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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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35 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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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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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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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
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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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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
128 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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336 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
174 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
48 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
215 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
423 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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70 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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3answers
8k 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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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
60 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
305 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
271 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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2k 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
256 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
4k 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
436 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 ...
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2answers
993 views

Can I swap soy milk for cream in a chicken pot pie?

I'm going to be making a chicken pot pie for a friend who is trying to eliminate dairy. Part of the instructions call for making a roux, then adding chicken stock (5 cups) and heavy cream (1/4 cup) to ...
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1answer
916 views

Why does whipped cream use nitrous oxide instead of nitrogen gas?

It seems that nitrous oxide (N2O) is frequently used to create whipped cream. But why can't just regular nitrogen gas (N2) be used instead?
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1answer
4k views

How can you thicken lactose free cream

I am trying to thicken lactose free cream and it does not thicken up the same as normal cream. Any suggestions.
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1answer
349 views

chocolate creme anglaise is runny

I want to make a creme anglaise au chocolat for tart filling. I used the recipe of my best pastry chef Pierre herme: 125g milk 125g cream 3 egg yolks 70g sugar 90g chocolate (70%) I first mixed ...
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1answer
848 views

Can I eat an eclair which has been at room temperature for almost 2 hours [duplicate]

I have recently bought an eclair and I'm not sure if I should eat it as it has been sat on the side for a good hour and a half/two hours. Please HELP!!
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874 views

Can I separate cream from powdered​ whole milk?

Can I separate cream from powdered whole milk? I spend much of my time in the Philippines and milk is very expensive and cheeses are almost impossible to get. I am making pizzas and I want to make my ...
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1answer
260 views

Is my heavy cream not actually heavy cream?

I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat. I purchased a gallon of D enriched whole milk today, as well as some heavy "whipping" ...
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167 views

What would I have to add if I wanted to substitute blueberry juice for light cream in this pie recipe?

I'm going to be making this pie recipe: http://ediblejersey.com/editorial/summer-2011/ricotta-blueberry-pie/ I have a bag of frozen blueberries that are now blueberries in their own juice, would i be ...
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3answers
30k views

How can I thicken heavy cream without changing the flavor?

I am trying to make a thickened heavy cream that would be the same texture as "Creme Fraiche", but have not yet come to a desirable solution. As you guys know Creme Fraiche has a tangy taste similar ...
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1answer
276 views

Sweeten/Fix Eggnog

I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg taste, even for eggnog). Is there a quick or ...
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1answer
161 views

Pumpkin mousse looks grainy and slightly watery

I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: http://cooking.nytimes.com/recipes/2077-pumpkin-mousse The only changes I made to the recipe was cutting ...
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1answer
1k views

Does sputtering butter mean that water is present?

When I place a pat of butter in a hot pan, the butter melts and begins to sputter and steam. Then steam bubbles pop which sends tiny grease drops flying out of the pan. This happens consistently ...
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1answer
194 views

When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?

I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butter) but then let it whip a little longer....
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1answer
1k views

heavy cream and half-and-half substitute

I am trying to make ice cream and it calls for 3 cups half-and-half and 1 cup heavy cream. I don't have either but I do have one gal of 2% milk If I can make some half-and-half and heavy cream out ...
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1answer
518 views

Sauce made from butter and cream flakes/curdles

My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat: Put the cream and butter over high heat. cook until the butter is melted and browned, ...
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3answers
21k views

Which cream should I use for cream sauce?

I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it turned out watery. Which should I have ...
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1answer
8k views

What German product is the equivalent of cream in a recipe from the United States?

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 ...
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3answers
18k views

I accidentally froze a carton of Half and Half. Is it ruined?

My fridge got set a wee bit colder than it should've and most of my liquid stuff has frozen. Fortunately all I had in there at the moment was some bottled water, some fruit juice, and a carton of half ...
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1answer
240 views

How to fully incorporate cream cheese with pumpkin puree?

I have tried to incorporate softened cream cheese with pumpkin puree and it's never fully incorporated - small bits of cream cheese are left in the mix. How can this be prevented? I've tried 2 ...
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4answers
2k views

What regular product can replace Philadelphia cooking creme in a chicken pie recipe?

This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", which is an unappetizing concoction of ...
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3answers
8k views

Substitute double cream for butter?

I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, so there would have to be some ...
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1answer
75 views

Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
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1answer
2k views

Malai Chicken Curry is curdling in the Pan

I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut ...
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1answer
57 views

How much cream should I make for my mini Oreo cream pies?

I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
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3answers
4k views

making cream with almond milk and fat

I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm considering:...
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2answers
2k views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?