Question: Heavy Cream

Anyone know exactly what Heavy Cream is for the recipes. In Canada in the
Dairy Section what would you look for?

"Dolene" wrote in message
...
: Anyone know exactly what Heavy Cream is for the recipes. In Canada in the
: Dairy Section what would you look for?
:
:
I'm not a Canadian but the other name I'd call Heavy Cream is Whipping
Cream. I'm not a good cook either, but I'd substitute any cream for
Heavy Cream - I also do the same for milk.

Jois

firstjois wrote :


"Dolene" wrote in message
...
: Anyone know exactly what Heavy Cream is for the recipes. In Canada in
: the Dairy Section what would you look for?
:
:
I'm not a Canadian but the other name I'd call Heavy Cream is Whipping
Cream. I'm not a good cook either, but I'd substitute any cream for
Heavy Cream - I also do the same for milk.


In the UK it's called Double Cream.

X
MW

This is from Epicurious.com:

Heavy cream, also called heavy whipping cream, is whipping cream with a milk
fat content of between 36 and 40 percent. It's usually only available in
specialty or gourmet markets. Whipping cream will double in volume when
whipped.

Do be careful in Canada as I believe many of our whipping creams contain
sugar/carbs. I am not sure if the % is higher than US based Atkins recipes.

Louis


"Dolene" wrote in message
...
Anyone know exactly what Heavy Cream is for the recipes. In Canada in the
Dairy Section what would you look for?

"Dolene" writes:
Anyone know exactly what Heavy Cream is for the recipes. In Canada in the
Dairy Section what would you look for?

This is what the U.S. thinks heavy cream is:

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

So, find something with the same info on the label and that's it.

I couldn't believe it... just checked - my whipping cream, in
Canada, contains dextrose. Didn't even think to check. Thanks
for the tip.

Louise

"Louis McEniry" wrote in message
.. .
: This is from Epicurious.com:
:
: Heavy cream, also called heavy whipping cream, is whipping
cream with a milk
: fat content of between 36 and 40 percent. It's usually only
available in
: specialty or gourmet markets. Whipping cream will double in
volume when
: whipped.
:
: Do be careful in Canada as I believe many of our whipping
creams contain
: sugar/carbs. I am not sure if the % is higher than US based
Atkins recipes.
:
: Louis
:
:
: "Dolene" wrote in message
: ...
: Anyone know exactly what Heavy Cream is for the recipes. In
Canada in the
: Dairy Section what would you look for?
:
:
:
:

On Mon, 9 Feb 2004 10:45:30 -0400, Dolene wrote:

Anyone know exactly what Heavy Cream is for the recipes. In Canada in the
Dairy Section what would you look for?

I've always used 35% cream when a recipe calls for heavy cream.

--
Jim Marnott
231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later)
Atkins since 22 May '03
Gym since 1 sept '03

Why would they put sugar in whipping cream??

~Patty
StoneMoon wrote in message
...
I couldn't believe it... just checked - my whipping cream, in
Canada, contains dextrose. Didn't even think to check. Thanks
for the tip.

Louise

"Louis McEniry" wrote in message
.. .
: This is from Epicurious.com:
:
: Heavy cream, also called heavy whipping cream, is whipping
cream with a milk
: fat content of between 36 and 40 percent. It's usually only
available in
: specialty or gourmet markets. Whipping cream will double in
volume when
: whipped.
:
: Do be careful in Canada as I believe many of our whipping
creams contain
: sugar/carbs. I am not sure if the % is higher than US based
Atkins recipes.
:
: Louis
:
:
: "Dolene" wrote in message
: ...
: Anyone know exactly what Heavy Cream is for the recipes. In
Canada in the
: Dairy Section what would you look for?
:
:
:
:






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The_Pittmans wrote:
Why would they put sugar in whipping cream??

When it's labelled "whipping" or "heavy whipping" instead of heavy
cream, they often add dextrose for extra sweetness or milk powder for
extra thickening. Always check labels on cream. (Added guar gum is
also common for thickening, but that's just a fiber thickener.)


StoneMoon wrote:
I couldn't believe it... just checked - my whipping cream, in
Canada, contains dextrose. Didn't even think to check. Thanks
for the tip.

--
jamie )

"There's a seeker born every minute."

Jim Marnott wrote in message .. .
On Mon, 9 Feb 2004 10:45:30 -0400, Dolene wrote:

Anyone know exactly what Heavy Cream is for the recipes. In Canada in the
Dairy Section what would you look for?

I've always used 35% cream when a recipe calls for heavy cream.

LOL I found out the hard way that straight cream will make things
mighty thick. I would use half cream half water.Laureen