About whipped cream
How to rescue the cream if it has been whipped too much?
There is no remedy. Always chill the cream before starting to whip and beat it firmly but carefully and not too fiercely.
Is it possible to make a lighter type of whipped cream?
You can lighten whipped cream by folding in one whisked egg white to every 300 ml of whipped cream. This lightened cream must be used within 2 hours as it is less stable than standard whipped cream.
Will cream separate if another flavoring is added to it?
No, just pour the flavoring, such as flower water, spirits or liqueur, into the cream, stir until well mixed, then chill until needed.
Can cream be frozen?
Yes, as long as it has a milk fat content of 35 percent or more. The best results are achieved by half-whipping the cream before freezing. The cream should then be placed in a suitable freezer container, leaving room for expansion. Freeze for up to three months and defrost in the refrigerator.
Is it possible to substitute creme fraiche for cream, and use it the same way?
Yes, but it is not suitable for whipping. However, the high fat content of creme fraiche means it does not curdle when heated, and it is therefore suitable for hot dishes such as soups, where it acts as a thickener, and casseroles. We can also eat creme fraiche with fruit purees or honey. Or serve it with cakes, tarts or any dessert you would usually serve with cream.
** Asian Recipes **
There is no remedy. Always chill the cream before starting to whip and beat it firmly but carefully and not too fiercely.
Is it possible to make a lighter type of whipped cream?
You can lighten whipped cream by folding in one whisked egg white to every 300 ml of whipped cream. This lightened cream must be used within 2 hours as it is less stable than standard whipped cream.
Will cream separate if another flavoring is added to it?
No, just pour the flavoring, such as flower water, spirits or liqueur, into the cream, stir until well mixed, then chill until needed.
Can cream be frozen?
Yes, as long as it has a milk fat content of 35 percent or more. The best results are achieved by half-whipping the cream before freezing. The cream should then be placed in a suitable freezer container, leaving room for expansion. Freeze for up to three months and defrost in the refrigerator.
Is it possible to substitute creme fraiche for cream, and use it the same way?
Yes, but it is not suitable for whipping. However, the high fat content of creme fraiche means it does not curdle when heated, and it is therefore suitable for hot dishes such as soups, where it acts as a thickener, and casseroles. We can also eat creme fraiche with fruit purees or honey. Or serve it with cakes, tarts or any dessert you would usually serve with cream.
** Asian Recipes **
