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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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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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?
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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 ...
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Whipped cream without a mixer?
Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
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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 ...
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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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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?
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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. ...
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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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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 ...
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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 ...
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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 ...
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Can coconut cream be transformed into coconut milk, or vice versa?
Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I ...
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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 ...
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Tiramisu tips tricks and variants [closed]
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :)
What are tips to have a compact mousse instead of a soft/liquid cream?
Do you have any special derivative from ...
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Why is cream curdled in coffee?
Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the ...
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Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk.
I ...
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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 ...
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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?
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Can ruined whipped cream be rescued?
If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise.
Is there a similar way to rescue whipped cream that has been whipped too long?
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How is long-lasting whipped cream made?
Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a ...
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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 ...
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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?
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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?
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What is the maximum temperature at which cream will still whip successfully?
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
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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, ...
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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 ...
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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 ...
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Pros and Cons of cream whippers?
I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search.
I own a manual cream whipper, which I rarely use, because it is exceedingly ...
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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 "...
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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 ...
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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?
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What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?
I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done ...
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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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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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Why do some countries prefer UHT milk and cream?
My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 ...
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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
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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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Does adding brandy to whipped cream make it fall quicker?
I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy ...
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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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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 ...
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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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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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Why don't the single serve coffee cream cups need to be refrigerated?
It seems to me that it would be subject to the same bacterial/spoiling processes that the larger containers are.
And if it's that opening a container exposes the cream to contamiants (which I believe)...
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Can coconut cream be made from coconut flour?
I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it....
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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 ...
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Why can't whole milk be substituted for cream in caramel sauce?
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick.
Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
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Beating eggs & sugar when making gelato
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
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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?
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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 ...
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