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, ...
- 14.9k
36
votes
Accepted
How do they get double cream to have a higher fat content than heavy cream?
The percentages of fat in dairy products aren't the result of a natural process; whole, untreated milk is centrifuged, and dairy farms choose what portion of each layer goes into what products. ...
- 65.6k
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, ...
- 141k
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 ...
- 61.4k
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 ...
- 77.9k
14
votes
Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?
It depends on what the "thick cream" actually is.
If the cream was made by taking milk (plain or cultured) and then mechanically churning it to a specific consistency - basically making ...
- 141k
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 ...
- 6,316
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 ...
- 58.7k
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 ...
- 721
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 ...
- 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 ...
- 2,818
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 ...
- 77.9k
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 ...
- 32.2k
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 ...
- 141k
7
votes
Accepted
Can you freeze food with cream in it?
It's safe to do, it's just a quality issue. The cream or milk may "break" once thawed, which could ruin the textures or cohesiveness of the dish. But it's not such a big deal if the dish is ...
- 391
7
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 ...
- 1,834
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 ...
- 11.8k
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 ...
- 141k
6
votes
Why does whipped cream use nitrous oxide instead of nitrogen gas?
To aerosolize the cream to make whipped cream requires the gas be able to be dissolved in the cream. Nitrogen just does not dissolve in cream that well. It could be done with O2. But that would ...
- 157
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)
- 20.5k
5
votes
creme patissiere too solid
The starch was superfluous. Traditional creme patisserie is made without it. Some people do make custards which combine starch and yolks, but they are actually more difficult to work with. Also, from ...
- 141k
5
votes
Can you make whipped cream with a SodaStream?
No, because the bottle would explode off the Soda Stream, spraying cream and foam all over your kitchen.
Per the Soda Stream FAQ:
No. Only water should be carbonated in the SodaStream Sparkling ...
- 65.6k
5
votes
Accepted
Is industrially produced cream made with a gelatine sieve?
You read the site correctly, it's just that the information on the page is incorrect.
Commercial cream production consists of 5 main steps (from here, lots of info about different types of cream ...
- 16.9k
5
votes
Ways/techniques to make things "fluffy/foamy" like whipped cream?
If you're looking for a sugar-based dip, a way to make it fluffy is to first, boil the sugar to just under the soft ball stage. When combined with waterlogged gelatin(2-1 water,gelatin),and whipped, ...
- 51
5
votes
Would this be called matured cream?
Most people would say it's gone bad, or gone off, yes. Since you didn't ferment it intentionally, there's no telling what it is now, and you should throw it out.
Cheese is a fermented food which ...
- 5,217
5
votes
Accepted
Can I add more cream to my thick and ready ganache?
Yes, you can try adding more cream in without hurting anything. However, when cooled it may not mix in very effectively, depending on how thick it already is. If you have trouble you just need to heat ...
- 78k
5
votes
Accepted
How can these cream milk fat percentages be correct?
My guess is the ratio has been computed from rounded values.
The Neilson 5% dairy creamer nutrition facts sheet says there is 1g of fat per tablespoon (15ml):
The Neilson half and half cream (a.k.a ...
- 166
4
votes
How to prevent separation/layers in panna cotta?
I believe the different layers are milk as one layer and cream as the other. I have overcome the problem by waiting for the mixture to start setting, then giving it a good stir, BEFORE pouring it into ...
- 41
4
votes
Beating eggs & sugar when making gelato
I studied gelato making in Bologna. We never used starch to thicken gelato. The mixture shouldn't thicken like custard. Heating is only required to pasteurise the mixture. For a mixture with egg in ...
- 41
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