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Which cream to use...
3 Answers
for a simple pasta, bacon, mushroom and onion dish...
is single cream ok or too runny?... what about whipping cream? Is it called whipping cream here in the uk?
Thanks
is single cream ok or too runny?... what about whipping cream? Is it called whipping cream here in the uk?
Thanks
Answers
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You can use single cream but as the fat content (less than 20%) is low if you let it boil it curdles. Allow a hot dish to cool before adding the single cream. Single won't whip properly again cos of the low fat.
Double might be better option, or use creme fraiche which has an added culture to make it acid to taste. Fat is about the 40% mark too so it can stand heat a it better such as in casseroles or in a goulash.
Double might be better option, or use creme fraiche which has an added culture to make it acid to taste. Fat is about the 40% mark too so it can stand heat a it better such as in casseroles or in a goulash.
Darn tootin' - its the fat that does it every time....cream is sold according to the amount of milkfat it contains (or butterfat in another context)
Couple of handy hints then....If you try and whip cream from a warmer temp it will just churn and you have butter....make sure the cream is cold at the start.
But sour cream is used at room temp - make your own -don't buy the stuff.....add a dash of lemon juice to single cream and leave for 30 mins. then youhave a sour cream at half the cost of a tun labelled from the shops.
If you are whipping cream for a topping, use an icing sugar not caster or granulated. And if you add it near the end of the whipping you get a better volume too.
You probably need an idea for breakfast too then using cream...try these instant drop scones or breakfast biscuits as they are called in the US...
500g plain flour
1 tblspn baking powder
1 tsp salt
1 tblspn sugar
500ml double cream. Make sure it is well chilled, , so use straight from the fridge.
Preheat oven to 200C
Mix the flour, baking powder, salt, and sugar in a bowl. Add cream, then stir to make a light dough.
Drop balls of the dough onto an ungreased baking sheet about an inch apart - you should get about a dozen from the mix - and cook (middle shelf) for about 18 to 20 minutes.
Serve warm with lashings of jam.....
Couple of handy hints then....If you try and whip cream from a warmer temp it will just churn and you have butter....make sure the cream is cold at the start.
But sour cream is used at room temp - make your own -don't buy the stuff.....add a dash of lemon juice to single cream and leave for 30 mins. then youhave a sour cream at half the cost of a tun labelled from the shops.
If you are whipping cream for a topping, use an icing sugar not caster or granulated. And if you add it near the end of the whipping you get a better volume too.
You probably need an idea for breakfast too then using cream...try these instant drop scones or breakfast biscuits as they are called in the US...
500g plain flour
1 tblspn baking powder
1 tsp salt
1 tblspn sugar
500ml double cream. Make sure it is well chilled, , so use straight from the fridge.
Preheat oven to 200C
Mix the flour, baking powder, salt, and sugar in a bowl. Add cream, then stir to make a light dough.
Drop balls of the dough onto an ungreased baking sheet about an inch apart - you should get about a dozen from the mix - and cook (middle shelf) for about 18 to 20 minutes.
Serve warm with lashings of jam.....
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