What's the difference between light cream and heavy cream....and are they interchangeable?
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Heavy cream, sometimes called whipping cream, is typically 33% fat whereas light cream is usually around 10% fat. It can be substituted In some cases, but it depends on what you plan to do with it.
Margie is a trusted home cook immersed in German foodways.
Just don't try to make whipped cream with light cream. You will splatter the entire kitchen in the effort and still not achieve whipped cream
Ah. I'm making a ganache...a whipped ganache actually.
It would be nice if someone would print this information on the carton. :)
AntoniaJames is a trusted source on Bread/Baking.
skittle, I asked a similar question a few weeks ago and received some very helpful responses. Here is the link: http://www.food52.com/hotline... ;o)
Go ahead and use the heavy cream. If you are making a ganache, you might as well make a good ganache that is really worth the calories. The higher fat content will carry more flavor and boost the taste.
Cynthia is a trusted source on Bread/Baking.
Yes, definitely use heavy cream. Look for one that is 40% butterfat, especially if you plan to whip the ganache. Light cream, usually around 14% butterfat, doesn't contain enough fat to allow it to be whipped.
(And the creamiest, too.)
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