Nestle Carnation Topping Extra Thick Cream, 170g

Product Information

The confusion comes in when you’re living in one country but using a book intended for another – for instance, if you’re living in the UK but using an Australian book, you might find yourself desperately trying to whip single cream and wondering why you’re not getting anywhere! ‘Single cream’ in the UK contains about half the fat that Australian ‘pure cream’ does and won’t whip no matter how long you spend trying. United Kingdom Sterilised cream” means cream which has been subjected to a process of sterilisation by heat treatment in the container in which it is to be supplied to the consumer. I would have taken “pouring cream” to mean “whipping cream”. But there again that’s the only kind of cream I can easily get where I live so I use it for just about everything – even when double cream is called for. For a copy the document produced by the PTF, see: Code of Practice on Compositional Standards for Cream Designations in the UK. I’ll do my best but I can’t promise anything. An article on French cream is a really good idea, though. Let’s see what we can make of it!

THANK YOU…US expat living in Scotland have been so disappointed not to find half and half for my coffee but took a gamble on Single Cream after your explanation and am now enjoying the creamy coffee again. CHEERS I also live in France and cannot understand why it is impossible to get cream that whips. I chill the bowl and use cream recommended for Creme Chantilly (which like Amanda I find disgusting) and still after beating forever have runny cream, which ruins the appearance of deserts. There must be something here that works? Apparently they have cream that whips in Spain just seems to be France that doesnt! This is unsterilised cream containing a minimum of 18% fat. It’s a general-purpose cooking cream and is also suitable for pouring over desserts and using in coffee. Sterilised cream Not, as you might think, fresh cream at all! It’s another sour cream, but with a higher fat content – typically more like 28-30%. Artifical or imitation cream

Thanks for the reply… It’s where I see some recipes stating 600ml of Cooking Cream or other amounts, and I’m curious as to what ‘exactly’ they are using. There is nothing like trying to recreate the very recipe they list really…! Please, please publish this with any advice possible and yes, as Emily suggested, an explanation of what is on offer in France. I expect there are many ex-pats calling out the same war cry – bring on the cream!

Sour cream” or “ soured cream” means cream which has been fermented with harmless microorganisms or through acidification. About half a tub of mascarpone (approx 130 gms ), add about 100 to 150mls of 35% whipping cream and whip; add about 8gms of vanilla sugar, continue until it does not move when the bowel is at an angle. works a treat. Tagged: Clotted cream, Cooking, Cream, Crème fraîche, Double cream, Half cream, Heat treatment, Single cream, Sour cream, Whipping cream It seems that a lot of Brits in France are having similar problems. Like you, I really don’t understand why. Even in SE Asia you can get various kinds of cream quite easily. Why not in France? Thanks for all the comments and suggestions here. Sorry I’ve neglected the blog recently – and thanks to the builder from Hell we don’t currently have a kitchen. I hope we will soon, though. Then we’ll be cooking with gas again!The Code specifies that in calculating the percentage of milk fat in cream, any ingredient added to the cream shall be disregarded. UHT can stand for ‘ultra-high temperature’ or ‘ultra-heat treatment’. Either way, it involves raising cream way above the usual temperature for sterilisation, but for a much shorter period of time – so the change in taste and colour is much smaller than is involved with sterilised cream. It’s a good standby if you can’t get fresh. Sour or soured cream Personally, I’d think that condensed soup would spoil the clean, fresh flavour of the dish, but if you like the soup, then why not? After all, it’s you who’s going to eat it. The synthetic whipped ‘cream’ used in some cheap commercially produced cakes, on the other hand, is disgusting. You can generally tell it by the colour; whereas real whipped cream generally has a yellowish tinge to it, the synthetic stuff is usually brilliant white, almost bluish tinged by comparison.

I also live in Spain and I have only found the UHT whipping cream which is so thin and does not whip and hold, and the cooking cream, which is ok for sauces. I make a lot of cheesecakes and i have not yet dared to try using it instead of buying the extremely expensive English cream. I am always too afraid to try it in case it does not set! It think the problem is that they both say “30% less fat”? I will have a go as it will save me a fortune. In the United Kingdom, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat. For cooking purposes, both single and double cream can be used in cooking, although the former can separate when heated, usually if there is a high acid content. Most UK chefs always use double cream or full-fat crème fraîche when cream is added to a hot sauce, to prevent any problem with it separating or "splitting". In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary. Hi. In Spain the”cooking cream ” has added starches. The “whipping cream ” is 30% fat. It is Uht, but quite nice. It should be 24 hours in fridge before whipping, and whipped in cold bowl.Works fine for cream cakes and pavlovas. It is also quite nice poured in place of single cream. For making baked cheesecakes and ganache, I use Nata fresca (creme fraiche) . I would like to put fresh cream between the sponge layers of my cakes – but I cannot find anything suitable here in France at all! What do the French use in their gateauxs? This is supposed to be the home of ‘haut cuisine’!

So… any help identify what is Cooking Cream based upon everything above please? That would be for Scotland, UK as I’m thinking it must be double cream for fat content? Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range