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Table/Heavy Cream Help.

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Table/Heavy Cream Help.

Moots | Mar 8, 2008 01:54 PM

So tomorrow I will be making a knock off Toscana soup (Olive garden style) Kale, sausage, potato and it is one of the first times I have needed heavy cream in a recipe.

So I pulled a cream noob move and bought table cream as it was the highest percent fat cream the store had (18%) where as I now find out heavy is more like 30+

Will I be okay using the table cream? Will it just come out a little thinner?

Thanks for the input.

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