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62 votes
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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, ...
logophobe's user avatar
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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. ...
FuzzyChef's user avatar
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34 votes
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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, ...
rumtscho's user avatar
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30 votes
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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 ...
Stephie's user avatar
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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 ...
moscafj's user avatar
  • 75.8k
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 ...
rumtscho's user avatar
  • 139k
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 ...
paparazzo's user avatar
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11 votes
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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 ...
Jolenealaska's user avatar
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11 votes
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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 ...
aashii's user avatar
  • 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 ...
Gretel_f's 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 ...
Caleb's user avatar
  • 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 ...
moscafj's user avatar
  • 75.8k
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 ...
Sneftel's user avatar
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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 ...
rumtscho's user avatar
  • 139k
7 votes
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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 ...
Keith Fletcher's user avatar
7 votes
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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 ...
Billy Kerr's user avatar
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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 ...
Megha's user avatar
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6 votes
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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 ...
rumtscho's user avatar
  • 139k
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)
Max's user avatar
  • 20.4k
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 ...
rumtscho's user avatar
  • 139k
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 ...
FuzzyChef's user avatar
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5 votes
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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 ...
bob1's user avatar
  • 15.3k
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, ...
RawSteak0's user avatar
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 ...
kitukwfyer's user avatar
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5 votes
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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 ...
GdD's user avatar
  • 76.7k
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 ...
user80621's user avatar
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 ...
Jeff Harris's user avatar
4 votes

Which cream should I use for cream sauce?

Tortellini is a typical pasta from the region on Emilia in Italy, a stronghold of Italian dairy. It is the region where Parmigiano cheese and the company Parmalat originated, for instance. It is also ...
greedyscholars's user avatar
4 votes
Accepted

When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?

From the article you linked to, on making butter: ... what you're ultimately doing is smashing those little globules of fat into each other, damaging their walls and causing the hydrophobic (water-...
Cascabel's user avatar
  • 58.3k

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