Cream

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 11 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...

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...

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 ...

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

by Island Girl 8 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...

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...

by NYchowcook 2 years 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 ...

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?

by Melanie Wong 2 years ago

Somehow I managed to escape the Golden Cadillac . . .

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?