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

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 14:57:47 +0200, Hueyduck
wrote:

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 ?

Hi Huey,

Use the liquid cream that comes in a carton.

Carol

--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

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) ?

Huey

On Mon, 24 May 2004 15:11:56 +0200, Hueyduck
wrote:

Thanks Carol. Quick answer

No problem! :-)

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

We call that "something we don't have in the States." I'd love to try it
sometime if I ever run across some, though.

Carol

--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Hueyduck wrote in
:

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) ?

Sounds like sour cream

Peter Strömberg wrote:

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


Sounds like sour cream
It may well be that. What I describe is cream which consistance is
produced by fermentation.
So, it may simply be "sour cream". Doesn't it exist in the U.S ?

Huey

PS: Now that I know the 2 words, It seems to me that it sour cream is
to be found in the States, it is not used very often in reciepies, is it?

Hueyduck wrote:

Oh, and for the record, in french you get :

Heavy cream : Crème fraiche liquide (litterally: Liquid fresh cream)
Sour cream : Crème fraiche épaisse (litt. : Thick fresh cream)

Huey

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?

Regards,

Deb
260/211/135


Cate wrote:
Hueyduck wrote in news:40b20c19$0$19645
:


It may well be that. What I describe is cream which consistance is
produced by fermentation.
So, it may simply be "sour cream". Doesn't it exist in the U.S ?


Huey, are you referring to creme fraiche? That's slightly less thick than
what we in the US call sour cream, and it's not as, well, sour. Creme
fraiche can be bought in the states, but you usually have to go to a
specialty grocery, not the big chains.

This page has the fat contents and uses of different types of cream,
including what's common in the UK and in the US:

http://www.nationmaster.com/encyclopedia/Cream

From that page, heavy cream has 36% fat, while whipping cream has 30%. Many
grocery stores in the US only carry one or the other, so people in the US
often use them interchangeably.


Huey

PS: Now that I know the 2 words, It seems to me that it sour cream is
to be found in the States, it is not used very often in reciepies, is it?


In the US, sour cream is more often used as a condiment rather than as an
ingredient that will be cooked.

Cate

Heavy cream has these stats:

http://www.delorie.com/health/ns/?fid=01053

You can look up other types of "american foods" there, and compare the
labels to what you have available.

We call it whipping cream here I belive.

Mike

"Hueyduck" wrote in message
...
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
============================================