answers
66k views

How can I thicken whipping cream?

I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...
8
votes
3answers
6k views

Pros and Cons of cream whippers?

I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search. I own a manual cream whipper, which I rarely use, because it is exceedingly ...
2
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1answer
351 views

Basil Pesto and Cream Cheese dip

I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all. Can I keep the dip (tightly covered) for 4 days without the pesto interacting with the cheese? The ...
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vote
1answer
510 views

Preventing Crystalised Dairy Ice Cream [duplicate]

Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
4
votes
4answers
14k views

When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?

Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut milk? In which kinds of dishes do we need ...
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1answer
17k views

Freezing things like Fettuccine Alfredo

I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo....
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3answers
140k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
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3answers
5k views

What is a substitute for half-and-half cream?

I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
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votes
1answer
614 views

Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?

I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some ...
8
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1answer
1k views

Mozzarella. Obtaining buffalo milk from whole milk and heavy cream

I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk. I ...
4
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1answer
4k views

How long will double cream stay whipped?

I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
4
votes
1answer
13k views

What can I do to “ fresh cream” to substitute “double cream”?

Here in NZ you can buy "cream". It does not even say "single" or "double" or "whipping". I do know however it can be whipped in to a nice thick cream. Lots of recipes/sauces call for "double cream" ...
4
votes
2answers
7k views

Can I preserve the shelf-life of a cannoli?

I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver ...
7
votes
3answers
57k views

Can coconut cream be transformed into coconut milk, or vice versa?

Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I ...
5
votes
1answer
760 views

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
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1answer
3k views

Are mascarpone and clotted cream the same thing?

When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
2
votes
1answer
556 views

My butterscotch pie filling curdled?

I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-...
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3answers
1k views

Liquid made with cream and penicillium roqueforti?

In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
4
votes
2answers
26k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
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votes
3answers
5k views

Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?

I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and kept bubbling for approx. 3 mins, I pour ...
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3answers
1k views

What's the difference between Guatemalen, Honduran and Salvedorean Cream?

All three are available at my local mexican market. How are they different?
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votes
1answer
1k views

Beating eggs & sugar when making gelato

I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
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vote
3answers
14k views

Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?

Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c ...
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votes
5answers
9k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
4
votes
1answer
9k views

Why don't the single serve coffee cream cups need to be refrigerated?

It seems to me that it would be subject to the same bacterial/spoiling processes that the larger containers are. And if it's that opening a container exposes the cream to contamiants (which I believe)...
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votes
7answers
2k views

Would a cream based sauce go well with steaks?

I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
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votes
2answers
1k views

Preserving leftover double cream

I've got about 200ml of Double Cream (48% butterfat apparently) that I don't think i'll use before it goes off. What simple (~5 minute) things can you make with cream so that it can be frozen? At ...
6
votes
2answers
14k views

Which kind of cream do I use for creme brulee?

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
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votes
1answer
2k views

Can ruined whipped cream be rescued?

If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise. Is there a similar way to rescue whipped cream that has been whipped too long?
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5answers
22k views

Why is butter usually labeled “Sweet Cream”?

Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what is it?
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vote
1answer
462 views

Mousseline sauce, use the white or the yolk of the egg?

I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious ...
3
votes
1answer
12k views

Why did my Crème Fraiche split?

I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years. Recently the ...
3
votes
3answers
20k views

Can you help me get my cream pie filling stiff enough?

Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have been researching Shirley O, Corriher ...
8
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2answers
2k views

What is Light Cream

I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
2
votes
1answer
963 views

Can clotted cream be made with UHT cream?

I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-...
4
votes
2answers
3k views

curdling cream in lemon spaghetti

My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...
6
votes
1answer
2k views

How to make scalded (clotted) cream?

I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk. What's the technique?
9
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2answers
29k views

How does a whipped cream charger work?

I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually ...
4
votes
1answer
7k views

How do I infuse fruit flavor in ganache?

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
7
votes
2answers
6k views

Does adding brandy to whipped cream make it fall quicker?

I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy ...
10
votes
5answers
12k views

Why does whip cream dispenser sometimes produce “ragged” cream?

Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. ...
4
votes
3answers
2k views

Creme brulée heating milk

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
3
votes
2answers
3k views

Separated, grainy ganache (Dark and Stormies from Grewelings's book)

I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...
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3answers
55k views

How do you reduce a cream sauce?

My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
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2answers
2k views

Why did my “goat cheese espuma” flop?

I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese ...
8
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1answer
8k views

What is the maximum temperature at which cream will still whip successfully?

I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
5
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2answers
8k views

how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle

how to combine wine in a cream sauce so it doesn't curdle?
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votes
3answers
5k views

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...