Kdd Thick Cream 1x125 ml
Cream is considered a staple ingredient and for good reason. It’s used in a wide variety of recipes, including soups, sauces, homemade butter, ice cream and sour cream.
Different types of cream
Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking. Understanding their differences is key to selecting the right cream for your needs.
Single cream is a thin cream traditionally used for pouring and for enriching cooked dishes. Single cream is famously used to pour over fruit and puddings. When used in cooking, it is especially popular in soups and sauces although it should never be allowed to boil.
This type of cream will whip to double its original volume, which makes it perfect for adding to dishes where a light result is needed. Once whipped the cream does not hold its volume for long so it should be used straight away.
The lactic acid produced in this process gives a slightly sour taste and a thicker than normal consistency. Sour cream is often used in soups, sauces, dressings, casseroles and cakes. This cream is perfect for savoury dishes such as beef stroganoff.
This type of cream has the highest amount of milk fat. It whips denser than whipping cream, holds its shape and doubles in volume when whipped.
Cream is a dairy product composed of the higher butterfat layer, skimmed from the top of milk before homogenization.
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