Nutritional Information

Caressing Cream

Cream’s milk fat content dictates how it is used:

• 

  Double or rich cream is best used dolloped on the side of a dish rather than as an ingredient in cooking as it can curdle when beaten. While boiling can reduce cream, don’t over boil or the cream may separate. For sauces, boil until reduced by about 1/3.
• Thickened cream that contains vegetable gum as the main thickening agent instead of gelatin, is more heat stable and therefore a better choice for cooking.