Questions tagged [cream]

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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If my double cream/thick cream is about to go bad, can I use it in banoffee pie where no heat will be used for the cream? [duplicate]

Will the whole pie go bad? I assume it would! The cream is 1 day past expiry and has sat unopened in the refrigerator and here in the UK, it tends to go bad. It hasn’t quite yet, but it will tomorrow. ...
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Aligot's texture is off - too solid, not runny/liquid enough

I made some aligot, which is, kinda, sorta, like a mashed potatoes fondue, minus the wine and plus... a lot of heavy cream. boil 1.5# potatoes, rice them, add 1 cup heavy cream, work it in, lot, then ...
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Refrigerate Cookie Filling with heavy whipping cream?

Is it necessary to refrigerate cookies that have been filled with icing of heavy whipping cream, butter, and milk chocolate chips?
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How do they get double cream to have a higher fat content than heavy cream?

I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
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How long can bagged caramel popcorn be at room temp?

The caramel sauce has 1c sugar, 6T butter and .5c cream. Sauce boiled 8-12 minutes; poured over popcorn and baked at 250 degrees for 15 minutes. This sauce recipe would cover 8-10 qts of popcorn. ...
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Will cooking previously-frozen cream make is less grainy?

I bake smoked fish in double cream with a sprinkle of cheese. I have frozen double cream and will use it if the cooking ensures a smooth sauce without a grainy texture. So I am really asking if ...
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Is buttercream supposed to be piped straight away?

It took me a couple of attempts before I properly beat my butter and made fluffy buttercream for my eclairs (the filling is whipped butter plus condensed milk per my recipe). I put it into the fridge, ...
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Spread butter flavored with brown butter is too grainy. How to make it silky?

A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home. So I started by cooking brown butter that I filtered. I then ...
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Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?

In the UK we have double cream which has about 42% fat and whips up beautifully so that its quite stable and can be piped on top of cupcakes and in between cake layers without being squeezed out by ...
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Alternative to plain chocolate in pot de creme

Pot de creme, a semi-set dessert consisting of double cream, sugar and chocolate, is traditionally made with dark, bitter chocolate. I have one family member who hates dark chocolate, but I'd like to ...
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How to make a gratin dauphinois stay together?

I cooked a gratin dauphinois: basically sliced potatoes covered with a mixture of cream and milk baked in an oven for about an hour. The taste was good, the texture of the potatoes was good, but the ...
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How do pastry shops get away with displaying cream filled pastries without a display fridge? [closed]

I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored in a display fridge. Don't all these need fridges because ...
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The right custard for baking with a cake

I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or evaporated milk My preferred custard is quite ...
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What's a good lactose-free substitute for heavy cream when baking?

I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
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Why did my fruit tart cream/custard have spots in it?

I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything ...
pacoverflow's user avatar
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Can cornstach break down in a filling by over heating or over stirring when baking a meringue pie?

My cream pie fillings are very inconsistent when making meringue pies. I've read that over stirring cornstarch thickened mixtures can cause them to break down when cooled. I've also read that over ...
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Can you freeze food with cream in it?

I have been told that you can't freeze meals with cream in them (soups, etc). Is that true?
Megan Conroy's user avatar
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2 answers
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Can I whip cream that is past its use by date?

I was going to make a dessert with whipped cream but events interfered and I now have a large (sealed) pot of double cream left in the fridge. My next opportunity to make the dessert will be next ...
John Rennie's user avatar
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Prevent matcha gelatination [closed]

I have made matcha (bubble tea powder + cream) in bulk and mixed with water and sugar, stored it in a large container and put it in the refrigerator. In couple of days the content become jelly-like, ...
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Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an ...
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Isi cream whipper head valve sticks open

I have an isi 1/2 liter cream whipper which I purchased in 2010. It has worked well until recently when the head valve began sticking open. I purchased a new head valve, but the problem remains. It ...
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Can I add more cream to my thick and ready ganache?

The answer to this question might also answer this question. I made ganache and it's ready, but to thick to work with (I probably messed up the chocolate-cream ratio). Can I add more cream to it if it'...
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Would this be called matured cream?

I have some single cream or double cream in my fridge that's been there over a month & the flavour and taste has degraded into something sour and horrible on it's own but when adding other ...
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Is this siphon based recipe for mousse au chocolat trying to whip the cream?

The following recipe came with my new N2O siphon: dissolve 75g of chocolate in 275g of cream cool to 5 degree Celsius strain through sieve into siphon to make sure no undissolved pieces of chocolate ...
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why does tuna in olive oil and cooking cream often go wrong

When mixing tuna (from a can and heated with a little olive oil) with cooking cream (panna), often the whole thing goes wrong, unfortunately: Instead of having a nice homogenized creamy sauce, the ...
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How to reheat sauce made from cream reduction

I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce. The recipe I’m referencing estimates the reducing time to 1.5 ...
user1380's user avatar
3 votes
1 answer
1k views

UHT cream storage - temperature extremes

I buy canned Anchor brand butter, which is sent by road unrefrigerated where afternoon temperatures are around 29C, sometimes higher. On one occasion I received a can that had melted and was no longer ...
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Does browning/toasting cream impact its shelf life?

Does browning/toasting cream in a pressure cooker impact its shelf life? The process seems similar to ultra-high-temperature processing.
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Whipped Cream Separates While Piping

When I pipe my cake for decorating, some have a complex design so I take at least an hour. But after a while, the whipped cream started separating in the bag. Is this because of the warmth of my hands?...
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Can you use CO2 cartridges in a N2O dispenser?

UNlike this post (Are N2O and CO2 chargers interchangeable for culinary purposes?) I want to know whether you can use the same dispenser for both carbon dioxide and nitrous oxide. I see that the heads ...
Turkeyphant's user avatar
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What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm from the cow's body heat. In what ...
lowtoxin's user avatar
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12 votes
4 answers
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Ways/techniques to make things "fluffy/foamy" like whipped cream?

In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
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How to get Coco Lopez in Serbia?

How can I get Coco Lopez cream of coconut in Serbia? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in Italy before and it wasn’t that expensive. I ...
Vladimir Despotovic's user avatar
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1 answer
911 views

What is the difference between cream cheese and sour cream?

Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each other in some recipes, not in others. ...
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4 votes
3 answers
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Coconut cream from coconut butter

How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here ...
Vladimir Despotovic's user avatar
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Raw cream safe to consume after 125 F for 12 hours? [duplicate]

I was attempting to make clotted cream with pure raw cream (jersey cows) from the dairy farm. I had my temperature too low I think though. I had it "cooking" at 125 F for 12 hours. It should have ...
Entryton's user avatar
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1 answer
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What are the consequences of failing to strain my pastry cream?

I've made some pastry cream in preparation to make eclairs tomorrow. However, when I was ready to strain it I realized that I did not have a strainer as I thought. I stirred it around and did not see ...
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2 answers
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Yogurt made with heavy cream

I like to make yogurt from heavy cream so when it's frozen, it keeps creamy texture when stored in the freezer in several days. Do you think this works? Does high fat content affect incubation process ...
Nguyen Ngoc Long's user avatar
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3 answers
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Whipped cream from milk powder

Recently I saw a video that shows powdered milk can be whipped with cold water to make topping for cakes. I did a research on Google and yes, some articles/blogs said that it can be whipped. I ...
Sushi's user avatar
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2 votes
1 answer
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Is industrially produced cream made with a gelatine sieve?

I've bought an ice cream bucket with, who would've guessed, cream - as one of its' ingredients. Now of course I've done some research and found out, that cream is usually produced with a centrifuge ...
lofaji's user avatar
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1 vote
2 answers
127 views

panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and ...
David P's user avatar
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5 votes
1 answer
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How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
George W's user avatar
2 votes
3 answers
2k views

Can you make whipped cream with a SodaStream?

So, whipped cream is basically just cream that’s been whipped until lots of tiny air bubbles become suspended in it and it becomes a much thicker foam, right? Would it be possible to use a SodaStream ...
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How to make white whip cream?

I'm trying to make a regular circular cake with cream in the middle and top. A lot of recipe online will just tell you to whip the cream from a mix if sugar and heavy cream. I did that, it works but ...
erotsppa's user avatar
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gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
David P's user avatar
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2 votes
1 answer
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Dry caramel 'curdles' when adding hot heavy cream

I was making some caramel sauce today. A simple recipe: 200g sugar (I used demerara), 500g cream (35% fat). I dry caramelized the sugar under medium-low heat, stirring until all lumps dissolved and ...
Fimpellizzeri's user avatar
7 votes
2 answers
1k views

Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even ...
imakhlin's user avatar
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Can opened cooking cream in frozen state go bad?

I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has lost its flavour (not bitter, doesn't ...
TheLostInUnknown's user avatar
1 vote
1 answer
160 views

Any strategies or tips on how to make juice into creams for filling cakes?

So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fresh Milk, melted butter and some ...
Fish Cake 's user avatar
7 votes
3 answers
13k views

Whipping heavy cream with melted chocolate

This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick ...
Matt W's user avatar
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