Layer of high fat content that rises to the top of milk. Cream comes in multiple varieties (different fat percentages) and can be used in many different ways in cooking.
Questions tagged [cream]
189 questions
30
votes
5 answers
Why does diluted half & half not make a substitute for whole milk?
I noticed that cutting half & half with water does not make it taste like whole milk. What is the reason for this?
I'm trying to apply some systems thinking to my understanding of ingredients.
Gabriel Fair
- 685
- 3
- 8
- 16
21
votes
3 answers
Can heavy cream be frozen?
Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?
apaderno
- 7,052
- 22
- 73
- 106
16
votes
2 answers
How does a whipped cream charger work?
I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually whip the cream upon dispensing? What does…
yossarian
- 18,963
- 27
- 96
- 153
13
votes
1 answer
Does sputtering butter mean that water is present?
When I place a pat of butter in a hot pan, the butter melts and begins to sputter and steam. Then steam bubbles pop which sends tiny grease drops flying out of the pan. This happens consistently whereas oil into a hot pan does not show the same…
Keith Payne
- 765
- 5
- 12
13
votes
5 answers
What's the US equivalent of double and single cream?
I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
tonylo
- 872
- 1
- 5
- 13
13
votes
12 answers
Whipped cream without a mixer?
Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
SarahVV
- 1,205
- 5
- 14
- 17
13
votes
3 answers
why add a shot of vodka to a cream sauce?
I don't understand what reason there would be to add vodka to a cream-based pasta sauce.
Vodka is allegedly tasteless, and the alcohol burns off. So why?
Is it to make the recipe 'nouveau' or something?
Doug
- 3,208
- 7
- 30
- 41
12
votes
12 answers
How can I thicken whipping cream?
I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has resulted in many of my recipes failing with the…
Essential
- 223
- 1
- 2
- 5
12
votes
3 answers
Liquid made with cream and penicillium roqueforti?
In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before:
Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick blue liquid. The stuff has a fancy French name, but…
Cascabel
- 58,065
- 24
- 178
- 319
12
votes
4 answers
Ways/techniques to make things "fluffy/foamy" like whipped cream?
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored air. Like eating the foam on a hot chocolate or…
confused
- 223
- 2
- 6
12
votes
5 answers
Why does whip cream dispenser sometimes produce "ragged" cream?
Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. Any ideas what factor accounts for the difference?
Michael Natkin
- 30,230
- 16
- 86
- 172
11
votes
3 answers
How do you reduce a cream sauce?
My wife made a cream based sauce last night and the recipe said to "reduce" it.
The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted water for the broth)
I looked up how to reduce a…
Ovi Tisler
- 535
- 2
- 5
- 8
11
votes
3 answers
Can coconut cream be transformed into coconut milk, or vice versa?
Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I get coconut cream?
jontyc
- 4,086
- 10
- 38
- 50
10
votes
1 answer
Cream based substitute for milk
I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that adding some amount of water and sugar to the cream would get it closer to milk in composition.…
David Anderson
- 327
- 2
- 4
- 7
10
votes
5 answers
Why is cream curdled in coffee?
Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the creamer being too cold?
JustRightMenus
- 10,817
- 29
- 65
- 94