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hi, could someone please tell me where to get all these different creams in pakistan? i’m confused as to whether i can use simple cream because for desserts and icecream, i haven’t been able to find double or single cream. could someone please help a stranded cook? In the United Kingdom, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat. For cooking purposes, both single and double cream can be used in cooking, although the former can separate when heated, usually if there is a high acid content. Most UK chefs always use double cream or full-fat crème fraîche when cream is added to a hot sauce, to prevent any problem with it separating or "splitting". In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary. Thank you so much for your kind comment. I’m glad you can enjoy your coffee again. By the way, I’m Scottish so I hope you like my country and aren’t feeling the cold too much, given the recent weather.
I am based in southern France so I don’t know if the situation is different in the north. Having travelled nearly all over however I have as yet not found cream in the shops.
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My husband, who is despairing as to how to make whipped cream to fill his victoria sponge, is just off to Intemarche to buy some marscapone. I will pass on the tips I have read and let you know if it works. Thanks for all the comments and suggestions here. Sorry I’ve neglected the blog recently – and thanks to the builder from Hell we don’t currently have a kitchen. I hope we will soon, though. Then we’ll be cooking with gas again!
Cream” means that part of milk rich in fat which has been separated by skimming or otherwise and which is intended for sale for human consumption. The milk can come from cows, goats or sheep. The confusion comes in when you’re living in one country but using a book intended for another – for instance, if you’re living in the UK but using an Australian book, you might find yourself desperately trying to whip single cream and wondering why you’re not getting anywhere! ‘Single cream’ in the UK contains about half the fat that Australian ‘pure cream’ does and won’t whip no matter how long you spend trying. United KingdomI live in France and have a nightmare whipping cream. Having lived here for more than 7 years I still don’t understand fully their creams. I tend to get the best results from UHT chef’s cream that I’ve chilled but even so it froths rather than whips and doesn’t last long. Sterilised cream” means cream which has been subjected to a process of sterilisation by heat treatment in the container in which it is to be supplied to the consumer. Not, as you might think, fresh cream at all! It’s another sour cream, but with a higher fat content – typically more like 28-30%. Artifical or imitation cream I would have taken “pouring cream” to mean “whipping cream”. But there again that’s the only kind of cream I can easily get where I live so I use it for just about everything – even when double cream is called for. I’d say which to use depends on what you want to use it for, personally I’ve found that whipping cream can be used for most purposes, either poured or whipped, but double cream can give a richer-tasting result.
About half a tub of mascarpone (approx 130 gms), add about 100 to 150mls of 35% whipping cream and whip; add about 8gms of vanilla sugar, continue until it does not move when the bowl is at an angle. works a treat. The following definitions and terms have been defined/specified by the Provision Trade Federation (PTF) in the UK. Whilst not legally binding, they do establish a basis for a judgement as to what might be considered 'misleading'.I’ll do my best but I can’t promise anything. An article on French cream is a really good idea, though. Let’s see what we can make of it! Sour cream” or “ soured cream” means cream which has been fermented with harmless microorganisms or through acidification. So… any help identify what is Cooking Cream based upon everything above please? That would be for Scotland, UK as I’m thinking it must be double cream for fat content? Tagged: Clotted cream, Cooking, Cream, Crème fraîche, Double cream, Half cream, Heat treatment, Single cream, Sour cream, Whipping cream UHT can stand for ‘ultra-high temperature’ or ‘ultra-heat treatment’. Either way, it involves raising cream way above the usual temperature for sterilisation, but for a much shorter period of time – so the change in taste and colour is much smaller than is involved with sterilised cream. It’s a good standby if you can’t get fresh. Sour or soured cream
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