What exactly is heavy cream ? (non-english speaking native question)

Are you in the states? I don't know about other countries, but in
the states we have different grades of cream. The amount of
butterfat in the cream is what determines what type of cream it is.
I don't know the exact numbers, but plain old 'cream' will have the
least amount of fat while 'whipping cream' will have more, allowing
it to be whipped up light and fluffy. I've also seen 'heavy
whipping cream' at the stores, whose fat content, I assume, is
beyond that of regular whipping cream! Then, to add to the
confusion, I bought some 'heavy cream' at Trader Joes the other
day - it has the most butterfat I've ever seen at 40%! That stuff
is super thick, marvelous in coffee The label says it is
restaurant quality, so I don't think it's real common.

So - for your recipe that calls for heavy cream, I'd buy any variety
labeled 'whipping cream'. Unless you have a UK or Canadian recipe -
and everything changes!!

Michelle

We have had occasion to enjoy "Devon" cream from Great Britain. It is
very thick and creamy with a consistency just a bit thicker than sour
cream. It is not at all sour though, it has a wonderful natural sweet
(not sugary) taste.
George

Hueyduck wrote:
Hi everyone,

In many recipie, Heavy cream is mentionned.
I always assumed it was "heavy" opposed to "low-fat" cream.
Now, I am doubting this.
For me, there are2 kinds of cream.
One has a texture close to cream cheese, and is liquid only when hot,
not at room temperature.
The other is fluid at room temperatur and comes in small milk-carton
like package.
So, when I read: "Heavy cream", plain, without "fluid" mentionned, does
it mean I have to use the first kind or the second ?

Stupid question for many, I guess, but anyway....
Thanks.

Huey
============================================
Huey / started LC October 27th 2002
(1.74 m) 5ft 8 inch tall
lbs : 234 / 201 / 147 mini-goal : 187 lbs by June 11th 2004
kg : 106.4 / 91.4 / 67 mini-goal : 85 kg by June 11th 2004
============================================

On Mon, 24 May 2004, Hueyduck wrote:


One has a texture close to cream cheese, and is liquid only when hot,
not at room temperature.
The other is fluid at room temperatur and comes in small milk-carton
like package.
So, when I read: "Heavy cream", plain, without "fluid" mentionned, does
it mean I have to use the first kind or the second ?


Hi Huey,

Use the liquid cream that comes in a carton.


Thanks Carol. Quick answer
For my information, how do you call the other kind (the one that is more
like cream cheese) ?

Clotted cream? Marscarpone? Butter?

Martha




--
Begin where you are - but don't end there.

George Parton wrote:
We have had occasion to enjoy "Devon" cream from Great Britain. It is
very thick and creamy with a consistency just a bit thicker than sour
cream. It is not at all sour though, it has a wonderful natural sweet
(not sugary) taste.
George

Ooh, me too. Devon cream is incredible stuff! Just a spoonful or two of that
all alone is a major treat.
--
Debbie

Well, I live in Devon, England, and I have to admit I hate cream!!

Everywhere you go, you get offered clotted cream (thick cream with a crust
on the top). It is a real delicacy here, especially with scones and jam, to
make a "cream tea".

Also, here we have single cream and double cream. Single cream is very
liquid, almost like milk and not at all suitable for whipping. Double cream
is for whipping, so called because it usually whips up "double".

Amanda


"Debbie Cusick" wrote in message
...
George Parton wrote:
We have had occasion to enjoy "Devon" cream from Great Britain. It is
very thick and creamy with a consistency just a bit thicker than sour
cream. It is not at all sour though, it has a wonderful natural sweet
(not sugary) taste.
George

Ooh, me too. Devon cream is incredible stuff! Just a spoonful or two of
that
all alone is a major treat.
--
Debbie

"Amanda Beck" wrote in message
...
Well, I live in Devon, England, and I have to admit I hate cream!!
=========
Hey Amanda (where are you in Devon?)
I was born and raised in Plymouth, now living in the US. I miss the clotted
cream very much and my family back there think it's very funny to hear me
groan and drool on the phone when they tell me they are having a clotted
cream tea. That stuff is food for the gods.
Mrs.H
T2
Who's lost 35 lbs by LC.
Off Glipizide
Wearing my old jeans again.
HbA1c 6.0 from 6.7 6.5
Cholestrol 116 from 123

Well, I live in Devon, England, and I have to admit I hate cream!!
Everywhere you go, you get offered clotted cream (thick cream with a crust
on the top). It is a real delicacy here, especially with scones and jam,
to
make a "cream tea".

Also, here we have single cream and double cream. Single cream is very
liquid, almost like milk and not at all suitable for whipping. Double
cream
is for whipping, so called because it usually whips up "double".

Amanda


"Debbie Cusick" wrote in message
...
George Parton wrote:
We have had occasion to enjoy "Devon" cream from Great Britain. It is
very thick and creamy with a consistency just a bit thicker than sour
cream. It is not at all sour though, it has a wonderful natural sweet
(not sugary) taste.
George

Ooh, me too. Devon cream is incredible stuff! Just a spoonful or two of
that
all alone is a major treat.
--
Debbie

Hi,

I live in Crapstone, near Yelverton - know it? Only been here for just over
a year, I lived all my life on the Isle of Wight. This is a nice part of
the country though...

Amanda


"Mrs.H" wrote in message
nk.net...

"Amanda Beck" wrote in message
...
Well, I live in Devon, England, and I have to admit I hate cream!!
=========
Hey Amanda (where are you in Devon?)

barrdbarrbarr wrote:
Here in Canada, we have a cheese that is like a cross between cream
cheese and sour cream called "quark cheese". Could that be it?

We have quark in DK too - we use it like a yoghurt. We also have a
yoghurt kind of thing called fromage frais. More fluffy/creamy than
normal yoghurt. I'm thinking maybe quark and fromage frais is the same.

Pat wrote:

Sour cream is used all the time--the most classic recipe for it being beef
stroganoff. I sometimes use it as a condiment with all meat dishes and it
is used in "Tex-Mex" dishes to name two uses.

Quark is a bit thicker than sour cream. I have used it in Europe for a
topping over breakfast cereal (instead of milk). I first saw it used that
way in Switzerland. Quark is much more solid than sour cream.

Hmm, then it is not the same as in DK, where it is more like a mix
between mousse and sour cream.

Archon wrote:

barrdbarrbarr wrote:

Here in Canada, we have a cheese that is like a cross between cream
cheese and sour cream called "quark cheese". Could that be it?

We have quark in DK too - we use it like a yoghurt. We also have a
yoghurt kind of thing called fromage frais. More fluffy/creamy than
normal yoghurt. I'm thinking maybe quark and fromage frais is the same.

Quark is drained yogurt. Fromage frais just means fresh cheese and can
be any of a zillion different things.

Pastorio