Cream

Good morning, I just have a quick question on substituting sour cream for heavy cream in a non-baking dish. I’m not too concerned about the acid from the sour cream, its just a convenience & cost t...

I made some cake layers using a box mix and almond extract. I was thinking of filling it with apricot jam and vanilla bean pastry cream And frosting it with vanilla buttercream. Do you think there ...

With the understanding that this may be the dumbest question ever... I recently found myself bereft of heavy cream, yet in need of heavy cream. So I googled for a solution, and got this: htt...

A very long time ago, I remember people using "real cream" in their coffee. Several years ago after staying at a 5 star hotel, "real cream" was brought to the table for our coffee. It was unbelie...

Hello, I started to look up freezing cream and possibly whole milk if need be, and what I saw was that freezing regular milk may reverse a homogenized milk or cream. What I'm asking about is no...

It's pasteurized but not ultra, and it's a pure, very thick, creamy-tasting cream. And it just won't whip. It might be the heat here, or maybe it's not got an essential added ingredient that most "...

by drewb123 13 years ago

This may be a stupid question but I have a container of hevay whipping cream with an expiration date of Jun 26th. Just smelled and tasted it and it's fine. How good after the date can I use it? I ...

by NateHevens 12 months ago

So I live in Atlanta, GA, now, north-east of Midtown. I like to make my own butter, and I'd like to try my hand at cultured butter. I used to be able to get pasteurized cream from Whole Foods, b...

So I had this wonderful double crust pot pie recipe from Jenny Can Cook. She of course cuts out the fat and I of course tried to put it back in as I had no whole milk, so I used 1% and some fat fr...

Hi, I have some heavy whipping cream in my fridge, two cartons. Both have been opened. Both are expired (one a month ago, the other 2.5 months ago). But they smell fine! And I tasted the oldest one...

I have a new ice cream maker and all the (American) recipes call for “heavy cream”, which I simply cannot find in shops in Canada. (There was an old discussion on this four years ago I ran across, ...

I have a half gallon of half and half in my fridge and would like to make some whipped cream with it, I know that I need whipping cream to do this but I was wondering if there is anything I could a...

I’m making Strawberry Shortcake for a kid’s birthday, and for the whipped cream that goes with it I’m worried it’ll melt and get all gooey in the heat and humidity where I live. The party is at nig...

I did a CH search and couldn't find anywhere that this was addressed. I love cream-based sauces and indulge far too often (although my cholesterol is perfect... touch wood). I make them at home...

I bought six gigantic cream puffs from a new grocery store that opened up about couple months ago. I could tell from the color that it was plain whipped cream.. no custard ;( Still, i was craving...

I've just moved to the US from Britain. There we have single cream and double cream, double being the fattier of the two and capable of being whipped. Is half and half single cream, or is there li...

by BobB 12 years ago

I got into a tangential discussion on another board about the availability (or not) of light cream. Here in New England it's a standard supermarket item, pretty much anywhere you go you can find h...

I am British but sometimes spend a few weeks in the US. All I can get in stores there is "heavy cream" which is heat-treated and tastes horrible as a result.... In the UK we can get fresh doubl...