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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2answers
59 views

What is the process of obaining a quality traditional Romanian smântână from raw milk?

What is the exact process of obtaining traditional Romanian smântână, the thick kind, without the use of a centrifuge or separator? Separator-made smântână is much more liquid, while the one made ...
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4answers
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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
93 views

How to get Coco Lopez shipped to Serbia at a reasonable cost?

How can I get Coco Lopez cream of coconut shipped to Serbia at a reasonable cost? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in Italy, so stores ...
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1answer
200 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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2answers
596 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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0answers
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
30 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
64 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
3k 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
142 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
70 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
115 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
536 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 ...
2
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1answer
579 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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0answers
39 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
305 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
313 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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189 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
102 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
5k 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
652 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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0answers
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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
244 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
57 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
257 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
1k 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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50 views

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
17k 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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4answers
57k 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
64 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
579 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
524 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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3answers
3k 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
342 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
8k 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
586 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
1k 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
1k 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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2answers
6k 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
532 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
1k 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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3answers
1k 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
313 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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0answers
225 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
47k 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
350 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
196 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
2k 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 ...