Cooking Stack Exchange
Cooking Stack Exchange

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.

189 questions
8
votes
4 answers

When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?

Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut milk? In which kinds of dishes do we need which kind of substance to make it creamy?
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
8
votes
2 answers

What is Light Cream

I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
Brian Fisher
  • 545
  • 2
  • 6
  • 10
8
votes
1 answer

What is the difference between cream cheese and sour cream?

Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each other in some recipes, not in others. That is not what I am asking about. My question is…
NurShomik
  • 181
  • 2
7
votes
2 answers

how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle

how to combine wine in a cream sauce so it doesn't curdle?
Shelagh Kew Barker
7
votes
1 answer

What German product is the equivalent of cream in a recipe from the United States?

I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient: 1 cup cream, half-and-half, or milk Now I'm wondering what exactly the german equivalent of cream is, as there are many different types. Does…
user2495
  • 73
  • 1
  • 1
  • 3
7
votes
4 answers

Why do some countries prefer UHT milk and cream?

My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 to 1. The UHT products are sold in cardboard…
octonion
  • 605
  • 4
  • 10
7
votes
2 answers

Does adding brandy to whipped cream make it fall quicker?

I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy whipping cream by hand mixer until stiff peaks form. …
user4108
  • 71
  • 1
  • 1
  • 2
7
votes
2 answers

Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even with all the necessary precautions. Meanwhile a…
imakhlin
  • 171
  • 3
7
votes
3 answers

Whipping heavy cream with melted chocolate

This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to…
Matt W
  • 1,099
  • 3
  • 14
  • 22
6
votes
4 answers

Can coconut cream be made from coconut flour?

I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it. I read on a website that coconut cream is…
mr.b
  • 175
  • 1
  • 2
  • 6
6
votes
8 answers

How can I avoid chocolate truffle mix curdling?

We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
Russell Gallop
  • 501
  • 1
  • 6
  • 9
6
votes
3 answers

How can I thicken heavy cream without changing the flavor?

I am trying to make a thickened heavy cream that would be the same texture as "Creme Fraiche", but have not yet come to a desirable solution. As you guys know Creme Fraiche has a tangy taste similar to Sour Cream which is not what I am looking for.…
Babak
  • 61
  • 1
  • 1
  • 2
6
votes
2 answers

Can I preserve the shelf-life of a cannoli?

I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver them to my friends. The one time I have tried…
user5503
6
votes
1 answer

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of sponge cake with sauce, Diplomat cream and…
yuchtman
  • 63
  • 3
6
votes
2 answers

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a quick Google search and a few sites said I could…
bird
  • 378
  • 1
  • 3
  • 6
1 2
3
…
12 13