| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1353.2 | whipping=heavy | VAXUUM::FARR | | Fri Aug 26 1988 11:50 | 7 |
|
You can substitute whipping cream for heavy cream (pretty
much the same thing). Recipes that call for heavy cream
usually want the cream to thicken into a sauce. 1/2 and 1/2
won't do that.
Julie
|
| 1353.3 | 1/2 & 1/2? | HPSRAD::HWANG | | Fri Aug 26 1988 12:13 | 3 |
| What does half-and-half consist of? Half heavy and half light cream?
--wch--
|
| 1353.4 | Reposting of 1353.1 | SSGBPM::KENAH | Now draw a giraffe... | Fri Aug 26 1988 12:14 | 14 |
| The difference between one type of cream and another is simply
the amount of butterfat. Half and half is a 50/50 mixture of
milk and light cream. In some parts of the country, heavy
cream is synonymous with whipping cream; in other parts of the
country, whipping cream has slightly more butterfat that heavy
cream.
To answer your substitution question: yes, you can use whipping
cream instead of heavy cream. The difference in butterfat content
shouldn't make any difference. (If it does, it would probably only
make the sauce a bit thicker.)
andrew
|
| 1353.5 | Half-and-half does not whip | CADSYS::RICHARDSON | | Fri Aug 26 1988 12:46 | 6 |
| Around here (central Mass.) heavy cream is very thick cream. It
will whip, so you can use it in place of whipping cream if it is
all you can find (probably has more effect on your waistline, though!).
Just don't try to use half-and-half in place of whipping cream -
it won't whip! In a sauce, any kind of cream, or even milk if you
are dieting, is probably OK.
|
| 1353.6 | Be creative | DLOACT::RESENDEP | following the yellow brick road... | Fri Aug 26 1988 17:32 | 6 |
| I usually use whipping cream if heavy cream is called for, and half
and half if light cream is called for. Also, I have been known
to use half whipping cream, half milk if I happen not to have any
half and half on hand.
Pat
|
| 1353.7 | | VIA::GLANTZ | Just a bag of quarks & leptons | Mon Aug 29 1988 09:46 | 16 |
| Wouldn't it be great if they just listed the butterfat content on the
carton? Nah, that would be too easy for the consumer - then you
wouldn't go flying out to the 7-11 in a tizzy when you ran out of
whipping cream for a special dessert, but still had some heavy cream
around.
Actually, it's possible that, for whipping purposes, whipping cream
does hold up better than heavy cream. I've seen added ingredients like
carrageenan (used as "a stabilizer" presumably to keep it from
separating or going bad too early) listed on cartons of some dairy
products. And most pastry shops use whipped cream stabilizer (an
"industrial strength" version of corn starch) to keep whipped cream
from falling. If you use too much of this stuff (very easy to do),
your whipped cream takes on the consistency of concrete.
- Mike
|
| 1353.8 | ref on milks, too. | BANZAI::FISHER | BMB Finisher | Tue Aug 30 1988 05:13 | 4 |
| I always open my "Joy of Cooking" to get a refresher course on the
differences between different types of creams.
ed
|
| 1353.9 | CREAM: What is 35%? | POCUS::FCOLLINS | | Fri Mar 30 1990 13:14 | 8 |
| Does anyone know what 35% cream is? It sounds as though it should
be light cream.
I've seen some recipes on TV by Pasquale that calls for 35% cream.
Thanks for your help.
Flo
|
| 1353.10 | H*E*A*V*Y | MARLIN::MCGAN | | Fri Mar 30 1990 14:14 | 4 |
| 36% cream is HEAVY cream.
/phil/
|
| 1353.11 | 36% is just heavy enough | PENPAL::CLEMINSHAW | Conanne | Tue Apr 03 1990 16:51 | 8 |
| As I found out last weekend making Ms. Wilde's chocolate-ganache
raspberry tart thing, Whipping Cream is 30 - 36% butterfat, but HEAVY
cream is 36 - 40% butterfat. (I looked it up in the Joy of Cooking.)
....and I'm glad I looked it up BEFORE I poured the cream over $4.50's
worth of swiss dark chocolate!!
Peigi
|