A have a recipe that calls for thickened cream, but I only have normal cream, can I just beat it or something! Or is thickened cream totally different!
unknowndisorder,
Jul 2, 5:31pm
Doing a google search - thickened cream has a higher fat content & gelatine added. Fonterra do a thickened cream, but that just sounds like pre-whipped cream, but not like the ready whipped cream in cans.
Basically, I'd just give it a go, but hopefully someone with some knowledge of the stuff can help you out ;) (depends on the cost/requirements of the recipe). (meaning if it's for a special occasion or costs a bomb to make).
geldof,
Jul 2, 5:36pm
Is it a NZ recipe! NZ thickened cream does have gelatine as unknowndisorder said, so not usually suitable for heating. If it is an overseas recipe, then often they call our 'normal' cream either double cream or thick cream.
Not for a special occasion, but would rather not screw it up:)
geldof,
Jul 2, 5:58pm
That's unusual. I would use normal cream, unbeaten. Even sour cream would do it.
They sound yum, BTW.
wheelz,
Jul 2, 6:07pm
or ricotta
obsidianwings,
Jul 2, 6:26pm
Thanks, I have all three of those options :)
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