Milk is a very versatile ingredient and we have discovered lots of ways to process this for our regular consumption. From butter, cheese, and the topic of this blog. Cream-which is a dairy product that is composed of the higher layer of the butterfat component that accumulates at the top surface of un-homogenized milk. This is skimmed from the top of milk before homogenization. There are many types of cream out there so here’s a breakdown of the different kinds and what they are commonly used for:
All Purpose cream
The most versatile and popular kind of cream and almost all grocery, wet market and local store has them in their shelves. Its pourable at room temperature and can be whipped when its chilled but its recommended that you use its thicker cousin, heavy cream for whipping.
Mostly used for: Thickening component to fruit salads. Milk component for soups, stews and sauces.
Heavy Cream or Heavy Whipping Cream
As mentioned before, this is perfect for any recipe that requires whipped cream. Producing denser cream whips and holds its shape better and ordinary whipped cream due to its high fat content(36-40%).
Mostly used for: Making sour cream, Crème fraîche as well as ice cream. Icing or frosting on cakes when whipped.
Lighter than heavy cream (35% fat) and is the staple ingredient to most of baking recipes. Not to be confused with the canned whipped topping found in the frozen section of your grocery. Canned whipped topping is made of a cream substitute and is not recommended for baking or cooking. Almost all whipped cream now is ultra-pasteurized thus killing all bacteria and extending its shelf life
Mostly used for: Icings or frosting for cakes and pies
The lightest of all the creams in terms of fat content(30% and lower) . Also know as table cream or coffee cream. Coffee fanatics and purists attest that the flavor of the coffee is enhanced with the addition of light cream.
Mostly used for: Creamer for coffee
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The Bailiwick Team