i went to the store and didnt see "heavy cream" is the 3.25% buttermilk the same??? if not i spend alot of money on what i dont need lol
Buttermilk isn't either whipping or heavy cream.
Heavy Cream or Heavy "Whipping" Cream is 36-40% butterfat and when whipped it holds its form and doubles in volume.
Whipping Cream has a butterfat content of 30%. It whips but not as well as heavy cream, and will not hold its form as long.
Heavy cream substitute:
(Where whipping isn't required.)
When I make ganache, I buy Land O Lakes "heavy whipping cream". Buttermilk is quite different.
damn... thanks both of you..... maybe the store was all out, i will go to another one
JanH- ok so if I was making truffles, i could use the sub. Because its not whipped right!!
I thought it was a baking substitute, i.e., whipping cream pound cake.
Never thought of using it for truffles, but since it'd save you another trip to the store... You could try it (maybe 1/2 the truffle recipe) and let us know how it performed.
It's easy to make a small batch of ganache, so if you positively cannot find heavy cream, why not mix up a small amount (like, just a few oz.) and see if the sub works? If you do, please report back with results!
In the US, heavy cream is usually found in little half-pint or pint-sized milk cartons alongside the whipping cream.
You can make some awesome cakes using buttermilk. Don't let it go to waste!
It's called Pure Cream over here. Maybe it's the same there?
its called Double cream in britain
lol thanks to all of you, yes i will be trying it!
Buttermilk is basically sour milk