Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)

Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its glory—but without relying on a can. The power duo is nothing new, of course; cream and mushrooms have...

Subbing heavy cream

by KENTMUDHEN7 29 days ago

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...

Cake Filling Help!!

by Redstickchef 2 months ago

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 ...

"Heavy cream" made from melted butter and milk

by small h 5 months ago

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...

What is the real cream used in coffee?

by villageidiot 10 years ago

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...

Freezing non-homogenized heavy cream and whole milk

by VFish 4 months ago

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...

can I add something to my whipping cream to make it whip?

by foodfirst 16 years ago

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 "...

expiration date of heavy whipping cream

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 ...

Low-Pasteurized Heavy cream?

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...

Fat free half'n'half as substitute for cream

by CLSPARKS1950 12 months ago

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...

How long does heavy cream stay fresh?

by mctoft 10 years ago

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...

What is best substitute for US “heavy cream” in Canada?

by chezCody 1 year ago

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, ...

Making Whipped Cream with Half and Half?

by DishDelish 11 years ago

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...

Stabilizing whipped cream

by orlybabe 1 year ago

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...

Reheating a cream-based pasta dish/sauce

by gardencook 7 years ago

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...

Is there a such thing as fake whipped cream?

by mjkh1229 5 years ago

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...


by kobewright79 2 years ago

I have given homemade caramel a go and it was surprisingly easy and it is delicious. I managed to keep it from becoming grainy and crystallized. I definitely recommend giving this one a try, it’s s...

Mocha Cappuccino Terrine Recipe from Bon Appetit

by bertrice56 2 years ago

I'm looking for an a recipe from an old Bon Appetit magazine. I think it was in Oct, Nov, or Dec of 1997-1999. It was the cooking class recipe. It was three layers of mousse (chocolate, caramel,...

is half and half the same as single cream?

by drdawn 15 years ago

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...

Light cream - available in your area?

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...

USA heavy cream vs UK double cream

by BevRS 8 years ago

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...