What is a 35% cream?

Discussion in 'Food & Cooking' started by homemadecook, Apr 23, 2010.

  1. homemadecook

    homemadecook

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     I was wondering what a 35% cream is? Is there a substitute for that?
     
  2. greg

    greg

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    35% cream is also referred to as light whipping cream.
     
  3. nichole

    nichole

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    See, this is what I like about this forum... you learn somthing new everytime.  I always thought whipped cream was just whipped cream... Now I know there's the light variety!
     
  4. petemccracken

    petemccracken

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    I always hesitate to disagree, however, according to my sources:
    • Half and Half = 12% butterfat
    • Single Cream = 20% butterfat
    • Light Cream = 20% (range 18-30%) butterfat
    • Whipping Cream = 30%
    • Heavy Cream = 36-38% butterfat
    • Clotted Cream = 55-60% butterfat
     
  5. missyjean

    missyjean

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    If a recipe calls for heavy cream and the store sells only whipping cream can I use it?  I want to make cream biscuits but cannot find heavy cream in my area
     
  6. french fries

    french fries

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    Quote:
    Whipping Cream and Light Whipping Cream are the same thing - you're not disagreeing. They can be anywhere between 30% to 36%. Above 36% and up to 42% it becomes Heavy Cream or Heavy Whipping Cream (again, same thing).
     
    Last edited: Apr 23, 2010
  7. french fries

    french fries

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    Quote:
    Heavy cream is fattier than whipping cream. If possible find heavy whipping cream, or adjust your recipe for the lighter "whipping cream".
     
  8. petemccracken

    petemccracken

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    BTW, I've seen Heavy Cream sold as Manufacturing Cream in my area, costs about $6-7 per 1/2 gallon
     
  9. gerdosh

    gerdosh

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    This is correct -- let me add one more item: on private dairy farms in England, butterfat in clotted cream can go up to 65% -- that's really rich. Butter has about 85% butterfat.
     
  10. ishbel

    ishbel

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    In the UK we have

    Single cream (thin, best for adding to coffee, or to pour over a very rich dessert)
    Double cream (thick)
    Thick double cream (the above but 'stiffer')
    Clotted cream (the best is from Cornwall)
     
  11. missyjean

    missyjean

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    Thank you very much. I was able to find heavy whipping cream
     
  12. gonefishin

    gonefishin

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         Hi all,

      I know when I'm buying cream I look for something that's only been single pasteurized, instead of double pasteurized.  To me, it has more flavor...more like a real dairy product instead of tasteless thick milk.  In the U.S., Oberweis actually has a pretty good heavy cream (much better than the supermarket varieties that I've tried.  Last time I bought it the price was around $10.00 for a half gallon.

       Mmmmmmm.....clotted cream /img/vbsmilies/smilies/thumb.gif   What a treat every once in a while.

      dan
     
  13. homemadecook

    homemadecook

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     Wow amazing, I didn't know it was a whipped cream. Like what nichole said, this is the first time I learned about that. Thank you for your replies..amazing
     
  14. french fries

    french fries

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    Whipping cream, not whipped cream. Whipped cream is whipping cream that's been whipped, so it's full of air and is used as a topping for desserts, ice creams, etc...
     
    Last edited: Apr 26, 2010