What is a heavy cream?

Strong cream is a dairy product that is sometimes called whipping cream, as required in many recipes and usually requires whipping or mixing with a high -speed blender. It is a degree of cream that has a butter content between 36 and 40 percent. Although in the UK there is a higher weight cream, a heavy cream containing 40 percent is the highest butterfly cream available in the United States. In other areas, this product is also called double cream.

When cooking, it is often required as an ingredient as an ingredient. The cream doubles in the volume after it is whipped and the whips best when it is cold to start with and remains cool and whips. If the cream is not cold enough, it will not whip well and may need to cool again. After being whipped to the correct volume, the whipped cream is usually folded into other ingredients.

Some recipes require heavy whipping cream. In these recipes, the cup can be replaced by a ¾ cup ratio (6 ounces) of milk and 1/3 of the shawlKU (5 1/3 tablespoons) butter, not margarine. Like other dairy products, it is subject to destruction and requires proper storage and safe handling. If it was not pasteurized to 300 degrees Farenheit (149 degrees Celsius), it should be kept in the cooler part of the refrigerator and not in the door. Recipes prepared with heavy cream should be properly stored after cooking.

In addition to cooking and baking, heavy cream is also used in many mixed drinks, including Irish coffee, Godiva, Eggnog and Mekong cream. It can also be whipped cream as a decoration for coffee drinks.

Strong cream is available in the case of milk in most retailers with food and is most often sold in cardboard. Purchase of short life cream, as shown in the date of expiry printed on cardboard to fresher and richer in taste.