3 things you may not know about cream
• Cream is the layer of higher-fat material on top of raw milk after it has separated. The butterfat content of cream—18% for table, 5% for single, etc.—is what determines whether or not the cream can be whipped, and therefore what it's used for.
• Canadian dairy cattle consist of Holstein, Ayrshire, Jersey, Guernsey, Canadienne, Brown Swiss, and Shorthorn breeds. Ontario and Quebec have the most herds.
• Whipped cream is obtained by adding air to cream. Whipped cream is about double its initial volume.
1 tip you can't live without
• If it's hot outside, say, more than 25°C, chill both your bowl and your whisk before starting to whip cream.
2 ways to try cream right now
• Spread clotted cream-the richest, thickest of all-on fresh scones. President's Choice makes a great Devonshire cream.
• Serve cajeta de leche, a thick, caramel-like cream, with decadent chocolate desserts.
1 thing to remember at the grocery store
• Cream should be refrigerated, and tightly covered, so it doesn't take on flavours from other foods. Use it up in two to three days.
2 types of cream to keep on hand
• Single cream (5% butterfat) adds richness and flavour to cream soups.
• Half and half is a thin cream (10% butterfat), used mostly for pouring in coffee and on top of cereal.
• Heavy or whipping cream has 35% butterfat. Use it in creamy pasta sauces and decadent desserts.
Read more in Recipes and Country Pantry
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