Hot answers tagged

62 votes
Accepted

Why does diluted half & half not make a substitute for whole milk?

The difference between whole milk (or any milk, really) and half-and-half is one of fat content, not overall concentration. Half-and-half gets its name from being a 50/50 blend of milk and cream, ...
user avatar
  • 14.7k
34 votes
Accepted

Ways/techniques to make things "fluffy/foamy" like whipped cream?

There is no single, universal technique for making random food "fluffy". And you may have to live with significant changes in the recipe and in the final results if you try it. Classically, ...
user avatar
  • 124k
30 votes
Accepted

Does sputtering butter mean that water is present?

Yes, your butter contains water - which is perfectly normal. While oil is 100% fat, butter is only around 80%1 fat plus some protein and ca. 15% water. Regarding your question where the water comes ...
user avatar
  • 53.9k
15 votes

Ways/techniques to make things "fluffy/foamy" like whipped cream?

You can explore "culinary foams" or "espumas". There are plenty of resources on this site and the internet. These can be made from many flavor bases, with the addition of ...
user avatar
  • 63.9k
14 votes
Accepted

What is the difference between whipped cream and whipping cream?

Whipped cream is whipping cream after it has been whipped. Whipping cream is just cream with at least 30% fat content (that would be called Light Whipping Cream in the US). Heavy Whipping Cream ...
user avatar
  • 58k
13 votes

Substitute double cream for butter?

You can't really substitute double cream for butter as the fat/water ratio is different - it's basically just too wet. However, guess what they make butter out of - cream! If you 'over whip' cream, ...
user avatar
12 votes

Why does diluted half & half not make a substitute for whole milk?

Pretend milk is Kool-Aid The cream is sugar and the Mr Strawberry is a powder with strawberry taste but no sweet. I am supposed to mix 1 pack Kool-Aid, 1 cup sugar, and 1 gallon water. I mess up ...
user avatar
  • 6,358
11 votes
Accepted

Is my heavy cream not actually heavy cream?

You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what ...
user avatar
  • 58k
11 votes
Accepted

Whipping heavy cream with melted chocolate

If you are trying to make chocolate frosting using whipped cream, you need to: Whip the cream first. Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut ...
user avatar
  • 711
10 votes
Accepted

How can I make parmesan spreadable?

I would suggest making a Mornay sauce (Béchamel sauce with cheese) which you should find will hold together well and provide an unctuous, rich, spreadable texture. Simply melt butter in a saucepan ...
user avatar
10 votes
Accepted

Substitute double cream for butter?

Commercial butter has about 80% fat, 15% water and 5% solids. Depending on where you are located double cream has 48% fat (UK), 40% (Canada) and the remaining fraction is obviously water and little ...
user avatar
  • 4,592
9 votes
Accepted

Why's my icecream jelly like?

Ice cream depends critically on the fat in the dairy to form the structure and mouth feel. Ice cream mixes there fore are typically fairly high in dairy fat. You have substituted a comparatively ...
user avatar
  • 72.3k
9 votes

How can I make parmesan spreadable?

You need to make processed cheese, aka American cheese, out of it. Parmesan is harder to use in such an application than other cheeses, because it is drier. I would suggest starting with other ...
user avatar
  • 124k
9 votes

Whipping heavy cream with melted chocolate

It's difficult to say what exactly happened to your cream so it got lumpy, but it's quite possible that it's overbeaten. When making chocolate whipped cream you should make sure to chill the mixture ...
user avatar
  • 1,096
8 votes

How can I thicken heavy cream without changing the flavor?

There are several ways to thicken without turning it into whipped cream or imparting other flavors: Boil until reduced to desired thickness (whisk constantly, do not burn which will cause the flavor ...
user avatar
  • 2,788
8 votes

Making Carbonara in Canada; what kind of cream should I use?

"Authentic" carbonara does not have cream. It's made with just guanciale, egg (yolks and whites), pecorino romano, and black pepper. Thanks to @GiuppeP for the clarification. However, at least in ...
user avatar
  • 63.9k
8 votes

Coconut cream from coconut butter

Coconut cream is a more concentrated version of coconut milk, with more fat but also more coconut solids. Coconut milk won't mix well with additional coconut oil, because without the additional solids ...
user avatar
  • 20.1k
8 votes

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

It depends on how the cream was treated. If it has buttered up, or is just on the cusp of either buttering or turning sour, you can no longer whip it, it will coalesce and curdle instead of creating a ...
user avatar
  • 124k
6 votes

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

Here's a link to the US specifications: 21 CFR PART 131—MILK AND CREAM From there: Light Cream (18% or more fat) Heavy Cream (36% or more) Dry Cream (I've never heard of it, 40% or more) From the ...
user avatar
  • 2,752
6 votes
Accepted

Homemade coconut milk separates into different layers after a day in the fridge

All coconut milk separates out. When you buy it tinned, there is often a plug of coconut cream above a pocket of coconut milk. But it certainly should recombine. It may well have been too cold when ...
user avatar
6 votes
Accepted

What German product is the equivalent of cream in a recipe from the United States?

"Cream" is most certainly süße Sahne. A modifier gives you knowledge about the fat percentage. Half and half refers to 20% fat, which you could mix yourself if needed, but few recipes are that ...
user avatar
  • 124k
6 votes

Can I separate cream from powdered​ whole milk?

I don't think you can get cream out of your milk - it would be homogenized by the process, and people would want their milk to be smooth and not separate out so they would take precautions against ...
user avatar
  • 11.6k
6 votes
Accepted

chocolate creme anglaise is runny

What went wrong is that you mixed up your terms and made the wrong recipe. There are many custards. The common thing is that they are all a liquid thickened by mixing it with egg yolks and cooking ...
user avatar
  • 124k
6 votes
Accepted

The right custard for baking with a cake

These aren't the same kind of custard. Delia's version is a traditional English pouring custard. The other is a set custard. If you try to bake Delia's it will likely split and not set. I would use ...
user avatar
  • 1,382
5 votes

Emulating Starbucks Frappuccino Cream Base

I can't comment yet...but if I could, I might suggest using or swapping a portion of your sugar for liquid invert sugar, instead of caster or white granulated, in conjunction with the afore mentioned ...
user avatar
5 votes

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

What you have sounds like a cross between a zabaione and a custard. Depending on what equipment you have, you might consider: heating it slowly in a double boiler while whipping it. chill it, then ...
user avatar
  • 75.3k
5 votes

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

I would use the base as a bread pudding base. If you have some stale bread, or even bread that will eventually become stale (it really depends on preference), and some raisins or any dehydrated fruit,...
user avatar
  • 1,825
5 votes

I accidentally froze a carton of Half and Half. Is it ruined?

I store frozen milk for emergencies all the time... Once defrosted in the fridge, I shake it for a couple of minutes and it returns to normal. It even taste the same. Australian carton and bottled ...
user avatar
  • 1,065
5 votes

How can I thicken heavy cream without changing the flavor?

I was thinking about that yesterday. You could mix the cream with a little bit of Mascarpone or any other "Fresh" cheese (like Faisselle)
user avatar
  • 19.4k

Only top scored, non community-wiki answers of a minimum length are eligible