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 ...
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 ...
I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
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 ...