Results 1 to 13 of 13

Thread: what is "thickened cream"?

  1. #1
    sf Guest

    Default what is "thickened cream"?


    I'm looking at a recipe that calls for thickened cream and Google says
    heavy cream is the substitute, but I'm not so sure because "thickened
    cream" doesn't seem to be refrigerated. So, what can I substitute?
    http://abcooking.files.wordpress.com...pg?w=490&h=735
    TIA

    --
    Food is an important part of a balanced diet.

  2. #2
    ImStillMags Guest

    Default Re: what is "thickened cream"?

    On Jun 7, 9:29*am, sf <s...@geemail.com> wrote:
    > I'm looking at a recipe that calls for thickened cream and Google says
    > heavy cream is the substitute, but I'm not so sure because "thickened
    > cream" doesn't seem to be refrigerated. *So, what can I substitute?http://abcooking.files.wordpress.com..._ingredients.j...
    > TIA
    >
    > --
    > Food is an important part of a balanced diet.


    found a recipe as to how to make it at home:

    1 cup whipping cream
    2 teaspoons buttermilk



    1. Preparing the cream. Pour the cream into a small saucepan, set over
    low heat and stir just until the chill is off; do not heat above 100F
    (lukewarm). Stir in the buttermilk and pour into a glass jar.

    2. Ripening the cream. Set the lid on the jar (but don't tighten it)
    and place in a warm (80-90F) spot. Let the cream culture and set for
    12 to 24 hours, until noticeably thicker (perhaps almost set like
    yogurt or sour cream). Stir gently, screw on the lid and refrigerate
    at least 4 hours to chill and complete the thickening.



    Read More http://www.epicurious.com/recipes/fo...#ixzz1x8PWHf9w

  3. #3
    ImStillMags Guest

    Default Re: what is "thickened cream"?

    On Jun 7, 9:29*am, sf <s...@geemail.com> wrote:
    > I'm looking at a recipe that calls for thickened cream and Google says
    > heavy cream is the substitute, but I'm not so sure because "thickened
    > cream" doesn't seem to be refrigerated. *So, what can I substitute?http://abcooking.files.wordpress.com..._ingredients.j...
    > TIA
    >
    > --
    > Food is an important part of a balanced diet.


    here is the spec sheet for the cream in your photo

    http://www.bullafoodservice.com.au/i...d-CreamRV4.pdf

  4. #4
    Janet Guest

    Default Re: what is "thickened cream"?

    In article <[email protected]>, [email protected]
    says...
    >
    > I'm looking at a recipe that calls for thickened cream and Google says
    > heavy cream is the substitute, but I'm not so sure because "thickened
    > cream" doesn't seem to be refrigerated. So, what can I substitute?
    > http://abcooking.files.wordpress.com...pg?w=490&h=735
    > TIA


    According to wiki , thickened cream includes one of the thickening agents
    like gelatine or carageen.

    AFAIK we can't buy that product readymade in the UK so pannacotta
    recipes here use double cream (your heavy cream) with gelatine added by
    the cook.

    Janet UK

  5. #5
    ImStillMags Guest

    Default Re: what is "thickened cream"?

    On Jun 7, 12:10*pm, Janet <H...@invalid.net> wrote:
    > In article <29l1t7huevgbk7vg30q2rg6q946s4am...@4ax.com>, s...@geemail.com
    > says...
    >
    >
    >
    > > I'm looking at a recipe that calls for thickened cream and Google says
    > > heavy cream is the substitute, but I'm not so sure because "thickened
    > > cream" doesn't seem to be refrigerated. *So, what can I substitute?
    > >http://abcooking.files.wordpress.com..._ingredients.j...
    > > TIA

    >
    > *According to wiki , thickened cream includes one of the thickening agents
    > like gelatine or carageen.
    >
    > *AFAIK we can't buy that product readymade in the UK so *pannacotta
    > recipes here use double cream (your heavy cream) with gelatine added by
    > the cook.
    >
    > * * Janet UK



  6. #6
    sf Guest

    Default Re: what is "thickened cream"?

