Staples-about Cream
Cream
Half and Half
is more like milk than cream, but can be used instead of light cream, it will not whip, unless specially treated
Light Cream
also called coffee cream has a relatively low butterfat content and will not whip. Use when you want a very light cream
Heavy Cream
also called whipping cream, is the best for making whipped cream and is the riches cream you get commercially today. depending on how fresh it is when purchased, it will last refrigerated anywhere rfrom a few days to week The only test for sourness is to taste it
Ultrapasteurized (or sterilized)
heavy cream has been sterilized at high temperatures so that it will keep for several weeks in the refrigerator. It is as thick as old-Fashioned heavy cream and whips well, though its flavor is not quite as pure. It's good for desserts that must be held for a long time, sweetening will mask its slightly boiled taste
Sour Cream
is thick with a slightly sour flavor. It is often used as a garnish, to flavor, and sometimes to thicken. To avoid curdling when adding sour cream to a hot sauce, have it at room temperature and stir it well before adding, do not let it boil.
Creme fraiche
is what the French call their own fresh cream, which is thicker than ours and has a fine, tart edge.
For a homemade version,
add 1 tsp of buttermilk or 2 tsp of sour cream to 1 cup heavy cream, put the mixture in a jar, shake it , and let it stand at room temperature, uncovered, for one or more days until it is thick, then cover,
Refrigerate, it will keep for several weeks.
Ultrapasteurized (Sterilized) cream takes longer to thicken than regular, old-fashioned cream
To reduce cream, boil it until it becomes thick and almost pale gold in color
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