I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient:
1 cup cream, half-and-half, or milk
Now I'm wondering what exactly the german equivalent of cream is, as there are many different types.
Does cream in US recipies generally refer only to regular cream ("süße Sahne, Schlagsahne") or to sour cream ("saure Sahne, Schmand") or Crème fraîche as well?
I'm mostly wondering because I read that sour cream or Crème fraîche are especially suited for hot sauces as they don't curdle easily.
I'm interested in both, what is usually meant by cream in US recipies and which type of cream would be appropriate for something like a Bolognese sauce or similar hot sauces.