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    heavy cream

    [cook.][Brit.]
    Sources
    1 tablespoon heavy cream
    Comment
    What exactly is 'heavy cream'? Is it something like whipping cream?
    (It appeared in a recipe for scones)
    Authorscone (297747) 14 Feb 07, 17:31
    Suggestionungeschlagene süße Sahne
    Comment
    mit mindestens 36% Fett, entspricht also in etwa der deutschen süßen Sahne, die meines Wissens etwa 40% Fett enthält.

    Happy baking!
    #1AuthorMartina (DE)14 Feb 07, 17:42
    SuggestionCréme double
    Sources
    Die süße Sahne trifft's nicht, die ist zu flüssig. Die Handelsmarken in Deutschland sind direkt aus dem französischen übernommen, aufsteigend nach Fettgehalt: Créme léger, Créme fraîche, Créme double.
    #2AuthorCilantro14 Feb 07, 18:11
    Comment

    Nur jeweils den Akzent noch ändern, Crème.

    #3Author CC_0 (781106) 29 Mar 19, 16:00
    Comment
    #4Author no me bré (700807) 29 Mar 19, 17:23
    Comment

    Was soll uns #4 sagen? Dass man 'crème' auf Deutsch klein schreibt?


    Wenn diese heavy cream übrigens auf die Scones soll, dann ist Crème double eigentlich immer noch zu leicht. Clotted cream gibt's in der Form in Deutschland nicht, meines Wissens.

    #5Author Gibson (418762)  29 Mar 19, 21:33
    Comment

    Yes, it's available here in my local Real,--. Little jars of it. For some reason, they sell it in their American food shelf, along with a mix for genuine American scones. (Truth, but ;-) )


    #6Author hbberlin (420040) 29 Mar 19, 22:00
    Comment

    Ich habe mich unklar ausgedrückt: clotted cream gibt's hier auch, aber eben als 'ausländische Spezialität'. Was ich meinte, ist, dass es kein deutsches Lebensmittel ist, dass jeder kennt und überall verkauft wird; wie Quark, Joghurt, Crème fraiche etc.

    #7Author Gibson (418762) 29 Mar 19, 22:18
    Sources
    Webster's:
    heavy cream - cream that is markedly thick
    (especially :) cream that by law contains not less than 36 percent butterfat
    https://www.merriam-webster.com/dictionary/he...

    Collins:
    heavy cream [in British]
    [US] another name for double cream
    https://www.collinsdictionary.com/dictionary/...
    Comment
    But, that said, wasn't #2 just mistaken? As far as I know, 'heavy cream' is indeed liquid, that is, like whipping cream before it's whipped, which is not the same as the stiff cream that's already in a jar or on a scone.

    Survey response from the home cook just interviewed: 'Maybe thicker than half and half but not quite as heavy as whipping cream?'

    That may not be quite right. Quick research suggests it's just another term for high-fat cream, aka whipping cream.

    There are probably other threads in the forum archive about different kinds of cream.


    *edited to add*

    But I am not much of a cook, so my impression could just be mistaken.

    #8Author hm -- us (236141)  29 Mar 19, 22:25
    Comment

    Re #2: "Créme fraîche"

    For anyone who reads this post, I wouldn't place much credence in #2 (including for the reasons given by hm -- us).. That listing gives the impression that this is the same as "sweet cream" in its various forms. This product is lightly soured.

     

    #9Author hbberlin (420040)  30 Mar 19, 12:29
     
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