Ingredients:
- i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm.
- light cream is between 18 and 30% butterfat
- light whipping cream is between 30 and 36% butterfat
- heavy whipping cream is between 36 and 40% butterfat.
- the colder cream is to start, and the colder it stays as you whip it, the easier and better it whips.
- if it is not cold enough , it doesn'tsp whip , it churns (no air is incorporated) which makes butter.
- when whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at.
- to prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee's heat, favor curdling of cream.
- here are some facts and tips on using cream or milk in hot dishes.
- 1) the lower the butterfat (milkfat) content, the more likely cream is to separate.
- light cream is between 18% and 30% butterfat
- light whipping cream is 30% to 36% butterfat
- heavy cream (heavy whipping cream) is 36% to 40% butterfat
- when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume.
- freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace.
- cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.
Directions:
- WHIPPING CREAM
- Whipped cream:
- Cream will whip better better if you add a pinch of salt.
- When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.
- When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about 1/2 whipped, add the sugar and vanilla and continue to whip. If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.
- • 1 cup heavy cream
- • small pinch of salt
- • 1 to 2 tablespoons sugar
- • 1/2 teaspoon vanilla
- Individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing*. Place dollops of whipped cream on baking sheet and freeze. Once solidly frozen, remove dollops and store in the freezer in freezer containers.
- *(Cream whipped after freezing and thawing does not become as stiff as never-frozen cream).
- WHIPPING CREAM SUBSTITUTES
- Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water. Chill Well.
- Whip to soft peaks.....
- Add 1 TB Lemon Juice.....
- Whip to soft peaks again.....
- Beat in LIGHTLY 2-4 TB sugar.
- Evaporated milk whips to three times its volume.
- Chill 12 hours in freezer till ice crystals form.
- Add 3 Tablespoons lemon juice for each 13 oz can.
- Whip until stiff.
- Heavy cream is a dairy product that is sometimes called whipping cream as it is called for in many recipes and usually requires whipping or mixing with a high-speed mixer. Heavy cream is a grade of cream that has a butterfat content of between 36 and 40 percent. Though in the UK higher butterfat weight cream is available, heavy cream with a butterfat content of 40 percent is the highest butterfat weight cream available in the United States. In other areas, heavy cream is also called double cream
- In cooking, heavy cream is often called for as an ingredient after it has been whipped. Heavy cream doubles in volume after it is whipped and whips best when it is cold to start with and stays cold while whipping. If the cream is not cold enough it won’t whip well and may need to be re-chilled. After it has been whipped to the proper volume, the whipped cream is usually folded into other ingredients.
- Some recipes do call for heavy cream without whipping. In these recipes heavy cream can be substituted by the cup with a ratio of 3/4 cup (6 ounces) milk and 1/3 cup (5 1/3 tablespoons) butter, not margine Heavy cream, like other dairy products, is perishable and requires proper storage and safe handling. Unless it has been pasteurized to 300 degrees Farenheit (149 degrees Celsius), it should be kept in the colder part of the refrigerator and not the door. Recipes prepared with heavy cream should be properly stored once cooked.
- Aside from cooking and baking, heavy cream is also used in many mixed drinks including Irish Coffee , Godiva cream, eggnog, and Mekong. Heavy cream may also be whipped as a garnish to top coffee drinks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86740 Kcal (363163 kJ) | ||
| Calories from fat | 21420 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2380g | 3662% | |
|---|---|---|---|
| Cholesterol | 9350mg | 3117% | |
| Sodium | 49320mg | 2055% | |
| Total Carbs | 14284g | 4761% | |
| Sugars | 12750g | 51000% | |
| Protein | 2380g | 4760% | |
| Vitamin C | 680mg | 1133% | |
| Vitamin A | 340mg | 11333% | |
| Calcium | 85000mg | 8500% | |
| Amount Per 100 g | |||
| Calories | 1663.6 Kcal (6965 kJ) | ||
| Calories from fat | 410.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.65g | 3662% | |
|---|---|---|---|
| Cholesterol | 179.32mg | 3117% | |
| Sodium | 945.91mg | 2055% | |
| Total Carbs | 273.95g | 4761% | |
| Sugars | 244.53g | 51000% | |
| Protein | 45.65g | 4760% | |
| Vitamin C | 13mg | 1133% | |
| Vitamin A | 6.5mg | 11333% | |
| Calcium | 1630.2mg | 8500% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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