    On Thu, 7 Jun 2012 11:46:59 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    > On Jun 7, 9:29*am, sf <s...@geemail.com> wrote:
    > > I'm looking at a recipe that calls for thickened cream and Google says
    > > heavy cream is the substitute, but I'm not so sure because "thickened
    > > cream" doesn't seem to be refrigerated. *So, what can I substitute?

    http://abcooking.files.wordpress.com..._ingredients.j...
    > > TIA
    > >
    > > --
    > > Food is an important part of a balanced diet.

    >
    > found a recipe as to how to make it at home:
    >
    > 1 cup whipping cream
    > 2 teaspoons buttermilk
    >
    >
    >
    > 1. Preparing the cream. Pour the cream into a small saucepan, set over
    > low heat and stir just until the chill is off; do not heat above 100F
    > (lukewarm). Stir in the buttermilk and pour into a glass jar.
    >
    > 2. Ripening the cream. Set the lid on the jar (but don't tighten it)
    > and place in a warm (80-90F) spot. Let the cream culture and set for
    > 12 to 24 hours, until noticeably thicker (perhaps almost set like
    > yogurt or sour cream). Stir gently, screw on the lid and refrigerate
    > at least 4 hours to chill and complete the thickening.
    >
    >
    >
    > Read More http://www.epicurious.com/recipes/fo...#ixzz1x8PWHf9w


    Thanks, I found that one. I also found this

    "Thick Cream" or "Thickened Cream" is a name used in Australia and
    some parts of Europe, but is equal to the American version of "Heavy
    Cream". Source: Ochef.com

    I still don't know why it comes in a mayonnaise jar and seems to be
    unrefrigerated.


    --
    Food is an important part of a balanced diet.

  7. #7
    sf Guest

    Default Re: what is "thickened cream"?

    On Thu, 7 Jun 2012 20:10:13 +0100, Janet <[email protected]> wrote:

    > In article <[email protected]>, [email protected]
    > says...
    > >
    > > I'm looking at a recipe that calls for thickened cream and Google says
    > > heavy cream is the substitute, but I'm not so sure because "thickened
    > > cream" doesn't seem to be refrigerated. So, what can I substitute?
    > > http://abcooking.files.wordpress.com...pg?w=490&h=735
    > > TIA

    >
    > According to wiki , thickened cream includes one of the thickening agents
    > like gelatine or carageen.
    >
    > AFAIK we can't buy that product readymade in the UK so pannacotta
    > recipes here use double cream (your heavy cream) with gelatine added by
    > the cook.
    >


    Thanks Janet! That's what I needed to know. I made the mistake of
    using Bing instead of Google.

    --
    Food is an important part of a balanced diet.

  8. #8
    sf Guest

    Default Re: what is "thickened cream"?

    On Thu, 7 Jun 2012 12:09:33 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    > On Jun 7, 9:29*am, sf <s...@geemail.com> wrote:
    > > I'm looking at a recipe that calls for thickened cream and Google says
    > > heavy cream is the substitute, but I'm not so sure because "thickened
    > > cream" doesn't seem to be refrigerated. *So, what can I substitute?http://abcooking.files.wordpress.com..._ingredients.j...
    > > TIA
    > >
    > > --
    > > Food is an important part of a balanced diet.

    >
    > here is the spec sheet for the cream in your photo
    >
    > http://www.bullafoodservice.com.au/i...d-CreamRV4.pdf


    Thanks!

    --
    Food is an important part of a balanced diet.

  9. #9
    Nancy2 Guest

    Default Re: what is "thickened cream"?

    On Jun 7, 1:46*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Jun 7, 9:29*am, sf <s...@geemail.com> wrote:
    >
    > > I'm looking at a recipe that calls for thickened cream and Google says
    > > heavy cream is the substitute, but I'm not so sure because "thickened
    > > cream" doesn't seem to be refrigerated. *So, what can I substitute?http://abcooking.files.wordpress.com..._ingredients.j...
    > > TIA

    >
    > > --
    > > Food is an important part of a balanced diet.

