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when a recipe calls for thick cream what is it?

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  • when a recipe calls for thick cream what is it?


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Answer #1 | 20/12 2013 05:51
It's whipping cream.
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Answer #2 | 20/12 2013 05:53
It's not the same. It should be labeled "thick cream" or "thickened cream" it's closest to whipping cream, but, as the name sugests, it's thicker. You can find it in the supermarket in the same section as cream and sour cream usually. Thickened cream is usually used in things like scones.
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Answer #3 | 20/12 2013 07:41
In most recipes the terms thick and heavy cream are used interchangeably. Heavy cream and heavy whipping cream has more than 36% milkfat, while whipping cream may have less than 30%. Heavy cream and heavy whipping cream are the same thing. It just doesn't make sense for dairies to put it into two different containers. "Thickened cream" however is cream that has been thickened via another agent. I have never seen it for sale in the US. Read this threadhttp://www.cookingjunkies.com/rec-food-cooking/what-thickened-cream-58930.html and you will find a recipe for making "Thickened Cream" (which sounds like it is basically sour cream, or cream cheese!).
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Answer #4 | 20/12 2013 08:25
I have baked for a number of years, and when a recipe asks for thick cream I always try to use that, you have to whisk it, if its for a cake filling, and it's a lot tastier than whipping cream, which still has to be whisked to obtain the required consistency. But in saying this you can use either.
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Answer #5 | 20/12 2013 10:02
whipping, heavy, double, cream is thick! all the same product no matter what part of the world you are in. coffee cream, half n half, evaporated milk undiluted, are all the same product and half as thick and rich as the first or heavy cream. whole milk, diluted evap, are the same product and half as thick and rich as half n half. fat free, reduced fat, 2%, etc are all loaded with chemicals to make it look appetizing and white! It would be pale bluish if not treated with chemicals. It is the same richness and thickness as water.
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