Im Making Chicken alfredo is heavy whipping cream the same as heavy cream?!


Question:

Im Making Chicken alfredo is heavy whipping cream the same as heavy cream?

I am making chicken alfredo and the recipe calls for heavy ream but I only have heavy whipping cream. Can I use the heavy whipping cream or will it ruin the recipe?


Answers:
yes - it is the same

Same thing.

Yes, you can. That is what I use in my shrimp alfredo and it is perfect every time! Have a blessed day! :)

It should work ok

delicious.. yes its the same thing..

Yes you can use the heavy whipping cream however it may become too thick. If so, just add a bit more cream or milk to the consistency that you want. A bit more meaning a tablespoon or two. The beauty about it being too thick is that you have control over how thin or thick you want it. Great dinner idea though and be sure to add some fresh herbs such as freshly chopped parsley , fresh tarragon chopped in is a great ingredient as well. Bon Appetite !

Check this out:

http://www.cooksillustrated.com/askcooks...

Heavy cream has to have 36% fat while whipping cream must have at least 30%, but no more than 36%.

as mentioned above, it will not destroy the recipe, although adding more milk would dilute the fat content, thereby making it less creamy (so I wouldn't add any milk to it)

Heavy whipping cream is only for desert types of foods, so I wouldn't want a sweet type of suace on your chicken that wouldn't be so good.... However, the heavy cream can be used for cooking these types of sauces, after you season them and do whatever the recipe calls for.....Sounds really Yummy!! Have Fun, and a Happy Eating, to you!!!

Yes, you can use either one.

I usually use what the recipe calls for the dish comes out better




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources