The cream tag has no wiki summary.
17
votes
2answers
7k 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
3answers
579 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 ...
10
votes
10answers
12k 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?
8
votes
3answers
12k 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
2k 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
2answers
851 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
1k 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
1answer
637 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 ...
7
votes
3answers
415 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 ...
7
votes
1answer
791 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?
7
votes
3answers
7k 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
3answers
14k 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
3answers
1k 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
1answer
2k 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
2answers
2k 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 ...
6
votes
1answer
2k 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 ...
6
votes
3answers
3k 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. ...
6
votes
4answers
973 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
3answers
3k 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 ...
6
votes
2answers
11k 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 ...
6
votes
1answer
17k 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 ...
5
votes
4answers
2k 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
2answers
4k 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 ...
5
votes
3answers
1k 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
7answers
6k 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?
5
votes
1answer
600 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, ...
5
votes
1answer
336 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
971 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
189 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
1k 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
1answer
2k 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
68 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
1answer
803 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?
4
votes
2answers
606 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
618 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 ...
4
votes
2answers
251 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
109 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
2answers
919 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
2k 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
2k 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
8k 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 ...
3
votes
1answer
3k views
how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
how to combine wine in a cream sauce so it doesn't curdle?
3
votes
1answer
223 views
Why does my lemon tart filling sometimes curdle?
My recipe, which is wonderful when it goes well is:
grated zest and juice of 2 lemons
142 mL double cream
6 oz castor sugar
4 large eggs
Whisk all ingredients together, then pour ...
3
votes
1answer
820 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?
3
votes
2answers
257 views
What's the difference between Guatemalen, Honduran and Salvedorean Cream?
All three are available at my local mexican market. How are they different?
3
votes
1answer
4k 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 ...
3
votes
2answers
4k 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 ...
3
votes
1answer
2k 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 ...
3
votes
1answer
709 views
Freezing things like Fettuccine Alfredo
I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch ...
3
votes
1answer
178 views
Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some ...
