Cream is one of two by products of unhomogenized milk. Allowed to sit, the cream rises to the top while the equivalant of skimmed milk goes to the bottom. On the market today are pasteurized and ultra pasteurized cream. While the ultra pasteurized cream has a longer shelf life due to being heated to up to 300 degrees briefly, some feel it doesn’t whip as well. I don’t think it tastes as fresh as pasteurized cream so we never used it.
There are a good number of different types of cream today. They are classified by the amount of milk fat in them. In descending order they are:
40% or Heavy Cream – contains 40 percent milkfat
Whipping Cream – 30 to 36 percent milkfat
Light cream or coffee cream – between 18 ad 30 percent milk fat but is usually closer 20 percent.
Half and Half is a mixture of 1/2 milk and 1/2 cream. We did not stock it at the bakery. We simply made it by combining cream and milk when we needed it.
Cream is highly perishable and needs to be refrigerated and used within the “use by” date. We had a spell on several occasions at the bakery where the cream was spoiled before the date expired. It became a practice for us to shake the cream, open it and smell it before we used it. Fortunately, our supplier always took back any cream that had turned. Continue reading