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
66 views

Can I reduce heavy whipping cream for a sauce a day ahead of use?

Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I make the actual sauce?
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?
10
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11answers
64k 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 ...
4
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 ...
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 ...
4
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1answer
614 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
2
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3answers
1k views

Substitute double cream for butter?

I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, so there would have to be some ...
1
vote
1answer
53 views

Sauce made from butter and cream flakes/curdles

My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat: Put the cream and butter over high heat. cook until the butter is melted and browned, ...
7
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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 ...
9
votes
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 ...
2
votes
2answers
86 views

Which cream should I use for cream sauce?

I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it turned out watery. Which should I have ...
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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 ...
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0answers
102 views

Can I reheat a frozen creamy mushroom sauce twice?

Two months ago, I cooked a huge portion of a creamy mushroom sauce. Since I couldn't eat all of it, I froze a big portion. Today, I reheated the frozen sauce and still couldn't eat all of it. So I put ...
9
votes
3answers
54k 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 ...
4
votes
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?
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?
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3answers
5k views

How to effectively take cream from milk?

I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after ...
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?
6
votes
1answer
201 views

What German product is the equivalent of cream in a recipe from the United States?

I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient: 1 cup cream, half-and-half, or milk Now I'm wondering what exactly the german equivalent of ...
3
votes
3answers
870 views

making cream with almond milk and fat

I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm ...
2
votes
1answer
343 views

I accidentally froze a carton of Half and Half. Is it ruined?

My fridge got set a wee bit colder than it should've and most of my liquid stuff has frozen. Fortunately all I had in there at the moment was some bottled water, some fruit juice, and a carton of half ...
0
votes
1answer
44 views

How to fully incorporate cream cheese with pumpkin puree?

I have tried to incorporate softened cream cheese with pumpkin puree and it's never fully incorporated - small bits of cream cheese are left in the mix. How can this be prevented? I've tried 2 ...
3
votes
4answers
167 views

What regular product can replace Philadelphia cooking creme in a chicken pie recipe?

This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", which is an unappetizing concoction of ...
5
votes
2answers
8k views
2
votes
1answer
133 views

Malai Chicken Curry is curdling in the Pan

I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut ...
6
votes
4answers
3k views

Where can I obtain cream without additives?

Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How ...
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vote
1answer
5k views

Homemade double/heavy cream separates after setting in the fridge

Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which started with melting the butter so that it ...
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0answers
38 views

Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
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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
1answer
44 views

How much cream should I make for my mini Oreo cream pies?

I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
7
votes
5answers
21k 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?
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 ...
9
votes
3answers
138k 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?
6
votes
1answer
1k 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?
0
votes
3answers
297 views

Does incorporating whipping cream in a chocolate syrup extend its shelf life?

We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a cake. However, we didn't need ...
2
votes
4answers
1k views

How to mix cream to increase its fat percentage?

In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to ...
1
vote
2answers
186 views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?
1
vote
1answer
534 views

How to make double cream 48% for tart filling (not for whipping)?

In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double cream and I don't want to substitute it ...
2
votes
3answers
1k views

What can I do with some whipped cream and egg yolk mix?

I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before. The recipe called for mixing marscapone and egg yolks, but I was using ...
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 ...
2
votes
2answers
265 views

Grey mushroom cream sauce - why so dark?

I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole ...
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 ...
3
votes
1answer
11k 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 ...
1
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0answers
30 views

What will the best ratio for cream : madagascar vanilla bean?

How much cream can one vanilla bean able to provides its flavor before it breaks out ? I presume there's a limit to infuse the cream to the right flavor. I think it will be a waste not to infuse more ...
3
votes
1answer
9k views

What is the difference between whipped cream and whipping cream?

I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would like to understand why they are ...
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?
3
votes
1answer
11k views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a ...
1
vote
1answer
100 views

British “pot” of whipping cream?

In Great Britain, recipes often call for a "pot" of something. Is a "pot" of whipping cream whipped or un-whipped?
2
votes
2answers
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 ...
3
votes
1answer
243 views

Homemade coconut milk separates into different layers after a day in the fridge

I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that it is called coconut butter! When I ...