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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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9 votes
4 answers
71k 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? ...
Marche101's user avatar
  • 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 ...
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4 votes
2 answers
10k views

Homemade double/heavy cream separates after setting in the fridge [duplicate]

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 ...
Razgriz's user avatar
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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 ...
yossarian's user avatar
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13 votes
5 answers
22k 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. ...
Michael Natkin's user avatar
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 ...
Keith Payne's user avatar
12 votes
12 answers
126k 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 ...
Essential's user avatar
  • 223
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 ...
Doug's user avatar
  • 3,218
10 votes
1 answer
275k 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 ...
David Anderson's user avatar
4 votes
4 answers
24k 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 ...
Chandan Soni's user avatar
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 ...
Googlebot's user avatar
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29 votes
5 answers
86k 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.
Gabriel Fair's user avatar
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?
apaderno's user avatar
  • 7,062
13 votes
5 answers
102k 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?
tonylo's user avatar
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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 ...
Cascabel's user avatar
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9 votes
2 answers
32k 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 ...
ForeverDebugging's user avatar
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?
keithjgrant's user avatar
9 votes
3 answers
234k 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?
Trevor Boyd Smith's user avatar
8 votes
2 answers
6k 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?
Brian Fisher's user avatar
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 ...
Dennis Williamson's user avatar
8 votes
7 answers
115k 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 "...
jesse_galley's user avatar
8 votes
4 answers
64k 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 ...
Aquarius_Girl's user avatar
7 votes
2 answers
35k 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?
user avatar
7 votes
1 answer
25k 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 ...
user2495's user avatar
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?
calico-cat's user avatar
  • 1,223
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 ...
jontyc's user avatar
  • 4,116
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?
The Disintegrator's user avatar
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 ...
Gigili's user avatar
  • 1,583
3 votes
5 answers
13k 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 ...
Jeroen's user avatar
  • 3,011
3 votes
1 answer
36k 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 ...
BENBUN Coder's user avatar
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 ...
mm24's user avatar
  • 321
2 votes
1 answer
1k 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?
Megan Conroy's user avatar
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 ...
Googlebot's user avatar
  • 1,232
1 vote
1 answer
847 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 ...
S.Bryan's user avatar
  • 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 ...
Googlebot's user avatar
  • 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 ...
Googlebot's user avatar
  • 1,232