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Question about Heavy Cream Powder

post #1 of 10
11/28/07 at 9:08am
Thread Starter 
I recently bought a pound of Heavy Cream Powder online. It did not come with instructions for reconsituting it. I am not able to get in touch with the company. Would any one be able to help me? I would appreciate it.

Thank you,
George
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post #2 of 10
11/28/07 at 10:01am
depends what level of fat content you want. 40%...50% etc?

Just like milk, cream is fluid because it has moisture...read water.

So, depending on your application, you are the one who should decide how much moisture to add back in.

Less for a good thick alfredo sauce, more if you're going to pour it in your coffee. Play around with a little to see what it gives you, take note of the results and go from there

Cat Man
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post #3 of 10
11/28/07 at 10:07am
Thread Starter 
The powder I have has a 72% butterfat content. Should I still do as you said?

Thank you,
George
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post #4 of 10
11/28/07 at 10:14am
yes you should...the remainder of the ingredients should basically be milk solids.

Think of it like butter when you clarify it and let it settle.

Milk solids/moisture on the bottom, fat in the middle, and the salt floats to the top. those 3 ingredients equal butter. The only reason butter has salt is because it's a cheap ingredient.

Must have been expensive to buy, I'm curious what you paid.

Do you not have a fridge?..Why not just buy heavy cream at the store?

Cat Man
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post #5 of 10
11/28/07 at 6:08pm

heavy cream

what possessed you to buy it in the first place?

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #6 of 10
5/18/10 at 8:47am

I feel your pain for an actual answer. Why buy it? Because maybe you're a baker who uses heavy cream in small or unpredictable amounts and want a shelf-stable product, am I right? Powdered milk tends to be one cup to three cups water to make three cups milk. Don't know if the cream product's the same way, but if it's 72% and you want a standard 40% heavy cream, seems to me you should add 1.8 X water to it. Three years later I'm guessing you figured it out though. So if you're still on this site, would you mind sharing how it worked out for you? I'm curious.

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post #7 of 10
2/29/12 at 2:31pm

I just purchased a canister of 'heavy cream powder' and it came with no instructions on how much powder to use with how much water.

 

I purchased this because I don't keep heavy cream on hand. I am anxious to use this. Will let you know how it turns out.

 

Wanda

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post #8 of 10
2/29/12 at 6:29pm

Just curious, what's the shelf life on cream powder?

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post #9 of 10
3/6/12 at 10:22am
Quote:
Originally Posted by Cat Man View Post

yes you should...the remainder of the ingredients should basically be milk solids.

Think of it like butter when you clarify it and let it settle.

Milk solids/moisture on the bottom, fat in the middle, and the salt floats to the top. those 3 ingredients equal butter. The only reason butter has salt is because it's a cheap ingredient.

Must have been expensive to buy, I'm curious what you paid.

Do you not have a fridge?..Why not just buy heavy cream at the store?

Cat Man


Very informative.. Thanks for the post.

 

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post #10 of 10
6/13/12 at 8:55am
My friend, i just bought heavy crm powder w/72%Butterfat (online via amazon) by Culinary Essentials from "Chef Wil Golfarb" aka "WILPOWDER" products. anyway- i emailed them as well w/same question- guess they figure since this is being sold to "PROS"...then we should automaticallly KNOW how to mix- w/o directions. i did get e return email from them; albiet brief. i also phoned- and they were corporate- so that was brief too.i was told to mix: 3:1 RATIO ( 3PARTS WARM LIQUID TO 1PART POWDER. product has a shelf life up to 12-18mos opened ; as long as you dont expose it exceeding 80degrees and 70% humidity. just try to keep cool/dry location. mine is in a room that is kept around 72degrees all yr long- so im thinking i'll get approx yr out of it. NOTE: THIS PRODUCT NEEDS NO REFRIGERATION AT ALL. I PROMISE THIS IS TRUE.. I ADDED like half a cup to a gallon of nonfat powdered milk the other day to make it like 2% AND also to improve texture and taste. dear hubby- had NO IDEA he was drinking powdered milk. i even used leftover WHEY LIQUID from making homemade yogurt (from the powdered milk mixed w/regular) and added it also to the milk increasing nutritional content AND mimicking milk flavor further... good luck and enjoy the flexibility and convenience of using powdered items. theyre economical and grandma says they were popular in the depression era as well. -NJchefdelacasa
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