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8:23 am
September 30, 2010
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I have pondered this question for ages & asked many a dairy worker with no clear answer so I would like to pose the question to those who might be more knowledgeable, YOU!
What is the difference between cream, heavy cream, heavy whipping cream, and whole milk?
I have recipes that call for cream and heavy cream, but that is nearly impossible to find @ my local groceries & while I do not mind to travel a bit to get farm fresh ingredients, with the recent bad weather I am staying close to home.
I am uncertain how the different milks will effect my recipes so I am hoping someone here can help.
Thanks In Advance,
Annette
8:32 am
April 1, 2009
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Hello–any time I have a recipe that calls for cream, I always use a heavy whipping cream and so far have had no problems. I have even posed your question to employees in the dairy department of stores and they don't seem to know either, I think it make have something to do with the amount of butterfat.
I use the heavy cream for everything from baking, whipped cream, butter and making our ice cream, it never has failed me.
9:30 am
February 10, 2009
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Half and half is about 10.5% fat
light cream, a.k.a table cream, a.k.a. coffee cream, aka single cream – 18% fat, won't whip well.
light whipping cream has about 30 to 36% fat – (often used for whipped cream or as coffee cream)
heavy whipping cream has more than 36% fat. (it will whip up well too, but will be … well, heavier! Not as poofy when it’s whipped, good for in recipes too. Quite versatile actually.)
extra heavy cream that has 40% fat or greater. (best really only for recipes that have cream incorporated IN them I find it will whip, but not what we're used to.)
10:53 am
September 30, 2010
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So I have a recipe for a cookie icing that calls for cream, which would you assume it be?
Annette
11:03 am
February 10, 2009
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I'd use whatever I had on hand or was easy to get for that C8keWench! If it's just a simple icing, I think any will do very well. hehe, I'd probably get light whipping cream, use it for that then use the rest in my coffee. There's been times though that I've gone to get one, and the store only had another, so I get it and use THAT one. Only a problem if you need it for whipping and they don't have one that will.
I usually sneak a little of any of the above for a couple mornings worth of coffee drinking delight. MMmmmmmm!
11:07 am
April 1, 2009
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C8keWench said:
So I have a recipe for a cookie icing that calls for cream, which would you assume it be?
Hi Annette, I don't know what the other ingredients in the frosting are, but I make a frosting for sugar cookies using the standard powdered sugar, butter, a bit of vanilla and cream, but instead of the cream, I use evaporated (canned milk) and it always turns out perfectly, and the butter gives it a nice rich flavor.
11:00 pm
September 30, 2010
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not sure, but I think those are all the ingrdients in the recipe, i don't have it in front of me right now. I have some evap milk in the pantry, should I use the same amount as the recipe calls for or should I adjust for the thickness of the evap? Also, do you rehydrate the evap milk first?
12:14 am
December 14, 2010
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For frosting you can use butter or cream cheese, milk or fruit juice, vanilla or any other flavor. The only common ingredient to all of them is powdered sugar. Concentrated orange juice makes a wonderful orange frosting .
1:06 am
October 17, 2008
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With frosting, the thicker the milk, cream, whatever you're using, the thicker and fluffier your frosting will be. I would just use the evaporated milk. I've several times used the flavored liquid coffee creamer to make my frosting….thick and fluffy and flavored!
9:25 am
April 1, 2009
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Cindy, what an excellent idea, I use a macadamia nut flavored creamer, what a wonderful flavor that would be for frosting. I am anxious to try that on a very dark chocolate cake. Thank you
10:11 am
September 30, 2010
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I use coffee creamer to make my cake balls, but I've never tried it in icing before. Does it make the nice smooth cookie icing, or is it more of a buttercreme?
Annette
12:55 pm
September 19, 2010
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As far as deciding what cream to use in a recipe calling for "cream," I agree with the others. If it is to be whipped, I'd use whipping cream or heavy whipping cream. Both will work. For light cream, I'd use half-and-half. If it just says cream, I'd use whipping cream or heavy whipping cream, whichever is handy.
I also frequently substitute evaporated milk in the same amount for cooked items. In fact, I used to make caramels with evaporated milk instead of whipping cream and no one ever noticed – they just sucked them down and asked for more. Since then I discovered a caramel recipe from Bon Appetit that doesn't require constant stirring if you use real cream, so now I use cream when I make my annual caramels for Christmas. I've never made a cooked frosting with evaporated milk, but I have made buttercream icing with evaporated milk. It makes a rich, super-smooth frosting.
Here's a low-fat tip: in many cooked recipes you can substitute fat-free evaporated milk for cream. I do this for recipes like Turkey Tetrazzini and it works great. Lots of us aren't getting huge amounts of daily exercise by working our fannies off around a farm all day, so shaving off calories where it doesn't make a particularly noticeable difference helps. (For the caramels mentioned above, I used the regular evaporated milk, though.)
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