Cream Facts and Tips

Before being processed cream has a fat content from 35 to 45%. Milk is then added in various amounts to make all the different kinds of cream available in stores. The more butterfat in the cream, the better it will whip and keep its shape. Most people feel the fattier creams have the best taste and don't curdle as much when used in cooked dishes.

TYPES OF CREAM

There are a number of different kinds of cream and they have different uses. The following are those that are usually found in supermarkets, listed in the order of fat content.

Single or Light

This cream has the lowest percentage of fat and has many uses.

Half and Half

This cream is a mixture of 1/2 whole milk and ½ cream. It cannot be used for whipping, but can be used as a substitute for a heavier cream in recipes if you want to have less fat but a creamy taste.

Whipping

This cream has enough fat so that it can be whipped for some uses, but it doesn't keep its shape as well as heavy cream.

Heavy or Heavy Whipping

Because it has more fat, heavy cream will keep its shape and has twice the volume.

Double

This is the British version of heavy cream, but has a little more fat. For that reason it has to be watched carefully when beating it so it doesn't get too thick. It is generally not available in the United States.

When you go shopping for cream, you may see it labeled "pasteurized" or "ultra-pasteurized." The ultra-pasteurized has been heated to a high temperature so it will keep longer. It doesn't whip as well as pasteurized, as it isn't as light and doesn't keep its shape as well. Many people feel regular pasteurized cream tastes better.

HOW TO WHIP CREAM

It's easy to whip your own cream. It's important for everything to be cold, so keep cream in the refrigerator until ready to whip. Chill bowl and beaters for a few minutes. Add sugar while whipping on medium speed until it makes soft peaks. If you like it flavored add one teaspoon vanilla.

STORING

As with milk, refrigerate cream as soon as you bring it home, putting it on a shelf rather than the refrigerator door. An open carton should be used within a week.

There's a difference of opinion about whether cream should be frozen, as it sometimes separates when it thaws. But it can be shaken to bring it back to its original texture. If you freeze it, leave about a half inch of space so it can expand. Let it thaw in the refrigerator.

Another way to freeze it is to beat it until stiff, then drop it by spoonsful onto a baking sheet lined with parchment paper and put it in the freezer. When they are frozen you can put them into a ziplock bag or air-tight container and keep them for several weeks in the freezer. This is so convenient when you want to put some whipped cream on top of gelatin or other desserts and don't want to take the time to whip it. Just thaw at room temperature for a few minutes and you're good to go.

USING CREAM

There are many ways to use leftover cream that you bought for a recipe and don't know how to use the rest. Often it spoils and has to be thrown away. Here are a few suggestions. Replace water with cream in baking recipes. Make a hot fudge sauce by heating cream and add chopped chocolate or dark chocolate chips, and stir until melted. Add cream to an omelet. Warm cream and add to mashed potatoes. If nothing else, you can combine equal amounts of cream and water (or more water according to your taste) and either use it in any recipe instead of regular milk, or drink it!


    By Selma Roth