Helpful tips and facts about cream
3 things you may not know about cream
- Cream is the layer of higher-fat material on top of raw milk after it has separated. The butterfat content of cream—18% for table, 5% for single, etc.—is what determines whether or not the cream can be whipped, and therefore what it's used for.
- Canadian dairy cattle consist of Holstein, Ayrshire, Jersey, Guernsey, Canadienne, Brown Swiss, and Shorthorn breeds. Ontario and Quebec have the most herds.
- Whipped cream is obtained by adding air to cream. Whipped cream is about double its initial volume.
1 tip you can't live without
- If it's hot outside, say, more than 25°C, chill both your bowl and your whisk before starting to whip cream.
2 ways to try cream right now
- Spread clotted cream-the richest, thickest of all-on fresh scones. President's Choice makes a great Devonshire cream.
- Serve cajeta de leche, a thick, caramel-like cream, with decadent chocolate desserts.
1 thing to remember at the grocery store
- Cream should be refrigerated, and tightly covered, so it doesn't take on flavours from other foods. Use it up in two to three days.
2 types of cream to keep on hand
- Single cream (5% butterfat) adds richness and flavour to cream soups.
- Half and half is a thin cream (10% butterfat), used mostly for pouring in coffee and on top of cereal.
- Heavy or whipping cream has 35% butterfat. Use it in creamy pasta sauces and decadent desserts.