    >
    > found a recipe as to how to make it at home:
    >
    > 1 cup whipping cream
    > 2 teaspoons buttermilk
    >
    > 1. Preparing the cream. Pour the cream into a small saucepan, set over
    > low heat and stir just until the chill is off; do not heat above 100F
    > (lukewarm). Stir in the buttermilk and pour into a glass jar.
    >
    > 2. Ripening the cream. Set the lid on the jar (but don't tighten it)
    > and place in a warm (80-90F) spot. Let the cream culture and set for
    > 12 to 24 hours, until noticeably thicker (perhaps almost set like
    > yogurt or sour cream). Stir gently, screw on the lid and refrigerate
    > at least 4 hours to chill and complete the thickening.
    >
    > Read Morehttp://www.epicurious.com/recipes/food/views/Homemade-Thick-Cream-105...


    That's creme fraiche in my book. Maybe "thickened cream" is the same
    as the Brit's "clotted cream," which I have no clue about what it is.

    N.

  10. #10
    sf Guest

    Default Re: what is "thickened cream"?

    On Thu, 7 Jun 2012 13:54:04 -0700 (PDT), Nancy2
    <[email protected]> wrote:

    >
    > That's creme fraiche in my book. Maybe "thickened cream" is the same
    > as the Brit's "clotted cream," which I have no clue about what it is.


    I pretty much gave myself a headache trying to figure out the
    differences between our heavy cream, thickened cream, clotted cream
    and creme fraiche. I don't think "make it with buttermilk" is right.
    I read elsewhere that buttermilk is not associated with them.
    http://whatscookingamerica.net/Q-A/CremeFraiche2.htm

    I used whipping cream the one and only time I made panna cotta and it
    was good.

    --
    Food is an important part of a balanced diet.

  11. #11
    Janet Guest

    Default Re: what is "thickened cream"?

    In article <[email protected]>, [email protected]
    says...
    >
    > On Thu, 7 Jun 2012 13:54:04 -0700 (PDT), Nancy2
    > <ellorysgirl@gmai[email protected]> wrote:
    >

    Maybe "thickened cream" is the same
    > > as the Brit's "clotted cream,"


    Nope. Clotted cream ( cream heated then cooled) is very very thick,
    almost the texture and richness of butter.

    Janet. UK

  12. #12
    Sqwertz Guest

    Default Re: what is "thickened cream"?

    On Thu, 7 Jun 2012 12:09:33 -0700 (PDT), ImStillMags wrote:

    > On Jun 7, 9:29*am, sf <s...@geemail.com> wrote:
    >> I'm looking at a recipe that calls for thickened cream and Google says
    >> heavy cream is the substitute, but I'm not so sure because "thickened
    >> cream" doesn't seem to be refrigerated. *So, what can I substitute?http://abcooking.files.wordpress.com..._ingredients.j...
    >> TIA
    >>
    >> --
    >> Food is an important part of a balanced diet.

    >
    > here is the spec sheet for the cream in your photo
    >
    > http://www.bullafoodservice.com.au/i...d-CreamRV4.pdf


    it probably would have taken her at least 6 hours to Google that, so
    you saved her two hours.

    -sw

  13. #13
    George M. Middius Guest

    Default Re: what is "thickened cream"?

    sf wrote:

    > I'm looking at a recipe that calls for thickened cream and Google says
    > heavy cream is the substitute, but I'm not so sure because "thickened
    > cream" doesn't seem to be refrigerated. So, what can I substitute?


    In Latin markets, they sell cream in pint jars that is very thick.
    Fairly expensive, at least around here -- $4 or $5 for a pint.

    Another possibility is to use thickened yogurt. All you have to do is
    put yogurt in a sieve over a bowl for a day or two. The water drains
    off and you get "Greek style" yogurt.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32