Cooking Tips: Kitchen Tips & Hints Section

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See Food Facts & Trivia and Food Articles for additional information

See Also: Whipping Cream; Milk

CREAM

Half & Half is at least 10.5% butterfat (milkfat),
Light Cream is between 18 and 30% butterfat,
Light Whipping Cream is between 30 and 36% butterfat,
Heavy Whipping Cream is between 36 and 40% butterfat.

The colder cream is to start, and the colder it stays as you whip it, the easier and better it whips.
If it is not cold enough, it doesn’t “whip”, it “churns” (no air is incorporated) which makes butter.

When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at.

To prevent cream from curdling when adding to coffee, use fresh cream. As cream ages, its lactic acid content increases. Acid can curdle cream. The acid in coffee, along with coffee's heat, favor curdling of cream.

Here are some facts and tips on using cream or milk in hot dishes.
1) The lower the butterfat (milkfat) content, the more likely cream is to separate.
Half & Half is at least 10.5% butterfat (milkfat)
Light Cream is between 18% and 30% butterfat
Light Whipping Cream is 30% to 36% butterfat
Heavy Cream (Heavy Whipping Cream) is 36% to 40% butterfat

2) The hotter the liquid, the more likely cream is to curdle (separate). Cream should never be added to a boiling liquid.
When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume.

Freezing Cream: Freeze only heavy cream containing 40% or more butterfat. Heat to 170 to 180°F for 15 minutes. For storage longer than 2 months, add 1/3 cup sugar per quart of cream. Cool quickly. Place in moisture-vapor resistant containers, leaving 1/2-inch headspace.
Cream whipped after freezing and thawing does not become as stiff as never-frozen cream. Individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. Place dollops of whipped cream on baking sheet and freeze. Once solidly frozen, remove dollops and store in the freezer in freezer containers.