Questions tagged [cream]

Layer of high fat content that rises to the top of milk. Cream comes in multiple varieties (different fat percentages) and can be used in many different ways in cooking.

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1answer
87 views

Prevent matcha gelatination [closed]

I have made matcha (bubble tea powder + cream) in bulk and mixed with water and sugar, stored it in a large container and put it in the refrigerator. In couple of days the content become jelly-like, ...
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2answers
154 views

Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an ...
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1answer
35 views

Isi cream whipper head valve sticks open

I have an isi 1/2 liter cream whipper which I purchased in 2010. It has worked well until recently when the head valve began sticking open. I purchased a new head valve, but the problem remains. It ...
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2answers
609 views

Can I add more cream to my thick and ready ganache?

The answer to this question might also answer this question. I made ganache and it's ready, but to thick to work with (I probably messed up the chocolate-cream ratio). Can I add more cream to it if it'...
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2answers
126 views

Would this be called matured cream?

I have some single cream or double cream in my fridge that's been there over a month & the flavour and taste has degraded into something sour and horrible on it's own but when adding other ...
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1answer
57 views

Is this siphon based recipe for mousse au chocolat trying to whip the cream?

The following recipe came with my new N2O siphon: dissolve 75g of chocolate in 275g of cream cool to 5 degree Celsius strain through sieve into siphon to make sure no undissolved pieces of chocolate ...
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0answers
51 views

why does tuna in olive oil and cooking cream often go wrong

When mixing tuna (from a can and heated with a little olive oil) with cooking cream (panna), often the whole thing goes wrong, unfortunately: Instead of having a nice homogenized creamy sauce, the ...
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2answers
85 views

How to reheat sauce made from cream reduction

I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce. The recipe I’m referencing estimates the reducing time to 1.5 ...
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1answer
193 views

UHT cream storage - temperature extremes

I buy canned Anchor brand butter, which is sent by road unrefrigerated where afternoon temperatures are around 29C, sometimes higher. On one occasion I received a can that had melted and was no longer ...
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83 views

Does browning/toasting cream impact its shelf life?

Does browning/toasting cream in a pressure cooker impact its shelf life? The process seems similar to ultra-high-temperature processing.
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2answers
169 views

Whipped Cream Separates While Piping

When I pipe my cake for decorating, some have a complex design so I take at least an hour. But after a while, the whipped cream started separating in the bag. Is this because of the warmth of my hands?...
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1answer
321 views

Can you use CO2 cartridges in a N2O dispenser?

UNlike this post (Are N2O and CO2 chargers interchangeable for culinary purposes?) I want to know whether you can use the same dispenser for both carbon dioxide and nitrous oxide. I see that the heads ...
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2answers
165 views

What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm from the cow's body heat. In what ...
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4answers
3k views

Ways/techniques to make things “fluffy/foamy” like whipped cream?

In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
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1answer
144 views

How to get Coco Lopez in Serbia?

How can I get Coco Lopez cream of coconut in Serbia? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in Italy before and it wasn’t that expensive. I ...
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1answer
348 views

What is the difference between cream cheese and sour cream?

Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each other in some recipes, not in others. ...
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3answers
687 views

Coconut cream from coconut butter

How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here ...
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15 views

Raw cream safe to consume after 125 F for 12 hours? [duplicate]

I was attempting to make clotted cream with pure raw cream (jersey cows) from the dairy farm. I had my temperature too low I think though. I had it "cooking" at 125 F for 12 hours. It should have ...
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1answer
35 views

What are the consequences of failing to strain my pastry cream?

I've made some pastry cream in preparation to make eclairs tomorrow. However, when I was ready to strain it I realized that I did not have a strainer as I thought. I stirred it around and did not see ...
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2answers
263 views

Yogurt made with heavy cream

I like to make yogurt from heavy cream so when it's frozen, it keeps creamy texture when stored in the freezer in several days. Do you think this works? Does high fat content affect incubation process ...
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3answers
8k views

Whipped cream from milk powder

Recently I saw a video that shows powdered milk can be whipped with cold water to make topping for cakes. I did a research on Google and yes, some articles/blogs said that it can be whipped. I ...
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1answer
180 views

Is industrially produced cream made with a gelatine sieve?

