Tag Archives: whipping cream

Heavy Cream – The Workhorse of Creams

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Whipped cream for Heavy CreamWith a variety of creams available, the cream of the crop is Heavy Cream, also known as 40% cream.  This is an update to my blog, Salvaging Whipped Cream.

The main difference between a carton of whipping cream and a carton of heavy or 40% cream is the amount of butterfat in the cream.  Plain whipping cream has 36% butterfat while heavy cream or 40% cream has 40%.  Heavy cream and 40% cream are the same thing.  The higher the amount of fat, the better the cream whips and holds after whipping.  Both of those pictured below are heavy cream. Continue reading

Bananas Foster Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Bananas Foster Ice CreamThis Bananas Foster Ice Cream is a variation of that marvelous no machine ice cream featuring condensed milk and whipped cream. It also features very little work!

An added ingredient, rum, keeps the ice cream from freezing rock hard and insures it stays nice and creamy for up to a couple of weeks (if it lasts that log) in the freezer.

Bananas Foster is made with brown sugar which is simply white sugar coated with molasses. Less for light, more for dark. Since this recipe does not use sugar, I added a bit of molasses to emulate the flavor of the brown sugar. Rum is used, not only to keep the ice cream from freezing, but as one of the flavors of Bananas Foster. Continue reading

Salvaging Over-Whipped Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Soft Peak 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