Has anyone used the little boxes of whip cream from Trader Joes? It's UHT whip cream. I'm wondering if I can use it okay for ganache. It's very reasonably priced and I bought a few boxes so I'm trying to save myself another trip to the store. Anyone have any experience with this?
Thanks!
Another cake club member weights in - these girls are awesome:
~~You can use UHT milk or cream on anything. It’s the same, just brought to a higher temperature (275 F) for 1-2 seconds during pasteurization and then boxed aseptically. Normal pasteurization brings milk to about 160 F for longer periods of time but avoids boiling so it doesn’t curdle. The UHT milk is “flash heated” so it doesn’t have time to curdle. There is some loss of B vitamins, but the proteins remain the same between the two, which would be what effects the usage in ganache. So, no difference. I always keep boxes of UHT milk around and use it interchangeably with regular milk in baking (I mostly use buttermilk in my baking, but I need regular milk for my white and lemon cake).
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