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Cream

Pasta Loves Vodka: 7 Variations on a Classic Pairing

A sauce of canned tomatoes tempered with cream is a no brainer for pasta. This recipe, however, which became popular in the 1960s, adds a healthy slug of vodka to the mix. The alcohol doesn’t survive...

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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...

Devonshire Cream in Edmonton?

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by jibberjabberwocky 7 years ago

Does anyone know of a place where they regularly carry Devonshire (aka Clotted or Double Devon) Cream in Edmonton? I did a chow search, and found places that carry it in other cities, or that ha...

Anybody sell REAL double cream?

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by Scruffy The Cat 12 years ago

Having recently returned from the UK where I enjoyed dairy nirvana I'm on a mission to find double cream in the US. YES, I have tried the nasty $7 "Devon Double Cream" that you can get at WF, but ...

Clotted Cream Butter?

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by MIMIMOM 2 years ago

I'm currently fascinated by clotted cream and have made it twice. I made some yesterday, but it must have baked a little too long and was denser than it should be. Getting ready for work VERY earl...

What to do with overwhipped cream & egg mixture

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by haiku. 2 years ago

As per subject. DH was helping me in the kitchen yesterday. I gave him 200ml double cream and 2 eggs with instructions to whip them up. He used the immersion blender, as it was already out (and it'...

Need your advice about whipped cream

sweetpotato
by sweetpotato 2 years ago

Hi, helpful ones! I will be making my usual delicious whipped cream for a chocolate layer cake. The whipped cream is heavy cream and confectioners sugar and a touch of vanilla extract. Since the...

Can I still whip warmed, but re-cooled whipping cream?

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by maestra 12 years ago

I've infused cream with flavor (tea, kaffir lime, lemongrass, ginger, etc.) before for ice cream and creme brulee, but can I do this and still whip the cream later? Does the (mild) heating change ...

Clotted cream in Portland?

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by el415 2 years ago

Hi all- Portland resident married to an Englishman, here. One of our favorite British treats is good fresh clotted cream (not shelf-stable/canned!). I've looked at Barbur World Foods, Whole Food...

What is the real cream used in coffee?

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by villageidiot 9 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 a sauce with cream in it

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by Enso 2 years ago

I made pesto-like paste of sun-dried tomatoes, oil, and herbs/seasonings. I want to dilute it with chicken broth and some cream to make a sauce. Then I would add cooked chicken pieces and some saut...

10L of Table Cream?

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by LuLuChowChow 2 years ago

My work's cafeteria was giving away 10L bags of table cream. What can I do with it? Are there any dishes I can make and freeze?

Heavy Cream & Sugar

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by PasoKitchen 2 years ago

So after a late night baking session last night, I thought it would be smart to prep dough for another cookie recipe to use today. But I was too sleepy for baking and I poured six cups of sugar (IN...

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

kaleokahu
by kaleokahu 5 years ago

I posed this question before, but because I mentioned Store X, it got moved to Chains. I learned that heavy cream has 4x the butterfat of H&H, but this alone can't explain why cream is so much m...

Emergency Dessert From the Pantry

outRIAAge
by outRIAAge 2 years ago

I've been making this so long that I have no idea if it's my recipe or not. If you're lucky, you'll have a long, thin serving dish, but if not, just ad lib with individual ramekins or build it in a...

Need instructions for Whipped Jello (not Cool Whip recipes)

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by laredo 9 years ago

My elderly father would love to have "whipped jello" like his mother made for him and I don't know where to start. Have spent a few minutes googling, but decided this site would be the best place ...

Have anyone tried whipping egg whites/ cream etc in a jar?

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by cgxy96 3 years ago

Hi, I love chocolate mousse but do not own any sort of electric whisk and I read that shaking heavy cream in a jar works beautifully. I'm just wondering if anyone has tried the same method using di...

Can I freeze milk? 1/2 and 1/2? Heavy cream?

sixelagogo
by sixelagogo 11 years ago

We're leaving for vacation soon and I have lots of dairy products (purchased at today's exorberant prices) that I don't want to loose. Can I freeze all of the above? Some of the above?

Is There a Substitute for the Philadelphia Cooking Creme?

princess.melody
by princess.melody 6 years ago

It's pretty "hot" item being advertised. I used it and not bad but I know we don't need to break our wallet for the price of this if we could just mix a few ingredients to achieve the same texture ...

Whipping cream: cold or room temp?

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by purplepolenta 5 years ago

I've always heard that cream should be whipped cold, straight from the fridge using a chilled bowl and whisk. I was watching Gordon Ramsay's Ultimate Cookery Course (Season 1, episode 11) and he sa...