Cream is often used in different ways when cooking. What is cream? It is basically one of the fatty parts of milk that is not homogenized and it usually accumulates on the very surface of the milk. The stability of the cream is going to be based upon the butterfat that the specific type of cream contains. Usually the creams with higher amounts of fat are richer and they taste a lot better as well. Here is a look at some of the various types of cream available and information on how you can use them.
Whipping Cream
More than likely you have heard of whipping cream and it contains 30% butterfat. This amount is enough to allow the cream to get thicker when you whip it. It works fairly well for fillings and toppings. Usually you will find that regular whipping cream has been ultra pasteurized, which is a process that kills enzymes and bacteria by heating, helping to extend the shelf life of the cream.
Half and Half
Another type of cream is known as half and half. It usually has between 10% to 18% butterfat in it. Within the United States this is a mixture of half cream and half whole milk. Usually it is used within coffee instead of regular cream. While it will not whip up, it can be used in some recipes that do not require whipping instead of using heavy whipping cream. This helps to reduce calories and fat, which is why many people use it.
Heavy Whipping Cream
Heavy whipping cream has between 36-38% butterfat in it. This is a lot denser than regular whipping cream. It is wonderful for whipping and will keep shape when doing so. When you whip it, you will find that it actually will double in volume. It is used in many different recipes and you can make your own whipped cream with this option as well.
Crème Fraiche
Another of the options for cooking is known as crème fraiche. It is very thick and matured and it has a texture that is velvety and rich. The flavor is nutty and just a bit tangy. While it is not pasteurized in France, allowing it to be naturally thickened, in the United States it is pasteurized, this means you may need to add sour cream or buttermilk to get the fermenting agents you need to thicken it. Instead of using crème fraiche, which can be tough to find, many people substitute in sour cream instead, since it is pretty close to crème fraiche.
Sour Cream Halibut Recipe
Sour cream is a great substitute for crème fraiche and it is used in a variety of tasty recipes. Here is a wonderful halibut recipe that uses sour cream to provide a wonderful fish dish.
What You will Need:
2 pounds of halibut fillets
4 teaspoons of butter, divided
½ teaspoon of Tabasco
1 teaspoon of salt
¼ cup of Parmesan, grated
1 teaspoon of paprika
1 dash of dill
1 dash of lemon pepper
¼ cup of dry bread crumbs
8 ounces of sour cream
How to Make It:
Take one teaspoon of butter and use it to grease a two quart glass or metal baking dish. Place fillets in the dish. Blend together sour cream, dill, paprika, Parmesan cheese, lemon pepper, Tabasco, and salt. Spread the mixture over the fish fillets. Top halibut with bread crumbs, dotting with the butter that is left over.
Bake at 350, uncovered, for about 30 minutes.
