{"id":7306,"date":"2015-03-14T13:34:51","date_gmt":"2015-03-14T03:34:51","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?page_id=7306"},"modified":"2021-02-03T10:33:18","modified_gmt":"2021-02-02T23:33:18","slug":"cream-use","status":"publish","type":"page","link":"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/","title":{"rendered":"What cream should I use?"},"content":{"rendered":"

 <\/p>\n

What Cream Should I use?<\/h2>\n

There have been\u00a0so many questions about cream that I thought I’d dedicate and entire page to it.<\/p>\n

Firstly what is cream? \u00a0Cream is the fat found in milk. \u00a0When I was a child we had our own\u00a0goats. \u00a0After milking them we’d of course put the milk in the fridge. \u00a0By the next morning the cream would have risen to the top of the milk and be sitting there as a layer. \u00a0Most milk that you buy now is homogenized to make the droplets of cream so small that is stays suspended in the milk.<\/p>\n

Cream goes by many different names in many countries and it can also range in fat content. \u00a0To get a similar result you want to use one that is similar to the fat content of the one\u00a0used in the recipe.<\/p>\n

In my recipes I use Australian ‘pure cream’ which is around 35% fat<\/strong>. \u00a0So what can you use instead?<\/strong><\/p>\n

Australia:<\/strong> \u00a0Pure Cream (35% fat) or thickened cream (35% fat plus\u00a0has a small amount of gelling agent to make it appear a little thicker and stabilize it when whipped)<\/p>\n

Brazil:<\/strong> Creme de leite fresco<\/p>\n

Canada:<\/strong> Whipping cream (30-35% fat)<\/p>\n

Denmark:<\/strong> piskefl\u00f8de (38% fat)<\/p>\n

\"cream<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Finland:<\/strong> kuohukerma (30%-40% fat)<\/p>\n

\"cream10\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

France:<\/strong> Cr\u00e8me Florette or cr\u00e8me fra\u00eeche enti\u00e8re fluide 30%<\/p>\n

\"cream<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Germany:<\/strong> Schlagsahne (30% fat)<\/p>\n

\"types<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Guatemala:<\/strong> Crema para batir (33% fat)<\/p>\n

\"what<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Ireland\u00a0:<\/strong> Fresh Cream (38% fat)<\/p>\n

\"types<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Netherlands:<\/strong> 30-40% vet Slagroom
\n\"what<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

New Zealand<\/strong>:\u00a0fresh cream (36% fat)<\/p>\n

\"what<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Norway:<\/strong> Kremfl\u00f8te (38% fat)<\/p>\n

\"flote<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Pakistan: \u00a0<\/strong>milkpack cream 30% milk fat OR\u00a0olpers cream \u00a040%<\/p>\n

\"what<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Poland<\/strong>: \u015amietana krem\u00f3wka \u00a0(30% fat)<\/p>\n

\"cream<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Romania:<\/strong> smantana dulce pentru frisca (33% fat)<\/p>\n

\"what<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Saudi Arabia:<\/strong>\u00a0almarai (\u0627\u0644\u0645\u0631\u0627\u0639\u064a) whipping cream (\u0643\u0631\u064a\u0645\u0629 \u062e\u0641\u0642)<\/p>\n

(35 % fat)<\/p>\n

\"what<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 
\nITALY:<\/strong> \u00a0Panna de Montare – Italian Kitchen Cream (35% fat)<\/p>\n

\"cream-italy\"<\/a><\/p>\n

 <\/p>\n

INDIA:<\/strong> \u00a0Tropolite (This is a non-dairy product with 35-40% fat that will work well for decorating)<\/p>\n

\"tropholite-india\"<\/a>
\n <\/p>\n

SWEDEN:<\/strong> Vispgradde (36-40% fat)<\/p>\n

UK:<\/strong> Whipping cream (35% fat)<\/p>\n

USA:<\/strong> \u00a0Heavy Cream (35% fat)<\/p>\n

RUSSIA:<\/strong> \u00a0Parmalat (35% fat)<\/p>\n

Thanks to my subscribers for helping me compile this list. \u00a0If the country you live in has a different name for cream that is around 30-35% fat? \u00a0We’d love to know about it, let us\u00a0know in the comments below.<\/p>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"\"<\/a>

  What Cream Should I use? There have been\u00a0so many questions about cream that I thought I’d dedicate and entire page to it. Firstly what is cream? \u00a0Cream is the fat found in milk. \u00a0When I was a child we had our own\u00a0goats. \u00a0After milking them we’d of course put the milk in the fridge. \u00a0By the next morning the cream would have risen to the top of the milk and be sitting there as<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/pages\/7306"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=7306"}],"version-history":[{"count":33,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/pages\/7306\/revisions"}],"predecessor-version":[{"id":117179,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/pages\/7306\/revisions\/117179"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=7306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}