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Cream

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Reheating a cream-based pasta dish/sauce

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by gardencook 6 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?

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by mjkh1229 3 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...

Caramel

kobewright79
by kobewright79 3 months 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

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by bertrice56 5 months 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?

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by drdawn 13 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?

BobB
by BobB 10 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

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by BevRS 7 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...

Putting milk/cream into soda?

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by glitch 11 years ago

I saw someone add a coffee creamer to their glass of coke the other day and I was slightly taken aback. Has anyone ever tried or seen this before? I can't seem to comprehend what it would taste lik...

Coconut oil in coffee. Not quite "bulletproof" but delicious low-carb "breakfast"

shanagain
by shanagain 4 years ago

I'm terrible about eating breakfast and stumbled across the whole Bulletproof coffee thing not long ago. While butter in my coffee wasn't "bad" it also wasn't really.. anything. (Very odd, because ...

Make clotted cream with Pasteurized heavy whipping cream?

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by 7speter 1 year ago

Hi, I am wondering if it's possible to make clotted cream with pasteurized heavy whipping cream. Anyone have experience doing that?

Whipping cream frozen by accident - how best to use

Island Girl
by Island Girl 7 years ago

There is a cold spot in the fridge and somehow an unopened 1 litre carton ended up totally frozen. I had planned to use it for dessert tomorrow night and make lime mousse. I realize the texture wi...

How long does heavy cream stay fresh?

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by mctoft 9 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...

Making Whipped Cream with Half and Half?

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by DishDelish 9 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...

Can I sub Sour Cream for Heavy Cream?

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by Pupster 14 years ago

The scones thread below has inspired me to try a cream scones recipe, but when I went to the store I was put off by the expense of heavy cream these days -- $2.99 for a pint!! (OK, it's 3 bucks, wh...

Help me use up milk and cream!

NYchowcook
by NYchowcook 1 year ago

I bought a lot of wonderful local whole milk and heavy cream for our holiday open house and have a lot left over and would like to use it well in the next few days. Ideas? I think of chocolate ...

evaporated milk versus cream

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by dutchdot 11 years ago

I have a recipe that calls for evaporated milk. As a dedicated believer in fresh is always better, could I/should I substitute heavy cream for the evaporated milk?

has anyone churned butter in an ice cream maker?

CharlesKochel
by CharlesKochel 4 years ago

I'd like to try and churn butter in my ice cream maker, but have never tried. Anyone? I'm guessing salt is optional, but if I choose salted butter, how much salt?

Thickened Cream?

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by MIMIMOM 2 years ago

I know there have been endless discussions about different creams available in different regions that are further confused by the dialect we speak when trying to describe them. But this was new......

Local powdered heavy cream/sour cream

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by Foodzzy 2 years ago

I occasionally make ice cream with and have found powdered heavy cream to be a good solution since it means I can just make it on a whim and not have to go buy the fresh stuff. It's also cost-effec...