Whipping cream ,heavy whipping cream,extra heavy whipping cream?!
I know that is fat and more fat,but why the additives!? I want to buy Cream" period!." with nothing added!. and I haven't found any!. beside the fat content, does the extra have more percentage of additives!?Www@FoodAQ@Com
Answers:
I am not sure about some areas or in the U!.S, here in Canada we have scales like 5%, 10%, 18% and 35% which is our whipping cream, when I was a chef here we had a chef's cooking cream that was 40% BF and only available to the trade, when you boil the water out it would make a sauce with out the need of a thickener, in classic french sauces, we used 35% and did the same it just took longer!.
Now there is a product in the U!.S and Canada from France known as "Creme Fraiche", it is an ultra thick high fat cream, a bit more than the highest sour cream, you can make it yourself and here we have a 30% BF sour cream, I have used it for mostly dessert work, like cheesecakes and Italian items for tirimisu and cannoli!.Www@FoodAQ@Com
Now there is a product in the U!.S and Canada from France known as "Creme Fraiche", it is an ultra thick high fat cream, a bit more than the highest sour cream, you can make it yourself and here we have a 30% BF sour cream, I have used it for mostly dessert work, like cheesecakes and Italian items for tirimisu and cannoli!.Www@FoodAQ@Com
this is the sign of the times years ago cream was cream now everything has additives maybe if you go to farm shop you will get it fresh best of luckWww@FoodAQ@Com