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 ...
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 ...
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 ...