SOmeone wants me to make a white cake with fresh cream and chocolate mousse filling. I didn't want her to know that I didn't know what she meant so I asked her do you want butter cream,Cream Cheese She said Vanilla. I still dont know what she means by Fresh Cream. Any ideas anyone?

Hmm, she could mean cream that is whipped into whipping cream.

Or

She could mean cream fraiche that is pronounced cream fresh. It's like a soft sour cream kinda stuff. You add buttermilk to cream and let it sit in a warm-ish not cool area for a few days and it kinda firms up.

Me, I would do whipping cream for filling for a boughten cake. (For a cake that I will sell)

I would make cream fraiche and serve it on the side with a cake for my family. But unless I diddled with it more I would not use this in a cake.

It is a more of an a la minute type of product, the ways I've seen it used, just used right then, not stuck in a cake to be left out for an undetermined length of time and I myself wouldn't do it right now.

But maybe some other folks have used it.

But I mean Chef-boy was just here and I asked him about cream fraiche and he said it lasts a long time. But I haven't used it much is why I would not use it in a cake.

Chef-boy is the pastry chef in a 2 Michelin star restaurant in Napa area and he's my son.

Hi mom2my3girlz

Fresh cream in our place means Cream removed from milk which has a shelf life of max 5 days.Its different from whipping cream but they do substitute it a lot for the same.Have to say its got a very nice creamy flavor.

HTH

If someone asked me for that, I'd use whipping cream and whip it until it's thick.

that would be the best to get it confirmed from her...

actually I've used it for fillings too..

http://www.ochef.com/823.htm

Hope the link works....and I think you should be able to substitute it.

What she means is whipped cream that has a vanilla flavor. Use the richs whipped topping, a product similar to cool whip but meant for cake decoration. I do this sort of cake everyday! Good luck!

Ah. Gotta love it when non-bakers use weird terminology. I'd get her to define what she means. Don't worry about sounding like you don't know what she means, because SHE'S the one using non-standard jargon. She's most likely wanting whipped cream, but it's much better to verify before-hand! To stabilize whipping cream for cakes I use Dr. Oetker's Whip-It. I think it works much better (and easier) and results in a much tastier finished product than stabilizing whipped cream with gelatin. If you can't find it at your local store, you can order it online:
http://www.oetker.us/en/on-line-store

I agree with the above ... I am NEVER shy about flat out saying, "I'm sorry ....what is that?" Admitting your ignorance or un-familiarity with something is WAY better than delivering something they didn't want.

We use the term "fresh farm cream" in Canada, which has a higher milk fat % than whipping cream. Its so thick already (almost like sour cream), that my DH used to "spread" it on a slice of bread with onions and pepper.

A lot of Ukrainian dishes use fresh farm cream. Melts in your mouth.

It's so weird how in different places some products are so popular and in other places there not even heard of! 

I'm from London and here we have an abundant of shops that sell only "FRESH CREAM CAKES"! Sponge cakes that covered in freshly whipped heavy cream that may be stabilized and flavoured with vanilla.

Here's a link to my favourite fresh cream cake shop

https://eggfreecake.co.uk/

This is my second post so I'm not sure if I'm allowed to post links so sorry if I am not.