Homemade Thick Cream Recipes
HOMEMADE THICK CREAM
It isn't uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream-not the light, low-butter fat "cream" that is cultured for sour cream here-so it has a richer, glossier texture. And you can bet it's not pasteurized, because the process would have killed the natural bacteria that preserves and thickens the riper cream. To me, this thick, ripe cream (similar to the French crème fraîche) is one of the great pleasures of Mexican cooking-drizzled on chilaquiles or simple fried tacos and such. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe.
Provided by Rick Bayless
Categories Cookstr Recipes
Number Of Ingredients 2
Steps:
- 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 100° (lukewarm). Stir in the buttermilk and pour into a glass jar.
- Ripening the cream. Set the lid on the jar (but don't tighten it) and place in a warm (80-90°) 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.
THICK CREAM
Provided by Martha Stewart
Yield Makes about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.
- Place the lid on the jar, without tightening it, and place the jar in a warm (80 degrees to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.
SIMPLE BRANDY CREAM
Found this among my recipes torn from newspapers and thought I'd share with those of you (like me) that can't buy brandy flavoured cream all year. I have only seen it in the stores close to Christmas!!
Provided by Jen T
Categories Dessert
Time 3m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream & icing sugar together until soft peaks form.
- Then quickly fold in the brandy.
- Serve with dessert of your choice.
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
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