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.
Updated 29 days ago | 2
Updated 1 year ago | 21
Updated 1 year ago | 10
Updated 5 months ago | 22
Updated 5 months ago | 40