Cream

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mzahn97 - 09 Mar 2004 04:14 GMT

Lots of recipes call for cream or heavy cream. I find the following at the
grocery store:
Table cream
Whipping cream
Heavy whipping cream

Which of these are referred to in most recipes? I was told heavy whipping
cream when it refers to heavy cream, but I thought I would check it out. I
appreciate the feedback from those who cook. Me - I just follow the recipes
when I understand the ingredients.

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Melisa
203/166/140 @ 5'4" STILL
http://www.users.qwest.net/~ztimm/blog/

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The Queen of Cans and Jars - 09 Mar 2004 05:08 GMT

> Lots of recipes call for cream or heavy cream. I find the following at the
> grocery store:
[quoted text clipped - 6 lines]
> appreciate the feedback from those who cook. Me - I just follow the recipes
> when I understand the ingredients.

whipping cream, heavy whipping cream and half & half all function so
similarly in most recipes that you can typically interchange them
without fear.

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Tara. - 09 Mar 2004 05:20 GMT

Just check the label that there is nothing else added to the cream - no
thickeners, sweeteners etc. It should just be cream, at about 6.6g carbs
per cup.

--
Tara
www.dazzled.com/lowcarb - my homepage

> Lots of recipes call for cream or heavy cream. I find the following at the
> grocery store:
[quoted text clipped - 11 lines]
> 203/166/140 @ 5'4" STILL
> http://www.users.qwest.net/~ztimm/blog/

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B - 09 Mar 2004 12:28 GMT

Here the % of butter fat are pretty specific when describing these 3 items:

Table Cream 18%
Whipping Cream 35%
Heavy Whipping cream 50% <-- haven't seen it in YEARS!
Half & Half 10%

As we haven't seen the 50% stuff in eons, most recipes calling for whipping
cream are referring to the heaviest cream possible. Obviously in sauces or
soups you could easily substitute any of these. Just try to 'whip'
half&half or table cream into whipped cream (dessert), just doesn't work
too well!

Anyone else have 2 cents?

> Lots of recipes call for cream or heavy cream. I find the following at the
> grocery store:
[quoted text clipped - 11 lines]
> 203/166/140 @ 5'4" STILL
> http://www.users.qwest.net/~ztimm/blog/

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Jean M. - 09 Mar 2004 16:25 GMT

>Here the % of butter fat are pretty specific when describing these 3 items:
>
[quoted text clipped - 10 lines]
>
>Anyone else have 2 cents?

We get the 40% store name heavy cream or Pevely brand, also 40%.
That's what DH and a friend used the first time they made ice cream,
and it turned into butter. They ate it, too. blech.

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