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17
votes
2answers
13k 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?
12
votes
11answers
25k 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?
11
votes
3answers
875 views

Liquid made with cream and penicillium roqueforti?

In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
9
votes
5answers
7k 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. ...
9
votes
5answers
84k 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?
8
votes
3answers
3k views

Pros and Cons of cream whippers?

I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search. I own a manual cream whipper, which I rarely use, because it is exceedingly ...
8
votes
3answers
31k 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 ...
8
votes
4answers
3k views

Tiramisu tips tricks and variants

Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from ...
8
votes
1answer
2k views

Can ruined whipped cream be rescued?

If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise. Is there a similar way to rescue whipped cream that has been whipped too long?
8
votes
2answers
1k views

What is Light Cream

I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
8
votes
4answers
2k views

How is long-lasting whipped cream made?

Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a ...
8
votes
8answers
28k 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 ...
8
votes
1answer
983 views

Mozzarella. Obtaining buffalo milk from whole milk and heavy cream

I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk. I ...
8
votes
2answers
5k 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 ...
7
votes
3answers
16k 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 ...
7
votes
1answer
4k views

What is the maximum temperature at which cream will still whip successfully?

I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
7
votes
3answers
5k 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?
7
votes
2answers
4k views

Does adding brandy to whipped cream make it fall quicker?

I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy ...
7
votes
3answers
32k 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 ...
7
votes
1answer
57k 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 ...
6
votes
4answers
10k 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? ...
6
votes
4answers
2k 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 ...
6
votes
1answer
1k views

Are mascarpone and clotted cream the same thing?

When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
6
votes
2answers
8k views

Which kind of cream do I use for creme brulee?

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
6
votes
8answers
11k 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?
6
votes
1answer
315 views

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done ...
5
votes
4answers
4k views

Why do some countries prefer UHT milk and cream?

My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 ...
5
votes
4answers
9k 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?
5
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?
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 ...
5
votes
1answer
550 views

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
4
votes
7answers
2k views

Would a cream based sauce go well with steaks?

I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
4
votes
3answers
297 views

Is it possible to fry vegetables in cream?

Cream A: The fat that gathers on the top of boiled milk. Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php Can vegetables be actually "fried" in these ...
4
votes
1answer
4k views

Why don't the single serve coffee cream cups need to be refrigerated?

It seems to me that it would be subject to the same bacterial/spoiling processes that the larger containers are. And if it's that opening a container exposes the cream to contamiants (which I ...
4
votes
3answers
17k 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 ...
4
votes
1answer
4k views

How do I infuse fruit flavor in ganache?

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
4
votes
1answer
104 views

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% ...
4
votes
3answers
1k views

Creme brulée heating milk

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
4
votes
2answers
322 views

Can you freeze bagna cauda? (cream basically)

Yesterday we had bagna cauda at a friend's house. It was too much, so everyone went home with a leftovers bottle (around 1 liter). Will it ruin if I freeze it?
4
votes
1answer
234 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?
4
votes
1answer
205 views

Preventing heavy top layer of cake from crushing cream layer

I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries. I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
4
votes
1answer
2k views

How long will double cream stay whipped?

I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
4
votes
2answers
2k views

curdling cream in lemon spaghetti

My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...
3
votes
3answers
3k views

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...
3
votes
1answer
555 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 ...
3
votes
4answers
1k 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 ...
3
votes
1answer
43 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 ...
3
votes
1answer
7k views

What can I do to “ fresh cream” to substitute “double cream”?

Here in NZ you can buy "cream". It does not even say "single" or "double" or "whipping". I do know however it can be whipped in to a nice thick cream. Lots of recipes/sauces call for "double cream" ...
3
votes
2answers
499 views

What are the benefits of making butter at home?

I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store? I do not have access ...
3
votes
2answers
3k views

Separated, grainy ganache (Dark and Stormies from Grewelings's book)

I tried making "Dark and Stormies" out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ...