Differences between creams

Differences between creams

Have you ever been confused when preparing a recipe and didn’t know what Heavy cream, Sour cream, Double cream and Mascarpone was, just to give you a few examples? Well then, in this post you will learn the meaning of each of these products and even how to prepare them at home!
Each country has its legislation and nomenclatures for each type of product. For example, double or double cream, in English, is not the same product in France and the USA. They are completely different products. As for legislation, I can’t talk about all countries, because I don’t know it, but in France the name of each of these products is taken very seriously, unlike Brazil. It reaches the point where countless products are protected by the government, as if they were a heritage listed as it were, because they are made only in a certain region and / or because they are made in a very small quantity.
This encourages a lot of local producers and small producers, such as butter d’Isigny, which is wonderful for making sweets because it contains 82% fat, has a stronger flavor and has a more yellowish natural color (unlike many butters here in Brazil that put paprika in their composition).
This butter, for example, has its RFQ (Designation of Origin Product) since 1930 and in this case it was ceded in 1986. This is very important both for the producer who receives a certificate of quality and recognition for that product, and for the consumer, who knows that because of that the characteristics and qualities of that product do not will be altered (even if to keep all this product off the shelves at certain times of the year). As a confectioner, I think this is wonderful, because knowing each of these products I know and trust that my final recipe will have a special flavor due to this use.
In the following, I will explain a little about the definition of the different types of cream, as well as their uses and even how to prepare them.
cream2
Sour cream: Widely used as a condiment in the USA and Mexico.
BASE: regular cream with 12% to 16% fat, lactic acid created by bacteria and gelatin, renin or guar gum.
REVENUE: as a condiment for baked potatoes, nachos, burritos, guacamole, but also used to make cakes and cookies.
TO DO AT HOME: it can be easily replaced by our curd. This is a very good recipe.
Heavy cream: It is the freshest cream most commonly found in US supermarkets. It is aimed at the final consumer and has more than 36% fat.
UTILITY: widely used in candy recipes in general.
BASE: fatty sour cream made mainly from cow’s milk.
REVENUE: used to make cakes, biscuits, rice pudding, whipped cream, ganache, ice cream and any type of recipe you can order for fresh cream with a high fat content.
Creme fraîche: It is a French sour cream, but different from the American sour cream. It has approximately 28% butter and is very traditional in countries like France, Romania, Belgium, Holland and others.
REVENUE: It can be used in the finishing of French cooking sauces because it does not cut. In addition, it is used in sweet and savory foods. Like other creams, it is not industrialized in Brazil.
TO MAKE AT HOME: in a saucepan, place 500 ml of fresh cream and 250 ml of sour cream over low heat until warm. Pour into a glass bowl and cover with a plate, but not completely. Let it sit in a cool place for 6 to 8 hours at room temperature until it thickens and becomes acidic. Mix again and refrigerate in a covered pot.
Double cream / single cream / half and half / light cream: All are fresh milk creams with the following variations: Light cream it has less fat, which can vary between 18 and 30%; Half and half, which has 1/2 milk and 1/2 cream and is generally used to replace coffee milk with milk, but is not used in cooking. In the industrial kitchen, single cream (18-23% fat) and the double cream (35-36% fat). In the supermarket there is no such distinction for the consumer.
Double cream (France): Unlike the USA, in France this is a very thick cream, without serum and more sour. It is not suitable for whipping cream, as in the USA, and is not normally used in sweets. It is widely used to make the filling of the famous quiche lorraine.
Fleurette Cream: It is a liquid cream that has not fermented. That is, it is not acidic like creme fraîche or sour cream. There is a light version and up to 35% fat.
Fresh milk cream: It is the sour cream in a bottle from the supermarkets’ dairy products. It must be kept refrigerated and is responsible for the real whipped cream. It is a cream with a higher fat content (about 35%) and whiter. The whiter the cream, the higher the fat content and the better its quality. You can go to the fire without problems, because it will not cut. Normally it cannot be substituted by canned cream, as the fresh can be boiled and reduced without changing its characteristics.
Mascarpone: It is a delicious Italian cheese widely used to make the famous Tiramisù. I also really like to spend on toast with jam.
UTILITY: great for giving creaminess, flavor and consistency in sweet creams.
BASE: sour cream and citric acid or acetic acid.
REVENUE: widely used in sweet desserts, mainly to make the cream or the filling of these desserts.
TO DO AT HOME: mascarpone, although easily found in supermarkets, can also be made at home. Just heat the heavy cream (more than 30% fat) to 88 ° C in a water bath. Then drops of lemon juice or white vinegar are added to whip up the cream. Then, put the dough in a cheesecloth bag to drain for a day or two in the refrigerator.
Chantilly: The most common way to make whipped cream is to whip the fresh cream with sugar. A base would be 500 grams of fresh cream for 4 tablespoons of sugar. Certainly sugar gives a greater stability to the whipped cream, but its use is not mandatory. I myself have several recipes where I do not use sugar to beat the whipped cream because I already know that the candy where it will be incorporated does not need more sugar, as it may end up becoming too sweet.
Cream cheese: UTILITY: sweet, savory and for breakfast bread.
BASE: milk, milk yeast, salt and hydrocolloids.
REVENUE: widely used in sweetest sour desserts, such as cheesecake. Even so, it is more used even in bread for breakfast.
Whipping cream: Translating, it is whipped cream. In other words, the fresh cream that after being whipped (with or without sugar) turns into whipped cream or whipping cream in English.
Cream: It is the layer of fat (approximately 30%) that forms on the surface of the milk (mainly and with greater consistency in type A milk) after it is boiled and left to cool. It is used as the main ingredient in butter. The cream we find in the supermarket is obtained from milk through centrifugation, then heat treated to last longer. You can make sour cream (or sour cream) with the cream, too, through fermentation. Another type of product obtained is “cream cheese”.
UTILITY: Makes whipped cream when beaten with sugar, is used in sauces to cook meat and also in other sweets.
Buttermilk / Buttermilk: It is a buttermilk, acid flavor and liquid consistency. It results from the butter-making process and is widely used in the USA to prepare cakes and cupcakes.
Watch here the video on how to make the real Buttermilk:
[youtube]yy5ugTwPnBc[/youtube]Collaboration Fer Flaiban and Mari Mori

No Comments Yet

Leave a Reply

Your email address will not be published.