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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1 answer
34 views

Refrigerate Cookie Filling with heavy whipping cream?

Is it necessary to refrigerate cookies that have been filled with icing of heavy whipping cream, butter, and milk chocolate chips?
10 votes
3 answers
3k views

How do they get double cream to have a higher fat content than heavy cream?

I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
2 votes
1 answer
916 views

Can you freeze food with cream in it?

I have been told that you can't freeze meals with cream in them (soups, etc). Is that true?
3 votes
1 answer
878 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 ...
0 votes
1 answer
225 views

Will cooking previously-frozen cream make is less grainy?

I bake smoked fish in double cream with a sprinkle of cheese. I have frozen double cream and will use it if the cooking ensures a smooth sauce without a grainy texture. So I am really asking if ...
6 votes
9 answers
41k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
1 vote
1 answer
876 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 ...
1 vote
0 answers
106 views

How long can bagged caramel popcorn be at room temp?

The caramel sauce has 1c sugar, 6T butter and .5c cream. Sauce boiled 8-12 minutes; poured over popcorn and baked at 250 degrees for 15 minutes. This sauce recipe would cover 8-10 qts of popcorn. ...
11 votes
3 answers
117k views

How do you reduce a cream sauce?

My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
9 votes
2 answers
12k views

Are mascarpone and clotted cream the same thing?

When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
1 vote
1 answer
309 views

Spread butter flavored with brown butter is too grainy. How to make it silky?

A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home. So I started by cooking brown butter that I filtered. I then ...
0 votes
0 answers
64 views

Is buttercream supposed to be piped straight away?

It took me a couple of attempts before I properly beat my butter and made fluffy buttercream for my eclairs (the filling is whipped butter plus condensed milk per my recipe). I put it into the fridge, ...
2 votes
4 answers
7k views

What can I do with some whipped cream and egg yolk mix?

I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before. The recipe called for mixing marscapone and egg yolks, but I was using ...
9 votes
1 answer
2k views

Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?

In the UK we have double cream which has about 42% fat and whips up beautifully so that its quite stable and can be piped on top of cupcakes and in between cake layers without being squeezed out by ...
2 votes
1 answer
92 views

Alternative to plain chocolate in pot de creme

Pot de creme, a semi-set dessert consisting of double cream, sugar and chocolate, is traditionally made with dark, bitter chocolate. I have one family member who hates dark chocolate, but I'd like to ...
4 votes
2 answers
292 views

How to make a gratin dauphinois stay together?

I cooked a gratin dauphinois: basically sliced potatoes covered with a mixture of cream and milk baked in an oven for about an hour. The taste was good, the texture of the potatoes was good, but the ...
3 votes
3 answers
18k views

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...
5 votes
5 answers
11k views

What's the difference between Guatemalen, Honduran and Salvedorean Cream?

All three are available at my local mexican market. How are they different?
4 votes
6 answers
41k 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 ...
4 votes
6 answers
40k views

Can you help me get my cream pie filling stiff enough?

Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have been researching Shirley O, Corriher ...
4 votes
4 answers
774 views

What's a good lactose-free substitute for heavy cream when baking?

I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
2 votes
1 answer
226 views

How do pastry shops get away with displaying cream filled pastries without a display fridge? [closed]

I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored in a display fridge. Don't all these need fridges because ...
2 votes
2 answers
357 views

The right custard for baking with a cake

I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or evaporated milk My preferred custard is quite ...
6 votes
2 answers
28k views

Can I preserve the shelf-life of a cannoli?

I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver ...
6 votes
4 answers
9k views

What is the point of heating milk/cream for making Creme Brulée?

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
13 votes
5 answers
97k views

What's the US equivalent of double and single cream?

I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
2 votes
1 answer
476 views

Why did my fruit tart cream/custard have spots in it?

I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything ...
2 votes
0 answers
134 views

Can cornstach break down in a filling by over heating or over stirring when baking a meringue pie?

My cream pie fillings are very inconsistent when making meringue pies. I've read that over stirring cornstarch thickened mixtures can cause them to break down when cooled. I've also read that over ...
6 votes
2 answers
3k views

Can I whip cream that is past its use by date?

I was going to make a dessert with whipped cream but events interfered and I now have a large (sealed) pot of double cream left in the fridge. My next opportunity to make the dessert will be next ...
0 votes
1 answer
112 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, ...
3 votes
5 answers
12k views

How to mix cream to increase its fat percentage?

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 ...
2 votes
5 answers
17k views

Cream separates to oil when heated

When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower ...
0 votes
2 answers
694 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 ...
0 votes
1 answer
304 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 ...
2 votes
2 answers
1k 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'...
30 votes
5 answers
83k 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.
0 votes
2 answers
190 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 ...
0 votes
4 answers
6k 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 ...
1 vote
1 answer
176 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 ...
2 votes
2 answers
240 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 ...
1 vote
0 answers
68 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 ...
3 votes
1 answer
987 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 ...
1 vote
0 answers
100 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.
8 votes
7 answers
114k views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a "...
2 votes
2 answers
782 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?...
0 votes
1 answer
2k 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 ...
1 vote
2 answers
269 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 ...
2 votes
1 answer
173 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 ...
4 votes
3 answers
867 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 ...
12 votes
4 answers
4k 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 ...