I love what heavy whipping cream does for EVERYTHING. Moist cake, fluffy fillings. But it's too darn expensive! On sale, it's $5.00 a quart. Yuck! I may have to scale back to regular whipping cream (which is $4.00 a quart on sale), maybe buttermilk or something else. Oh well. Just a vent. Thanks.
From our gourmet wholesaler, I get 40% cream for $2.84 a quart, and Costco regularly has Land O Lakes 36% butterfat cream for $3.19 a quart. Just ad 1 tablespoon of sour cream, creme fraiche or Mascapone per cup of cream to get to the 40% fat.
From our gourmet wholesaler, I get 40% cream for $2.84 a quart, and Costco regularly has Land O Lakes 36% butterfat cream for $3.19 a quart. Just ad 1 tablespoon of sour cream, creme fraiche or Mascapone per cup of cream to get to the 40% fat.
Or melted butter, no?
Though most recipes should be workable with either 36% or 40%.
From our gourmet wholesaler, I get 40% cream for $2.84 a quart, and Costco regularly has Land O Lakes 36% butterfat cream for $3.19 a quart. Just ad 1 tablespoon of sour cream, creme fraiche or Mascapone per cup of cream to get to the 40% fat.
Or melted butter, no?
Though most recipes should be workable with either 36% or 40%.
You can just heavy in a TBS of very soft butter ( I never add melted butter to baked goods), but I like the extra heft you get from one of the cultured cream products.
Most recipes work fine with the 36%. But many sweet flavors are dependant on fat to communicate their flavors to the palate. Less fat and more water= less flavor.
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