Cooking Stack Exchange
Cooking Stack Exchange

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.

193 questions
6
votes
3 answers

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 to Sour Cream which is not what I am looking for.…
Babak
  • 61
  • 1
  • 1
  • 2
6
votes
2 answers

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), then why do the larger containers have "sell…
Alec
  • 245
  • 1
  • 3
  • 6
5
votes
2 answers

How to make double cream 48% for tart filling (not for whipping)?

In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double cream and I don't want to substitute it with 35%. I want to know if there is a way I can…
Matej
  • 51
  • 1
  • 1
  • 2
5
votes
5 answers

What's the difference between Guatemalen, Honduran and Salvedorean Cream?

All three are available at my local mexican market. How are they different?
Shalmanese
  • 1,006
  • 2
  • 10
  • 12
4
votes
2 answers

Homemade double/heavy cream separates after setting in the fridge

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 becomes liquid and not letting it boil and mixing…
Razgriz
  • 415
  • 5
  • 8
  • 16
4
votes
1 answer

Can I reduce heavy whipping cream for a sauce a day ahead of use?

Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I make the actual sauce?
Jeff Hebert
  • 41
  • 1
4
votes
4 answers

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 but its not available here. Can I add butter in it…
Chandan Soni
  • 41
  • 1
  • 1
  • 3
2
votes
1 answer

Fresh cream versus butter and buttermilk

I buy fresh cream and shake it off to get butter and buttermilk for baking. Would there be any difference if I add the fresh cream directly into the dough instead of the separated butter and buttermilk?
Elsabe
  • 21
  • 2
2
votes
1 answer

Australian Thickened Cream

Can anyone tell me the UK equivalent of Australian Thickened Cream. Not sure if it's what we call Single or Double cream. Thank you
Cel Wes
  • 21
  • 3
2
votes
2 answers

Nestle Cream "Ashta"

I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'm used to here in North America. Have any of you tried this before? Can I make it at…
dassouki
  • 3,246
  • 3
  • 30
  • 37
2
votes
5 answers

Cream separates to oil when heated

When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower heat level? Thanks.
triomphe
  • 121
  • 1
  • 1
  • 4
1
vote
1 answer

British "pot" of whipping cream?

In Great Britain, recipes often call for a "pot" of something. Is a "pot" of whipping cream whipped or un-whipped?
Susan
  • 11
  • 1
0
votes
2 answers

How can you thicken lactose free cream

I am trying to thicken lactose free cream and it does not thicken up the same as normal cream. Any suggestions.
Brian Hocking
  • 1
  • 1
  • 1
  • 1
0
votes
0 answers

If my double cream/thick cream is about to go bad, can I use it in banoffee pie where no heat will be used for the cream?

Will the whole pie go bad? I assume it would! The cream is 1 day past expiry and has sat unopened in the refrigerator and here in the UK, it tends to go bad. It hasn’t quite yet, but it will tomorrow. I need to use it today. Anyone have any idea on…
Ava
  • 1