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.
http://tinyurl.com/6zlapt
http://tinyurl.com/254m8k
http://tinyurl.com/5ch6bq
Heavy cream substitute:
(Where whipping isn't required.)
http://tinyurl.com/6bmz3h
HTH
When I make ganache, I buy Land O Lakes "heavy whipping cream". Buttermilk is quite different.
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.
Good luck!
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