I can never find heavy cream at grocery stores, there's always half and half and whipping cream.
I havenโt had any luck finding heavy whipping cream that doesnโt taste and smell like expired milk other than at Samโs Club. I recently learned that Costco pays their employees more and their executives less than Samโs. This makes me want to switch. I am curious how the heavy whipping cream is. This single item keeps me loyal to Samโs. Please share your thoughts, many thanks!
I am at a loss here because I've always used heavy cream as an additive in small quantities, not as a main ingredient. What can I bake using heavy cream?
Keto sounds like such an unsafe diet cause what the hell lol.
Not sure if this is the right sub, but seemed more align than r/cooking.
Iโve made several ice cream recipes now, with an ice cream maker and without, with eggs and without, but all of the recipes seems to have a ton of heavy cream in common. The ice cream turns out delicious, but ultra heavy to where the cream coats my spoon and makes it so I can only eat a tiny amount at a time.
How do I get that store-bought ice cream texture without using so much heavy cream or eggs? Do I use a thickener instead?
Hey!
I'm pakistani so I know heavy cream isnt traditional anyways but what are the alternatives. Im trying to come up with a healthier butter chicken recipe and want to omit the cream.
Some alternatives i've seen but can't use: Coconut milk, cashew paste, almond paste (cant use them because of nut allergies)
I've seen poppy seed paste but do you think that would work? Im not necessarily looking for the exact same texture/taste but something to add to the tomato base to make it more creamier. Any suggestions?
My fridge is malfunctioning in the heat and I have one quart of cream that might go to waste What should I do?
Hey everyone. So Iโve been seeing a lot of recipes I wanted to try and usually I can make them dairy free but one ingredient I have no idea how to replace is heavy cream. Does anyone know any substitutes? Thanks!
I've run out of cream for baking a swedish cheesecake. It's basically cottage cheese, eggs, almonds and cream baked low and slow. Would it work to replace with butter and milk so it has the same fat percentage as the heavy cream?
I've been trying to reduce some heavy cream for Salt, Fat, Acid, Heat's Pasta Alfredo recipe, but every time I seem to overshoot the temperature and end up with a curdled cream.
I read that the technique is to bring the cream to a simmer, which if I'm understanding properly means there should be small bubbles rapidly rising to the surface. What I saw during my last try, though, was a thin film that popped up on the surface that eventually became a foamy material which I guess is the fat that had separated out. This was after starting with the lowest temperature possible and slowly moving my way up, no higher than medium, until the simmering bubbles appeared. Is it normal to see this film before the bubbles show up? Should I be even slower with adjusting the temperature?
I know this may sound really basic to some of you but honestly I'm pretty stuck right now. Appreciate any tips that you guys have.
Iโve been trying to recreate mashed potatoes you could buy prepackaged forever. I thought to get the really rich creamy flavor I just needed to add more butter or more milk but nothing ever work. But last time I made potatoes, all I did was add salt and cream and they were perfect. I figured out the secret to making it exactly how I like it and Iโm never going back.
hi! i want to make my sister a red velvet cheesecake, however she is super lactose intolerant (gluten free as well) and most recipes iโve seen require heavy whipping cream. what can i use as a replacement?
iโm not sure if this is the right place to ask but if itโs not iโm more than happy to be redirected :) thank you!
i, m-17, start the night off with my buddy and randomly decide to check the bathroom mirror at his place, where i find just a whole bunch of old scripts half full. not one to look a gift horse in the mouth, i took 7mg of the 40 or so 1mg xans that were for his dog once upon a time. and blacked out for the rest of the week.
the most funny and only part either of us remember is my buddy waking up at 4am to me, covered in paint, chugging a bottle of half n half. the painting was of a purple duck, and itโs still on my wall looking fresh as fuck.
I can't find it anywhere.
People keep saying to use whipping cream, but that contains a thickener that gives a slimy mouthfeel. It's also less milkfat %, 35 instead of 45
I bought too much and now I have one of those 1 pint cartons and I have no idea what to make with it. I already made a pasta sauce with the amount I intended to buy, so I wanted to avoid doing that again, but I will if I need to. It's ultra pasteurized, so trying clotted cream is out.
I came across a few recipes for rice pudding in an instant pot that use both milk and cream, but I am wondering if just using the cream would work or would that be a waste of ingredients?
Thank you!
I know this may be a long shot, but does anyone know of a good substitute for heavy cream or sour cream that is lactose free, soy free, and tree nut/peanut free? Iโve found a good lactose free butter, but looking for something thicker and creamier for sauces, working around familyโs food allergies and intolerances, so everyone can enjoy the same meal. Weโre living in the U.S.. Thanks!
I made a layer cake that has "mousse" (whipped cream, orange-flavored cream cheese and powdered sugar to taste) and fresh berries as a filling. I have quite a lot excess mousse, so I was wondering if freezer could turn it into ice cream.
my manager was on the floor and she stared at the sticker in silence for a good 10 seconds before telling me to put it in a trenta and cross my fingers that itโs what they meant..didnโt get a photo bc we were in peak but yeah they def just push buttons at this point ๐ญ
Hey, Any suggestions on a heavy cream substitute for making ice cream? Heavy cream is expensive and hard to find where Iโm from. Iโve tried milk and melted butter but it never stays together the butter just clumps back up. Any suggestions on how to emulsify it or any alternatives that I could use to make ice cream?
A metal band covering Cream songs
So, I decided to get back into baking after about 15+ years not making anything. Baked my dad and step-mom a birthday cake (almond), all from scratch including frosting (lemon mascarpone) and filling (lemon mascarpone with raspberries and blueberries).
Now the issue is I ended up buying my heavy whipping cream at Costco. In the only available size: half gallon.
I now have most of a half-gallon of heavy whipping cream I'd like to use up before it goes bad, and am looking for some recipes that will use up a lot of it in one go. Preferably recipes that aren't too complex.
Probably going to do at least one cheesecake, if anyone has a good suggestion for a flavored (non-chocolate) recipe to use.
Does anyone have any suggestions on what to make?
Idrc if its authentic or not
