Cooking Stack Exchange
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Questions tagged [cream]

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.

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What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm from the cow's body heat. In what conditions it should stand and for how long, to obtain…
lowtoxin
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panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and served directly in the glass. If I were to make a…
David P
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gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for their mixture. Although the instructions on the…
David P
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Any strategies or tips on how to make juice into creams for filling cakes?

So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fresh Milk, melted butter and some flavoring. Will adding gelatin to water and juice make…
Fish Cake
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How to keep cream from separating in milk?

I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the cream will separate from the milk. Also, pasteurization or homogenization…
Nathan
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How can you thicken lactose free cream

I am trying to thicken lactose free cream and it does not thicken up the same as normal cream. Any suggestions.
Brian Hocking
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Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
mathgenius
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Does incorporating whipping cream in a chocolate syrup extend its shelf life?

We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a cake. However, we didn't need everything so there was some left in the carton. We looked…
Razgriz
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How can I make whipped cream if I can't always get cream?

I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a commercial powder called Dream Whip and milk. What are the…
Googlebot
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How can I make better eggless scones?

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?
Samiksha Singhal
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How long does the cream in a freshly baked chicken pie last for?

I am planning on baking a chicken pie that contains double cream tonight and serving it two days later. How long does the cream in the freshly baked pie last for? Do you think it will be still okay after two days?
Pedrickthechippy
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Will cooking previously-frozen cream make is less grainy?

I bake smoked fish in double cream with a sprinkle of cheese. I have frozen double cream and will use it if the cooking ensures a smooth sauce without a grainy texture. So I am really asking if cooking will smooth the texture.
Agnes Clare
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Is buttercream supposed to be piped straight away?

It took me a couple of attempts before I properly beat my butter and made fluffy buttercream for my eclairs (the filling is whipped butter plus condensed milk per my recipe). I put it into the fridge, took it out in a while, it got solid. I loaded…
Sergey Zolotarev
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Prevent matcha gelatination

I have made matcha (bubble tea powder + cream) in bulk and mixed with water and sugar, stored it in a large container and put it in the refrigerator. In couple of days the content become jelly-like, and had green deposit at the bottom. Is there any…
Andikac
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Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an imperfect one. Specifically I'm considering drinks,…
Lawtonfogle
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