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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5
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3answers
3k views

Can coconut cream be made from coconut flour?

I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make ...
6
votes
8answers
15k views

How can I avoid chocolate truffle mix curdling?

We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
12
votes
4answers
10k views

What's the US equivalent of double and single cream?

I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
7
votes
1answer
106k views

Cream based substitute for milk

I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that adding some amount of water and sugar to the ...
4
votes
2answers
380 views

Can you freeze bagna cauda? (cream basically)

Yesterday we had bagna cauda at a friend's house. It was too much, so everyone went home with a leftovers bottle (around 1 liter). Will it ruin if I freeze it?
8
votes
3answers
10k views

Why is cream curdled in coffee?

Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the ...
1
vote
2answers
1k views

Nestle Cream “Ashta”

I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'm used to here in North America. Have ...
5
votes
4answers
6k views

Why do some countries prefer UHT milk and cream?

My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 ...
13
votes
12answers
35k views

Whipped cream without a mixer?

Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
8
votes
4answers
2k views

How is long-lasting whipped cream made?

Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a ...
18
votes
2answers
16k views

Can heavy cream be frozen?

Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?
8
votes
4answers
4k views

Tiramisu tips tricks and variants [closed]

Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from ...