|
||||||
| Welcome to our Cat Forums! | ||||
|
Welcome to our CatForums! You are seeing this message because you are viewing our cat forums as a guest. You can continue to browse our many cat related areas as a guest but you are more than welcome to register and join our friendly community of Cat Lovers! ... And for free! Doing so will also remove this message and some of the ads, such as the one on the left. Please click here to register. |
||||
 |
|
|||||
|
|||||
|
Mmm - another of those difficult transatlantic cullinary conundrums. We have 3 or 4 grades of cream. Single is very thin and is what you would use in coffee if you liked cream in your coffee. It pours easily and is not too rich. You could put it on porridge for a treat. Whipping is thicker than single but still pretty liquid and pours easily. However, it is mostly used after whisking, either to be spooned onto a dessert or piped. Double is a much thicker cream, but still just about pourable. It tastes much richer and is nice poured on, e.g., apple pie. You can whisk it, but must take care because it will go too far, or even turn into butter. Clotted is thoroughly gorgeous and is produced after a degree of heating, to make the even thicker cream rise to the top to be separated out. It is solid and is what would go on a scone, with jam, for a real Devon/Cornish/Dorset/Somerset cream tea. Does that help? It could be that your whipping cream is our double? Does your whipping cream 'hold' or would it cave in some time after whisking? If it stays beaten then I would say it is the same as double Sorry - I have bought provisions and cooked in the US but don't have a huge sweet or creamy tooth, so never looked in that part of the dairy aisle.  |
|||||
|
