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.
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.
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/12209-how-does-one-make-light-cream-i-have-a-recipe-that-calls-for-it-but-the-product-is-not-available ;o)
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.
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It would be nice if someone would print this information on the carton. :)
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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.