Homemade Thick Cream Recipes

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HOMEMADE THICK CREAM



Homemade Thick Cream image

It isn't uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream-not the light, low-butter fat "cream" that is cultured for sour cream here-so it has a richer, glossier texture. And you can bet it's not pasteurized, because the process would have killed the natural bacteria that preserves and thickens the riper cream. To me, this thick, ripe cream (similar to the French crème fraîche) is one of the great pleasures of Mexican cooking-drizzled on chilaquiles or simple fried tacos and such. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe.

Provided by Rick Bayless

Categories     Cookstr Recipes

Number Of Ingredients 2

1 cup whipping cream
2 teaspoons buttermilk

Steps:

  • 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° (lukewarm). Stir in the buttermilk and pour into a glass jar.
  • Ripening the cream. Set the lid on the jar (but don't tighten it) and place in a warm (80-90°) 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.

HOMEMADE SOUR CREAM



Homemade Sour Cream image

A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.

Provided by Celestial

Categories     Side Dish     Sauces and Condiments Recipes

Time P1DT10m

Yield 8

Number Of Ingredients 3

¼ cup milk
¾ teaspoon distilled white vinegar
1 cup heavy cream

Steps:

  • Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g

THICK CREAM



Thick Cream image

Provided by Martha Stewart

Yield Makes about 1 1/4 cups

Number Of Ingredients 2

1 1/2 cups whipping cream
3 teaspoons active culture, such as buttermilk, creme fraiche, sour cream, or plain yogurt

Steps:

  • Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.
  • Place the lid on the jar, without tightening it, and place the jar in a warm (80 degrees to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.

HOMEMADE THICK CREAM



Homemade Thick Cream image

_Crema Espesa_ It isn't uncommon to see three of four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream - not the light, low-butterfat "cream" that is cultured for sour cream here - so it has a richer, glossier texture. And you can bet it's not pasteurized, because the process would have killed the natural bacteria that perserves and thickens the riper cream. To me, this thick, ripe cream (similar to French crème fraîche) is one of the great pleasures of Mexican cooking. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe

Provided by Rick Bayless

Yield Makes about 1 cup

Number Of Ingredients 2

1 cup whipping cream
2 teaspoons buttermilk

Steps:

  • 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.

PASTRY CREAM



Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 8

Number Of Ingredients 8

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

THICK CREAM CAKE



Thick Cream Cake image

Make and share this Thick Cream Cake recipe from Food.com.

Provided by Dani Jean

Categories     Pie

Time 2h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

9 inches chocolate cookie pie crust
8 ounces cream cheese, divided
1/2 cup brown sugar
1 tablespoon corn syrup
1 cup powdered sugar, divided
3 ounces semisweet chocolate
3 tablespoons butter or 3 tablespoons margarine
1/2 cup heavy whipping cream, divided
3/4 cup whipped cream
1 tablespoon instant coffee

Steps:

  • Thoroughly mix four ounces of cream cheese, 1/2 cup brown sugar, and 1 tablespoon corn syrup. Pour in pie crust.
  • Thoroughly mix four ounces cream cheese and 1/2 cup powdered sugar. Pour over brown sugar/ cream cheese mixture.
  • Melt together 3 ounces semi sweet chocolate and 3 tablespoons butter. Add in 1/4 cup heavy whipping cream. Mix thoroughly.
  • Pour 1/2 cup chocolate mixture over cream cheese mixtures.
  • Add 1/4 cup heavy whipping cream and 1/2 cup powdered sugar to remaining chocolate mixture. Pour over chocolate mixture.
  • Refrigerate until firm.
  • Thoroughly combine 3/4 cup whipped cream, 1/2 cup powdered sugar, and 1 tablespoon instant coffee.
  • Spread whipped cream mixture over cooled cake.
  • Cut, serve.

Nutrition Facts : Calories 515.7, Fat 35.2, SaturatedFat 18.5, Cholesterol 67.6, Sodium 323.2, Carbohydrate 50.6, Fiber 2.2, Sugar 35.3, Protein 5.5

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