Milk and Cream

Appears in

Published 2013

About

Milk and Cream are a great way to add moisture, flavor and fat to recipes. Both are very versatile and can be added to cakes, biscuits, custards, glazes and frostings. Generally when a recipe calls for milk, you can use whole, 2% or skim but if a recipe calls for cream you should use cream because you need the fat content.

Cream is the fat that rises to the top of whole milk. It contains 36-40% butterfat and is great for making whipped cream. It is slightly different than “whipping cream” that only has 30% butterfat. Heavy cream is the preferred cream of choice for recipes in this book because it is more stable and will hold its shape better when whipped.