In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to mix in other things to up the percentage. The things I seem to have available are:
- Regular cream (35% fat), this is probably my base ingredient
- Milk (0,5% through about 3,5% fat)
- Mon Chou or Philedelphia cream cheese
- Mascarpone cheese
- Crème fraîche
- Many different types of Quark (Dutch, Greek, Bulgarian, etc)
As well as perhaps a few others that I wouldn't consider at first (like Huttekase) for my purpose, though as long as it's readily available (in the Netherlands) I'm happy to accept unconventional alternatives, as long as they work.
The above ingredients mostly don't list their fat percentage, which makes things more difficult. In addition, I worry that these may also differ a lot between regions (that is, if an English recipe suggests using cream cheese, it intends use of a different kind with a specific fat percentage). Is there any way to compensate for that issue?
"Double Cream - A variant from Great Britain, with higher fat percentage, can not be substituted by [regular] cream."
Which isn't very helpful.
The intended usage would be sweet dishes, in this particular case ice cream.
Bottom line: which of these ingredients should I mix together to get e.g. a 50% fat cream?