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.
36
questions
9
votes
4
answers
70k
views
Could I add butter to single cream to make whipped/double cream?
I want to make some whipped cream for millefeuille but I only have single.
If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping?
...
- 215
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 ...
Ann
16
votes
2
answers
46k
views
How does a whipped cream charger work?
I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually ...
- 19k
13
votes
5
answers
21k
views
Why does whip cream dispenser sometimes produce "ragged" cream?
Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. ...
- 30.3k
13
votes
1
answer
4k
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 ...
- 765
12
votes
12
answers
125k
views
How can I thicken whipping cream?
I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...
- 223
4
votes
2
answers
10k
views
Homemade double/heavy cream separates after setting in the fridge
Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which started with melting the butter so that it ...
- 415
13
votes
3
answers
15k
views
why add a shot of vodka to a cream sauce?
I don't understand what reason there would be to add vodka to a cream-based pasta sauce.
Vodka is allegedly tasteless, and the alcohol burns off. So why?
Is it to make the recipe 'nouveau' or ...
- 3,208
10
votes
1
answer
273k
views
Cream based substitute for milk
I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that adding some amount of water and sugar to the ...
- 327
4
votes
4
answers
23k
views
Is there any way to make single cream to double cream?
Whipping cream is hard to find where I live in India. We have a dairy brand named "Amul" which sells cream of butterfat content of 25% and cannot be whipped! Whipping cream has about 35% fat content ...
- 41
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.
- 685
21
votes
3
answers
26k
views
Can heavy cream be frozen?
Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?
- 7,052
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?
- 872
12
votes
3
answers
2k
views
Liquid made with cream and penicillium roqueforti?
In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before:
Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
- 58.2k
9
votes
6
answers
34k
views
Why is butter usually labeled "Sweet Cream"?
Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what is it?
- 638
9
votes
2
answers
31k
views
Which kind of cream do I use for creme brulee?
I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm
I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
- 629
9
votes
3
answers
232k
views
Can you make whipped cream with half and half?
Can you make whipped cream with half and half?
If you can, what, if anything, do you have to do differently?
8
votes
2
answers
5k
views
What is Light Cream
I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
- 545
8
votes
4
answers
8k
views
Where can I obtain cream without additives?
Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How ...
- 1,092
8
votes
4
answers
63k
views
When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?
Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy".
Now, I don't know whether they add cream, or yogurt, or coconut milk?
In which kinds of dishes do we need ...
- 7,275
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 "...
- 233
7
votes
1
answer
24k
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 ...
- 73
7
votes
2
answers
33k
views
how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
how to combine wine in a cream sauce so it doesn't curdle?
Shelagh Kew Barker
6
votes
1
answer
3k
views
How to make scalded (clotted) cream?
I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk.
What's the technique?
- 1,203
5
votes
1
answer
1k
views
Preventing heavy top layer of cake from crushing cream layer
I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries.
I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
- 4,096
5
votes
3
answers
1k
views
Can you freeze bagna cauda? (cream basically) [duplicate]
Yesterday we had bagna cauda at a friend's house. It was too much, so everyone went home with a leftovers bottle (around 1 liter).
Will it ruin if I freeze it?
4
votes
1
answer
1k
views
Homemade coconut milk separates into different layers after a day in the fridge
I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that it is called coconut butter! When I ...
- 1,823
3
votes
1
answer
4k
views
Chocolate mousse - methods to have firm foamy mousse using white egg and cream
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream.
I would ...
- 321
3
votes
1
answer
34k
views
Why did my Crème Fraiche split?
I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years.
Recently the ...
- 133
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 ...
- 3,001
3
votes
5
answers
17k
views
How to effectively take cream from milk?
I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after ...
- 1,232
2
votes
1
answer
908
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?
- 33
2
votes
1
answer
3k
views
What does make ice cream smooth and silky?
I tried to make a simple ice cream by mixing heavy cream, sugar, and vanilla into a common ice cream maker. After 30 min of stirring, it produced an acceptable ice cream, but as I used heavy cream ...
- 1,232
1
vote
1
answer
840
views
Preventing Crystalised Dairy Ice Cream [duplicate]
Possible Duplicate:
Is there a magic ingredient that keeps ice-cream soft?
I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The problem ...
- 21
0
votes
6
answers
10k
views
How can I make whipped cream if I can't always get cream?
I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case?
One possibility: I did find that there is a quick way to do it by mixing a ...
- 1,232
-1
votes
2
answers
2k
views
Getting cream from evaporated milk
Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
- 1,232