Desserts?

(Danny Nowak) #1

I found this page on the dietdoctor site:

but it includes ‘heavy’ whipping cream. Isn’t that full of sugar and should be avoided? (Declaration- I LOVE whipping cream and fruit).
Thanks!

#2

Heavy whipping cream is just pure, plain cream, nothing added (or at least it would be to the folks at the Diet Doctor website, who are in Sweden). The fat percentage will depend on the manufacturer - in the US it tends to average around 30% I believe, but elsewhere such as Europe and Australia our HWC (usually referred to as ‘double cream’ here) is often 45% to 55% fat. Because we’re not scared of fat. :slight_smile:

(You've tried everything else; why not try bacon?) #3

When I was growing up in the U.S., it was understood that one used light cream for coffee and in sauces and heavy cream for whipping. In the U.S., the terms “light cream” and “heavy cream” on a dairy container have a specific meaning in terms of the fat content. I believe the same may be true in Britain where “cream” and “double cream” are concerned, but don’t quote me.

It’s “whipped” cream that often contains added sugar; “whipping” cream is for use in making whipped cream, just as “popping corn” is used to make popcorn. [pedantic mode off]

My guess is that they started calling it “heavy whipping cream” in the U.S. because they got tired of being asked “can I use this heavy cream to make whipped cream?” and “is this whipping cream heavy cream or light cream?”

Personally, I use heavy cream whenever a recipe calls for milk and/or cream.

(Aimee Moisa) #4

Speaking of heavy cream… hubby bought some organic heavy cream that says heavy cream on the package and doesn’t have any gum or thickeners or whatever and when it’s in my coffee oily fat floats to the top and congeals as my coffee gets cold like that one time like that time I put butter in my coffee before I learned you have to whip BPC in a blender to get the butter to emulsify into the coffee. All the heavy creams (HWC with thickeners, different brand organic HC no thickener, TJ’s HC with thickener), NONE of them act like the butter. Do you think someone shook this carton really hard by accident and we now have a carton of half-butter/half-HC? Or does that happen to other people’s HC and I’ve just been lucky that it’s never happened to me before?

(You've tried everything else; why not try bacon?) #5

I think you’re just lucky to have a source of good-quality cream with a high fat content, myself!

That seems to happen at random with our coffee here, and our cream has additives. It always convinces my sister that the cream has gone bad, but it’s always fine. And it doesn’t do the same thing with the next cup of coffee out of the same pot, either, so go figure! I suspect it’s not really a problem, especially when that’s why God created stick blenders, lol! :bacon::coffee:

(Aimee Moisa) #6

I really like the thickness and flavor this other brand of HC I got but it went bad in less than a week. :frowning: Maybe I just picked a bad bottle that day. I’ll have to keep my eye on the expiration date next time.

It even comes in an adorable class pint milk jug.

#7

Went bad in a week? How did you not get through the whole carton in a week?! I get through sooo much cream, love it!

#8

& my Mum & sister’s faces were such a picture when I asked if there was cream for my coffee!! They’re both struggling with their weight, but still won’t give it a go!

#9

Is it non homogenized? We got some non homogenized heavy cream last month and it was…lumpy. It was really delicious, but I couldn’t get past the lumps. I kept smelling it every time I used it to make sure it didn’t go bad. I really wanted to love it since it’s from a local creamery. Might try it again sometime.

(Aimee Moisa) #10

I bought it and opened it before the next container was empty. I was basically double-fisting it all week.

Wait, is that the right way of saying it? :slight_smile:

(Aimee Moisa) #11

Will check, it’s still in the fridge.

(Gabe “No Dogma, Only Science Please!” ) #12

Cream may be the best thing in the world. That or medium rare garlic butter sous vide sirloin (cooking right now!)

:wink:

(Aimee Moisa) #13

Or just garlic. :slight_smile:

#14

Maybe it’s to do with the temp of the coffee when you put it in?

(You've tried everything else; why not try bacon?) #15

I haven’t an earthly. You could well be right, though.

Nah! Deep-fried bacon-wrapped bacon.

Although those two come pretty close! :bacon::bacon::bacon:

(Gabe “No Dogma, Only Science Please!” ) #16

Lol I wouldn’t know, never had it! I only eat kosher animals, so no shrimp/lobster/crab for me either!

(Linda) #17

MMMMMM … garlic. I always say there is no such thing as too much salt, too much garlic, or too many onions.

(Aimee Moisa) #18

Linda, I think I love you!

(Linda) #19

One of my guilty-pleasure occasional treats used to be an onion sandwich, with mayonnaise and salt and pepper. That was back when I was still eating bread. :slight_smile:

#20

You shake the living crap out of it when you got it?