what is "thickened cream"?

sf

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Jun 7, 2012, 12:29:49 PM6/7/12

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I'm looking at a recipe that calls for thickened cream and Google says
heavy cream is the substitute, but I'm not so sure because "thickened
cream" doesn't seem to be refrigerated. So, what can I substitute?
http://abcooking.files.wordpress.com/2012/05/pannacotta_ingredients.jpg?w=490&h=735
TIA

--
Food is an important part of a balanced diet.

ImStillMags

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Jun 7, 2012, 2:46:59 PM6/7/12

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On Jun 7, 9:29 am, sf <s...@geemail.com> wrote:
> I'm looking at a recipe that calls for thickened cream and Google says
> heavy cream is the substitute, but I'm not so sure because "thickened

> cream" doesn't seem to be refrigerated. So, what can I substitute?http://abcooking.files.wordpress.com/2012/05/pannacotta_ingredients.j...

> TIA
>
> --
> Food is an important part of a balanced diet.

found a recipe as to how to make it at home:

1 cup whipping cream
2 teaspoons buttermilk

1. Preparing the cream. Pour the cream into a small saucepan, set over
low heat and stir just until the chill is off; do not heat above 100°F
(lukewarm). Stir in the buttermilk and pour into a glass jar.

2. Ripening the cream. Set the lid on the jar (but don't tighten it)
and place in a warm (80-90°F) spot. Let the cream culture and set for
12 to 24 hours, until noticeably thicker (perhaps almost set like
yogurt or sour cream). Stir gently, screw on the lid and refrigerate
at least 4 hours to chill and complete the thickening.

Read More http://www.epicurious.com/recipes/food/views/Homemade-Thick-Cream-105449#ixzz1x8PWHf9w

Janet

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Jun 7, 2012, 3:10:13 PM6/7/12

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In article <29l1t7huevgbk7vg3...@4ax.com>, s...@geemail.com
says...

>
> I'm looking at a recipe that calls for thickened cream and Google says
> heavy cream is the substitute, but I'm not so sure because "thickened
> cream" doesn't seem to be refrigerated. So, what can I substitute?
> http://abcooking.files.wordpress.com/2012/05/pannacotta_ingredients.jpg?w=490&h=735
> TIA

According to wiki , thickened cream includes one of the thickening agents
like gelatine or carageen.

AFAIK we can't buy that product readymade in the UK so pannacotta
recipes here use double cream (your heavy cream) with gelatine added by
the cook.

Janet UK

ImStillMags

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Jun 7, 2012, 3:13:33 PM6/7/12

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On Jun 7, 12:10 pm, Janet <H...@invalid.net> wrote:
> In article <29l1t7huevgbk7vg30q2rg6q946s4am...@4ax.com>, s...@geemail.com

> says...
>
>
>
> > I'm looking at a recipe that calls for thickened cream and Google says
> > heavy cream is the substitute, but I'm not so sure because "thickened
> > cream" doesn't seem to be refrigerated. So, what can I substitute?

> >http://abcooking.files.wordpress.com/2012/05/pannacotta_ingredients.j...

sf

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Jun 7, 2012, 3:19:18 PM6/7/12

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Thanks, I found that one. I also found this

"Thick Cream" or "Thickened Cream" is a name used in Australia and
some parts of Europe, but is equal to the American version of "Heavy
Cream". Source: Ochef.com

I still don't know why it comes in a mayonnaise jar and seems to be
unrefrigerated.

ImStillMags

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Jun 7, 2012, 3:09:33 PM6/7/12

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On Jun 7, 9:29 am, sf <s...@geemail.com> wrote:

> I'm looking at a recipe that calls for thickened cream and Google says
> heavy cream is the substitute, but I'm not so sure because "thickened

> cream" doesn't seem to be refrigerated. So, what can I substitute?http://abcooking.files.wordpress.com/2012/05/pannacotta_ingredients.j...

> TIA
>
> --
> Food is an important part of a balanced diet.

here is the spec sheet for the cream in your photo

http://www.bullafoodservice.com.au/images/stories/cream/4002ThickenedCream300ml/4001-4002-4004-401-Bulla-Thickened-CreamRV4.pdf

sf

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Jun 7, 2012, 4:34:07 PM6/7/12

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Thanks Janet! That's what I needed to know. I made the mistake of
using Bing instead of Google.

sf

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Jun 7, 2012, 4:37:26 PM6/7/12

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Thanks!

Nancy2

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Jun 7, 2012, 4:54:04 PM6/7/12

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> Read Morehttp://www.epicurious.com/recipes/food/views/Homemade-Thick-Cream-105...

That's creme fraiche in my book. Maybe "thickened cream" is the same
as the Brit's "clotted cream," which I have no clue about what it is.

N.

sf

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Jun 7, 2012, 5:34:28 PM6/7/12

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On Thu, 7 Jun 2012 13:54:04 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

>
> That's creme fraiche in my book. Maybe "thickened cream" is the same
> as the Brit's "clotted cream," which I have no clue about what it is.

I pretty much gave myself a headache trying to figure out the
differences between our heavy cream, thickened cream, clotted cream
and creme fraiche. I don't think "make it with buttermilk" is right.
I read elsewhere that buttermilk is not associated with them.
http://whatscookingamerica.net/Q-A/CremeFraiche2.htm

I used whipping cream the one and only time I made panna cotta and it
was good.

Janet

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Jun 7, 2012, 6:12:14 PM6/7/12

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In article <fb72t7t0megckqona...@4ax.com>, s...@geemail.com
says...

>
> On Thu, 7 Jun 2012 13:54:04 -0700 (PDT), Nancy2
> <ellor...@gmail.com> wrote:
>
Maybe "thickened cream" is the same
> > as the Brit's "clotted cream,"

Nope. Clotted cream ( cream heated then cooled) is very very thick,
almost the texture and richness of butter.

Janet. UK

Message has been deleted

George M. Middius

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Jun 14, 2012, 9:28:31 PM6/14/12

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sf wrote:

> I'm looking at a recipe that calls for thickened cream and Google says
> heavy cream is the substitute, but I'm not so sure because "thickened
> cream" doesn't seem to be refrigerated. So, what can I substitute?

In Latin markets, they sell cream in pint jars that is very thick.
Fairly expensive, at least around here -- $4 or $5 for a pint.

Another possibility is to use thickened yogurt. All you have to do is
put yogurt in a sieve over a bowl for a day or two. The water drains
off and you get "Greek style" yogurt.