Good Lifestyle

If one of your hobbies ispastry shop, you have more than probably likely at least one type of cream in various recipes. While the thick cream, whipping cream and whipped cream can all seem like the same thing, there are subtle differences in each of them. In fact, the two that seem the most similar are the least linked and another cream is used to do the other. We know it can become confusing.

Basically, each cream plays a different role in cooking and even cooking. To help distinguish each cream, Kimberly Bugler, executive pastry leader atScala bistro In San Francisco, explains what dishes call for the thick cream, whipped cream and whipped cream.

What is heavy cream?

"The thick cream is exactly what it seems ... [it is] the cream layer that normally floats on the surface of fresh milk," explains the suckor. "It does not have stabilizers in, just the fat content that is naturally from 36% or more."

She says he lends asilky texture desserts, sauces and even salty applications such as filling forquicks.

"In my kitchen, I use only thick cream. If I want to do something that requires fat content, such as ice cream or a burned cream, I adapt by adding whole milk to this Item [instead], "she says. "I prefer to use a thick cream in all ourdesserts At Scala, as it is a more natural product and gives a more luxurious texture. It's more expensive, but for an essential ingredient with great desserts, it's worth it. "

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What is the whipping cream?

"The whips cream has a lower fat content - less than 36% - and is stabilized by other thickening and emulsifier agents so that its water content can always hold air and will not deflate so quickly" , declares Binler.

The whipping cream can be usedas an exchange of thick cream in just about any dish, includingsoups, sauces, and lining on desserts. It's just a clearer version of thick cream.

What is the whipped cream?

So, believe it or not, there are types of whipped cream actually, depending on what you intend to use it. Bugler compares the process of creating whipped cream to blow tiny balloons, the walls of the balloons being cream.

"A denser liquid such as thick cream will give you stronger ball walls less likely to deflate," says Bugler. "If you get out of the grease of this cream, as you would do the whipping cream, you must add thickeners so that [it] capable of holding air bubbles."

The whipped cream can be integrated into a variety of desserts. For example, if the pastry chef uses whipped cream to make something light and fluffy like thatmousseShe will not add stabilizers. However, if she makes a dessert coming out and wants to serve it right away, she will only beAdd powder sugar. It will allow him to stay swollen - like a balloon that has been blown, which is perfect, which is perfect if it will be consumed shortly after its preparation.

"If I need it to hold its shape on a dessert that I will serve later, like taking atart At the house of a friend, or giving my cooks a pastry bag filled with whipped cream that must last a few hours through the lunch service, I will stabilize it with gelatin or a little mascarpone, "she says.

The whipped cream is more commonly made of thick cream than whipped cream. Who knew?!

So, now that you have the ventilation of every cream and uses, it's time to get into the kitchen and cook with good creams.