08/12/2022
DIFFERENT TYPE OF CREAM
1. HEAVY CREAM (30-36% FAT)
Heavy, or ‘pure’ cream is probably what most people think of as the year zero of whippable dairy. It’s the thinnest of the creams, perfect to add to a creamy pasta sauce or rich mushroom situation. Heavy cream will never whip into the soft peaks required for a dessert – make sure you have thickened cream for this, which has gelatine or other thickeners added
2. DOUBLE CREAM (43-60% FAT)
Double cream can also be whipped, and will hold its shape well enough to be piped. It can also withstand boiling and freezing. it’s very versatile and has one of the highest fat contents of all creams.
3. CLOTTED CREAM( AT LEAST 48% FAT)
Clotted cream has its origins in Cornwall and Devon – the capitals of cream tea in South West England. Its ridiculously thick, luxurious texture is the product of fat making up nearly half its content, and the process of indirect heating (scalding or clouting) which thickens and ‘clots’ somewhat.
4. SOUR CREAM (10-19% FAT)
Sour cream is much lower in fat than it’s traditional sweeter counterparts, and it also has the important inclusion of active culture – Lactobacillus to be precise – which gives it its sour taste.
5. CRÈME FRAÎCHE (38-48% FAT)
Similar to sour cream, crème fraîche is richer and thicker due to its higher fat content. Purists say that the best crème fraîche comes from the area of Normandy called Isigny-sur-Mer, but we’ll forgive you for looking a little closer to home for this.
6. MARSCAPONE (70% FAT)
That most heavenly of creamy Italian fluffiness, marscapone is another dairy product that benefits from the addition of lactic acid. This voluptuous invention of the 16th century in Lodi and Abbiategrasso (southwest of Milan) is best known for its inclusion in moreish tiramisu, but it can also be used in other cooking, for example as a thick and enriching addition to risottos
7. BUTTER (OVER 80% FAT)
After you’ve had your fun with cream, it can begin to be whipped into shape until the churning separates liquids from solids and forms butter. It’s a scientific fact that no matter what you do to margarine or olive spread, it will never taste quite as good as softened butter liberally spread on a chunk of sourdough bread
8. BUTTERMILK
The product of the separation that occurs when cream is whipped into butter, buttermilk is thicker than milk and also has a slightly tart flavour. Buttermilk can be drunk straight, and also used in baking. Irish soda bread relies on a combination of the acid in buttermilk reacting with sodium bicarbonate, a rising agent, to leaven the bread and make it rise. Use it for perfectly fluffy pancakes that aren’t overly sweet!
Now you can make your dessert and top it with various type of cream according to your liking 😍 😍
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