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2
votes
2answers
107 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 ...
0
votes
0answers
21 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?
8
votes
3answers
7k 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 ...
0
votes
1answer
39 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
14k 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?
0
votes
1answer
57 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 ...
7
votes
1answer
78k 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
21k 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
115k 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?
7
votes
2answers
23k 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 ...
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
184 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 ...
18
votes
2answers
14k 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?
2
votes
4answers
747 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
93 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?
3
votes
3answers
6k 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 ...
1
vote
1answer
138 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
642 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 ...
3
votes
4answers
8k 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
127 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
3k 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
9k 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
vote
0answers
25 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 ...
1
vote
1answer
2k 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 ...
3
votes
1answer
2k 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
31k 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?
1
vote
1answer
6k 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
68 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?
8
votes
8answers
47k 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 ...
2
votes
2answers
4k 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
149 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 ...
1
vote
2answers
250 views

Are there any tricks to making a light-textured “whipped cream cake”?

During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
2
votes
5answers
2k views

How can I make parmesan spreadable?

I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow ...
1
vote
3answers
142 views

How to preserve homemade fresh cream for about a week in a freezer?

I get the full cream milk, boil it, and then let it cool down. I collect the thick layer of cream that gathers on its top and put it in the freezer in a vessel. Next day if I get more milk I again ...
0
votes
4answers
7k views

How can I make whipped cream if I can't always get cream?

I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a ...
1
vote
2answers
224 views

A firm mousse with juice with my cream whipper

Can I create a firm mousse (dense self holding foam) with juice and no fat or dairy with my cream whipper?
3
votes
4answers
3k views

Is there any way to make single cream to double cream?

Whipping cream is hard to find where I live in India. We have a dairy brand named "Amul" which sells cream of butterfat content of 25% and cannot be whipped! Whipping cream has about 35% fat content ...
6
votes
4answers
15k views

Could I add butter to single cream to make whipped/double cream?

I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? ...
3
votes
1answer
594 views

Why's my icecream jelly like?

I was following this recipe to make some French Vanilla Icecream. I had to prepare some home-made cream from scratch, for I was very short on ingredients. After completing the cooking, during the ...
2
votes
2answers
204 views

Cream separates to oil when heated

When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower ...
1
vote
1answer
490 views

What does make ice cream smooth and silky?

I tried to make a simple ice cream by mixing heavy cream, sugar, and vanilla into a common ice cream maker. After 30 min of stirring, it produced an acceptable ice cream, but as I used heavy cream ...
1
vote
2answers
8k views

Cream Cheese expiration dates [closed]

The date on cream cheese does not say sell by or use by or best by. I wanted to make home made pimento & cheese, but I am somewhat reluctant to use it.
1
vote
3answers
10k 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 ...
3
votes
3answers
14k 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 ...
6
votes
8answers
13k 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?
0
votes
1answer
200 views

Too much heavy cream in my pumpkin pie?

I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more ...
7
votes
3answers
42k 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 ...
9
votes
5answers
9k 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
1answer
372 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?
5
votes
3answers
2k 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 ...