I've bought an ice cream bucket with, who would've guessed, cream - as one of its' ingredients. Now of course I've done some research and found out, that cream is usually produced with a centrifuge ...
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2answers
83 views

panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and ...
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1answer
126 views

How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
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3answers
1k views

Can you make whipped cream with a SodaStream?

So, whipped cream is basically just cream that’s been whipped until lots of tiny air bubbles become suspended in it and it becomes a much thicker foam, right? Would it be possible to use a SodaStream ...
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1answer
2k views

How to make white whip cream?

I'm trying to make a regular circular cake with cream in the middle and top. A lot of recipe online will just tell you to whip the cream from a mix if sugar and heavy cream. I did that, it works but ...
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41 views

gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
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1answer
699 views

Dry caramel 'curdles' when adding hot heavy cream

I was making some caramel sauce today. A simple recipe: 200g sugar (I used demerara), 500g cream (35% fat). I dry caramelized the sugar under medium-low heat, stirring until all lumps dissolved and ...
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2answers
555 views

Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even ...
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2answers
284 views

Can opened cooking cream in frozen state go bad?

I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has lost its flavour (not bitter, doesn't ...
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1answer
106 views

Any strategies or tips on how to make juice into creams for filling cakes?

So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fresh Milk, melted butter and some ...
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3answers
7k views

Whipping heavy cream with melted chocolate

This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick ...
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2answers
1k views

creme patissiere too solid

I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla ...
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2k views

Bailey's curdled in coffee?

I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an hour), some of the milk curdled. Is that ...
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1answer
494 views

Irish Cream Manufacturing

What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys. Do you have to use a homogenizer, and is there alternatives so it doesn't ...
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1answer
59 views

Fresh cream versus butter and buttermilk

I buy fresh cream and shake it off to get butter and buttermilk for baking. Would there be any difference if I add the fresh cream directly into the dough instead of the separated butter and ...
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1answer
316 views

Food industry: where does buttermilk go?

I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-product/scrap, the buttermilk, due to: half ...
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1answer
2k views

How to mix alcohol with cream?

I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should note that my typical panna cotta has ...
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2answers
74 views

Reduce the hot taste in a Cambodian curry

I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put cream in it? If so, single or double??
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Plain vs flavored Crema Catalana

I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The ...
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4answers
25k views

Half and half cream already curdled in a fresh carton

What could be going on here? On several occasions recently, I have purchased small (half pint) cartons of half-and-half (10%) cream. The "out" date on the carton is at least four weeks into the future....
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5answers
66k views

Why does diluted half & half not make a substitute for whole milk?

I noticed that cutting half & half with water does not make it taste like whole milk. What is the reason for this? I'm trying to apply some systems thinking to my understanding of ingredients.
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1answer
66 views

Are berries acidic enough they must be on top, not within, panna cotta?

Item 1 Panna cotta (cream, gelatin, perhaps sugar) Item 2 berries (blueberries, blackberries, raspberries, strawberries) Stores usually sell panna cotta with the berries on top. Is this just because ...
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1answer
703 views

Using double cream in icing

I'm looking at a recipe for icing that uses double cream as the substrate for the icing. How well will the cream be preserved on a 1:4 (or better, given its application) mix? Also, how well would ...
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1answer
908 views

Australian Thickened Cream

Can anyone tell me the UK equivalent of Australian Thickened Cream. Not sure if it's what we call Single or Double cream. Thank you
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4answers
4k views

How to keep cream from separating in milk?

I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the cream will separate from the ...
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1answer
496 views

Does heavy cream “go further” than light cream or milk in soup

I know the chief difference between light and heavy cream is the amount of fat in it. What I'm wondering about is the flavor. The fat will give it texture, but I'm not sure that in a soup it would ...
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2answers
11k views

Cheesecake- adding cream

Would it make a difference in my cheesecake if I used liquid heavy whipping cream instead of heavy cream? ( Husbandbought the wrong thing)
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1answer
726 views

What is the purpose of heavy cream in a mushroom duxelle?

I'm planning on preparing a beef wellington for the holidays and am following a recipe whose duxelle recipe is defined: In a food processor, pulse the mushrooms until finely chopped. Then, ...
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1answer
1k views

Making Carbonara in Canada; what kind of cream should I use?

I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at the store was half-and-half. In front of ...