Many people love the foods that are cooked with cream for their thick texture and rich taste, but we do not know much about their uses, how they work at home, or their alternatives if they were not available to prepare a delicious and fast dish.
cooking cream ingredients
Cooking cream is a high-fat dairy product, which is a homogeneous mixture of milk and milk fat, and all types contain almost the same nutritional composition, regardless of the different percentage of fats, and of course the number of calories in each type.
The types of cooking cream are a source of saturated fats, and a product rich in calories, in addition to fat-soluble vitamins, but they are usually in small quantities compared to the volume of fat.
Types of cooking cream
There are many types of cooking cream, and they differ in their uses, the amount of fat they contain, and even their flavour. There is a general rule for identifying the types of cooking cream, which is to read the percentage of fat indicated on the package. The higher the percentage of fat, the denser the cream, and the easier it is to whisk to obtain greater density and volume, stronger flavor, and a texture that is not affected by temperature when added to broths and sauces.
Cooking cream for desserts
Cooking cream is heavy if its fat content is between 38-40% or more, you can whip it easily, and you will get a heavy texture that does not change, you can even use it in “ice cream” recipes without worry.
French cooking cream
There is no difference between French cooking cream and sour cream or Mexican cream, they are all slightly sour, contain 30% fat, and are ideal for decorating baked potatoes or crackers, but not suitable for hot recipes, unless you add them at the last minute of cooking time.
Double cooking cream
Known for its rich flavors, Double Cooking Cream has a fat content of up to 48%, which makes it great when boiled and frozen, but can turn into butter when whipped too much.
Double cream has a higher percentage of butter than heavy cream, and can be frozen for up to two months.
Low-fat cooking cream
Low-fat cooking cream is also known as light cream, because it contains less butter, with a lighter and more liquid consistency than heavy cream, which makes it ideal for recipes that require boiling such as broth and sauce, and a cooking cream with a fat content of less than 35% can be used in recipes Pastry, pasta sauce and gravy.
Cooking cream uses
Cream of chicken cooking
You will need one cup to prepare the chicken dish with cooking cream, and adding it will be the last step, after frying the chicken in butter, and preparing a sauce consisting of chicken broth, lemon juice and garlic powder.
Pasta with cooking cream and chicken
You can add boiled pasta to the previous recipe, or prepare a sauce consisting of a cup of cooking cream, milk, Parmesan cheese and black pepper.
Bechamel with cooking cream
You can make a bechamel sauce with cooking cream by melting the butter in a saucepan over a low heat, then adding the flour, and stirring it until it mixes well with the butter, then adding the milk and the cooking cream, and continuing to stir until it gives you greater density.
Cooking cream cheese sauce
You can use the previous recipe for making cream cheese sauce, adding a cup of grated cheddar cheese in the last minutes.
Cooking cream substitute
Since the cooking cream is 40% fat and contains dairy products; It may not be a suitable option for those seeking to maintain their weight. Fortunately, if you’re looking to replace your cooking cream with a low-fat or dairy-free alternative, there are plenty of healthy alternatives.
An alternative to cooking cream without cream
Beat soy milk with olive oil for a vegan alternative to cooking cream, similar in flavor and thickness. Mix 2/3 cup (159 milliliters) of soy milk with 1/3 cup (79 milliliters) olive oil to get 1 cup (237 milliliters) of cooking cream.
Milk substitute for cooking cream
Combining milk and butter is an easy and foolproof way to replace whipping cream, and butter adds extra fat to the milk, raising the fat content in the mixture to that of the cream.
Make this alternative by mixing 1/4 cup (57 grams) of melted butter with 3/4 cup of milk (178 milliliters), and whisking well to make 1 cup (237 milliliters) of whipping cream.
You can also add 1 tablespoon (about 8 grams) of flour to thicken the cream, especially if you’re using low-fat or pasteurized milk.
Keep in mind that this alternative is suitable for cooking and baking recipes that use cream to add flavor and creaminess, however it will not achieve the same whipping and thickening results as cream.
Cooking cream “Lite”
If you are looking for a low-calorie alternative to heavy cream, you can try cornstarch to thicken the milk to get the consistency of heavy cream. Add 2 tablespoons of cornstarch (19 grams) to 1 cup of milk (237 milliliters), and whisk together until the mixture thickens. This mixture is the best substitute in recipes, however it may change the texture of baked goods, and will not give you the consistency of heavy cream.
Home cooking cream
You can prepare homemade cooking cream to help you avoid spoiling packed cooking cream; Cooking cream resembles soft, smooth cream cheese, and does not freeze like butter and cream at low temperatures; So you can make your own spiced version of the cooking cream, by adding minced garlic and herbs to a favorite type of cream cheese or Italian cheese, ground roasted cumin, coriander seeds, plenty of black pepper and a pinch of lemon.
You can keep this recipe in the refrigerator, add it to vegetable broths and pasta, or use it as a seasoning, dipping sauce, or as a savory sauce for meat, fish, and vegetables.
Cooking cream substitute for pasta
To make a creamy pasta substitute, put ½ teaspoon of cumin seeds in a dry skillet, over medium heat, add ½ teaspoon of coriander seeds, and stir occasionally for 5 minutes.
Pour the roasted seeds and black peppercorns into a spice grinder. In a deep bowl, mix the spices with 3/4 cup of cream cheese, ½ teaspoon of salt, and 2 teaspoons of lemon juice, and stir the mixture with a fork to soften the cream cheese.
Pour a little of the pasta boiling water to loosen the sauce, then garnish with parsley.
Cooking cream substitute for masala
Mix homemade cream on low heat with chicken pieces cooked with tomatoes and onions, or you can replace the cheese mixture with ¼ cup of powdered coconut milk, adding ground black pepper and one teaspoon of cumin seeds, and another of coriander seeds.
The difference between cooking cream and whipping cream
There is a difference between cooking cream and whipping cream; The biggest difference is how you use them, and the recipes that work for each type; Cooking cream cannot be whipped, but it remains liquid even when it cools. Whipping cream contains more milk fat than other creams; This makes it easy to whisk to give you strong volume and more volume.
The cooking cream can be used for all hot and cold recipes; It has been treated with added stabilizers to make it easier to use in almost any recipe. However, cooking cream cannot be whipped because it does not contain as much fat as whipping cream, and will not become as thick as whipping cream even if refrigerated, but it is easily combined with other liquids due to its light texture, making it easy to stir into soups, sauces and even broths And stews.
How long to use the cooking cream?
You can keep packets of cooking cream in your pantry for several months as long as the packets have not been opened. If you’re planning to make dessert, it’s best to store the can of cooking cream in the cooler. If you open the package and there is some cream left, you can empty the package into an airtight plastic or glass container, and use the remaining cooking cream within 4 to 5 days.
Avoid leaving the cooking cream container open in the cooler, as this can spoil the cooking cream and absorb the odors of other foods in the cooler.