The Difference between Cream and Cream Products
Culinary Q&A
Food Network
Q: What's the difference between cream and cream products?
A: Cream is the high-fat component of milk. All creams in the United
States are at least 18% milk fat. Some creams have higher fats than others. 1 Cup
of whipping cream= 2 C of whipped cream. Here's a quick guide to cream &
dairy products.
Lowest on the scale of fat content is half-and-half, a milk & cream
blend w/between 10.5% & 18% fat. This cannot be whipped & it breaks
(divides into curds & whey) when heated.
Next is light cream, also called coffee cream or table cream, which has
between 18% & 30% milk fat. Light cream cannot be whipped & it breaks when
heated.
Light whipping cream has more fat (between 30% & 36%) & it can be
whipped into a semi-stable foam (it will droop after too long), & it will
reduce, becoming thicker, when heated & left to boil.
Heavy whipping cream has more than 36% fat, & it creates a stable foam &
reduces to a creamy thickness when heated.
Cultured milk & cream products also have their own distinct properties.
However, none of them can be whipped, & they all break when heated.
Buttermilk has between 0.5% & 1% milk fat. Buttermilk can be substituted
by mixing 1 Tbsp vinegar per cup of milk & letting it sit for 5 minutes.
Yogurt has between 0.5% & 3.25% milk fat. Creme fraiche has between 18%
& 36% fat, & it is a smooth, slightly sour thickened cream. It can be
made by mixing 1 Tbsp buttermilk per 1 cup heavy cream then letting it ferment at
80 degrees F for 24 hours.
Sour cream has between 18% & 36% fat, except for the reduced & non-fat
kinds, which have less- 13.5% & less than 0.5%, respectively.
Mexican crema is cultured cream that is about the same consistency as
creme fraiche, it can be made quickly by thinning 2 cups sour cream with 1/2
cup milk or slowly by mixing 1 cup heavy cream & 1 cup sour cream & culturing it the
same way as creme fraiche. ~ |
