eac@druor.UUCP (CveticEA) (12/10/84)
In response to the question about cream vs heavy cream: half and half = light cream whipping cream = heavy cream One note--whipping cream is hardly ever 100% pure cream. It has gelatin and/or other additives to improve whipping. Unless the cream is to be whipped, I use half and half if the recipe just says "cream". Sometimes, if I am worried about calories, I even use milk but the flavor and consistency won't be the same. Betsy Cvetic ihnp4!druor!eac
marcum@rhino.UUCP (Alan M. Marcum) (12/12/84)
In article <658@druor.UUCP>, Betsy Cvetic writes: > >One note--whipping cream is hardly ever 100% pure cream. It has gelatin and/or >other additives to improve whipping. > >Betsy Cvetic >ihnp4!druor!eac Whenever I buy cream, I check the ingredients. If it has anything besides just cream, I buy another brand. In the Bay Area, the Co-Op stores have cream that really is cream. And, from my experiences, the gelatins, gums, and other junk that are added do nothing for whipping. (For reference, I whip cream by hand; if I'm doing a lot of whipping, I have this marvelous, large, many-many-many tined whisk that's just wonderful.) -- Alan M. Marcum Fortune Systems, Redwood City, California ...!{ihnp4, ucbvax!amd, hpda, sri-unix, harpo}!fortune!rhino!marcum