Timeline for Can you make whipped cream with half and half?
Current License: CC BY-SA 3.0
14 events
| when toggle format | what | by | license | comment | |
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| Sep 1, 2015 at 4:20 | comment | added | Jeff Roe | I have tried with 18% BF "table cream", with an electric beater, and I could not get it whipped. I ignored the "30% or more" rule-of-thumb in Kristina Lopez's excellent answer, and I paid the price. | |
| Jun 24, 2015 at 21:05 | history | protected | CommunityBot | ||
| Feb 3, 2014 at 3:21 | comment | added | user22983 | OK I am not sure what will work, however, half and half on it's own DOES NOT serve as a substitute and whoever suggested adding clarified butter to up the fat content, must have never tasted it, because it is disgusting! Next time, I'll just drive to the nearest convenience store and buy the heavy cream. | |
| Nov 15, 2012 at 18:24 | vote | accept | Trevor Boyd Smith | ||
| Nov 11, 2012 at 12:59 | history | tweeted | twitter.com/#!/StackCooking/status/267612502811111424 | ||
| Nov 5, 2012 at 10:11 | answer | added | GdD | timeline score: 3 | |
| Nov 5, 2012 at 9:53 | answer | added | Echilon | timeline score: 0 | |
| Nov 5, 2012 at 7:26 | comment | added | Stefan | Adding Lecithin will help stabilize the foam/cream. At least you can do a foam using only milk and Lecithin, so half and half and a small amount of Lecithin <1% should work also. The cream will probably be more foamy/airy and less creamy. | |
| Nov 5, 2012 at 5:31 | history | edited | Kristina Lopez |
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| Nov 5, 2012 at 5:09 | answer | added | Kristina Lopez | timeline score: 10 | |
| Nov 5, 2012 at 1:15 | comment | added | Rob | What I would do differently is throw the half and half away. | |
| Nov 5, 2012 at 0:01 | comment | added | TFD | Where do you live. What is "half and half" in your country? | |
| Nov 4, 2012 at 23:22 | review | First posts | |||
| Nov 5, 2012 at 5:17 | |||||
| Nov 4, 2012 at 23:06 | history | asked | Trevor Boyd Smith | CC BY-SA 3.0 |