What to do with heavy cream?
last month
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Substitute for Heavy Cream?
Comments (8)If I need something creamy for a sauce....I sometimes put skim milk (which always is in my refrig) with some cream cheese....another thing that is always in my refrigerator. It's amazing how little cream cheese it takes to make skim milk "cream-like'...or perhaps sour cream like. And I never use the reduced fat stuff, I also think it tastes strange. When I am trying to reduce the fat in a recipe I will just use milk....and if I am looking for some thickness, I will whirr in the blender with a little cooked rice. I always have evaporated milk but that's only for certain things where that "boiled" taste is necessary...like Grandma's rice pudding and her pumpkin pie. Linda C...See MoreProblem with heavy cream
Comments (4)I always chill the whipping cream in the freezer for 15 mins, along with the bowl and beater. I covered the cake with a cake cover (which I always use for black forest cake) and put it in the fridge right away. It's weird, it looks like I never put any cream in the cake. I've never seen anything like it with any other whipped cream. I am never buying that brand again, but since I still have some left to whip for the cake tomorrow, I will try your cornstarch suggestion. Thanks!!...See More99.999% finished cream kitchen (photo heavy)
Comments (22)old algebra- my GC is Eli Kogeman of Kogeman construction. He is on Monte Vista just north of Foothill. It is actually Upland, but most of his work is in Claremont. Did you get to the Claremont Heritage Tour in Sept? He did the addition, kitchen, bath and more on the house on 12th and Indian Hill. He actually made some of the outside shingles by hand to match the house. You can't tell which part is the old and the new. Lynn - I thought I had some better pics, but here is one of the FR looking into the kitchen. The grout is Linen From after demo...See MoreRaw Heavy Cream
Comments (9)Colleenoz, She mentioned that the water separated from the butter so she drained it off, leaving a mostly butter product that would make a nice lemon curd. So I was just mentioning products that southern people made with old separated cream before refrigeration was widely available. Its used like a butter/cheese. These items are all slow baked so its safe too. Sorry if I left out mentioning that once the water is removed from cream the remaining product is mainly butter, definitely would be called cheese not cream. Clotted cream, and cream cheese both tastes like butter and can be used like it. The product that the op mentioned has rocoufert cheese like tastes to it so has become a product of its own. Imho....See More- last month
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