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Quick Question

post #1 of 5
3/9/07 at 1:00am
Thread Starter 
I was wondering, when they say "cream" in dessert recipes, do they mean whole milk, or is there a thicker cream I'm supposed to use?

Sorry, I know it's a dumb question..
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post #2 of 5
3/9/07 at 1:38am

Nope

No not whole milk, it means Heavy Cream or Whipping Cream (unwhipped of course) - that's the trade name for it. They are fairly interchangable. They are about 40%fat. Depending on the recipe, it is usually not interchangable with milk or any lesser fat product.


Unless "cream" is refering to the directions. In that case it usually means to beat fat and sugar together but again, it would depend on the recipe.
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post #3 of 5
3/10/07 at 8:48am
Thread Starter 
Wouldn't the cream turn all fluffy? When you make ganache for example...
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post #4 of 5
3/10/07 at 10:46am

I'm guessing from this question that you assume whipping cream must be whipped. Indeed it does not. It can be and very often is used in its unwhipped liquid state in recipes. In ganache for example the liquid cream is mixed with melted chocolate.

As Chef Breton says, cream can have two meanings; one is the dairy product and the other is a process whereby butter and sugar are beaten together.

You can find heavy (whipping) cream in cartons in the diary isle of the grocery store.

Where are you located? If not the US maybe the product or packaging will be different.

Jock
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post #5 of 5
3/10/07 at 9:12pm
Thread Starter 
Oh thanks.

I've seen it everywhere in supermarkets.

Thanks guys!
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