Cream is simply the higher fat portion of cow’s milk. Half & Half is an equal mixture of milk and cream at 10% fat. Whipping Cream contains 35% fat, doubles in volume when whipped and is dreamy with berries, pies & mousses and thickens sauces luxuriously! Harmony recently introduced its decadent 48% Crème de la Crème, a thick, English style cream. Too much for bikini season, they’ve postponed production now ’til the fall!
Sour cream is cream which has been treated with a lactic acid culture to give it its tang. Do not let sour cream boil when cooking with it or it will curdle. However Crème Fraiche, a matured, thickened cream with a tangy, nutty flavour and velvet texture, is ideal for sauces or soups as it can be boiled. To make your own Crème Fraiche, mix 1 cup whipping cream and 2 tbsps buttermilk in a glass container, cover and let stand at room temp for 8-24 hours, until very thick; stir well.
My fave form of cream is the iced variety!! I keep 4 flavours of Mapleton’s Organic Ice Cream on hand for quick treats or to dress up desserts. It’s made only from the fresh, organic milk, cream and eggs produced on their own farm – no chemicals, GMOs, antibiotics, or artificial ingredients and the flavours we carry are gluten and nut free. It’s Ontario’s Haagen-Dazs, but better!! Try chocolate, vanilla, strawberry, chai or ginger…my favourite’s ginger, what’s yours?