[LMB] OT: AKICOL cream question

I iosef at gothic.net.au
Wed Apr 12 06:46:56 BST 2006

At 03:05 PM 12/04/2006, Tracy MacShane wrote:

>Double cream is like extra thick/lightly whipped cream. English single
>cream has much less butterfat than our default cream, which is about
>halfway between single and double cream in their terms. Some
>supermarkets sell a "thickened" cream, but again, I wouldn't bother. Our
>cream is rich enough for any recipe that requires double cream. If it's
>going to be whipped, it'll end up the same anyway.
I would suggest a pure cream with a minimum 45% fat as the same as 
"double cream".


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