Everything Creamy on the Brainy Gourmet...

Cooking with heavy cream... 

 

There's regular heavy cream, whipping cream, double cream, evaporated milk, and heavy whipping cream, but what's the difference between them all? 

For instance, heavy cream is the thick part of the milk that rises to the top due to its high fat content. With about 36-40% fat, it has one of the highest fat contents compared to other dairy products. Whipping cream comes in at a close but lighter second, with about 30% milk fat. In comparison, the half-and-half you might put in your morning coffee has about a 10.5 to 18% milk fat content.

Evaporated milk is milk with about 60% of its water removed, while half-and-half is a mixture of equal parts whole milk and cream. Evaporated milk and half-and-half are not the same, though they can be used as substitutes in some recipes. 

Double cream is a type of cream, often used in the UK and other regions, with a significantly higher fat content (around 48%) than heavy cream (36% or more), making it richer and thick. 

Now, if all you have is heavy cream in your frig at home... you're good. You can make a multitude of rich creamy meals... everything from creamy soup, to gravies, to stews. 

Check these out ~ Type the word cream in the search box on the upper left of this blog and see what comes up. You can also try: stews, soups, gravies, sauces...

 

~ Tutti a Tavola