Nestle Carnation Topping Extra Thick Cream, 170g

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I live in France and have a nightmare whipping cream. Having lived here for more than 7 years I still don’t understand fully their creams. I tend to get the best results from UHT chef’s cream that I’ve chilled but even so it froths rather than whips and doesn’t last long. Hi. In Spain the”cooking cream ” has added starches. The “whipping cream ” is 30% fat. It is Uht, but quite nice. It should be 24 hours in fridge before whipping, and whipped in cold bowl.Works fine for cream cakes and pavlovas. It is also quite nice poured in place of single cream. For making baked cheesecakes and ganache, I use Nata fresca (creme fraiche) . You can find out about cream in the US here, and I’ve looked at cream in Australia and New Zealand here. It seems that a lot of Brits in France are having similar problems. Like you, I really don’t understand why. Even in SE Asia you can get various kinds of cream quite easily. Why not in France?

One I have come across in recipes before is “pouring cream”. I have absolutely no idea what that is. I think I’ve used double cream for this when I’ve come across it. I would like to put fresh cream between the sponge layers of my cakes – but I cannot find anything suitable here in France at all! What do the French use in their gateauxs? This is supposed to be the home of ‘haut cuisine’! Not, as you might think, fresh cream at all! It’s another sour cream, but with a higher fat content – typically more like 28-30%. Artifical or imitation cream Is it actually a dairy product? There are some “creams” which are vegetable-based. If it is indeed a dairy product, then I guess you’re right just to look at the fat content.

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This is unsterilised cream containing a minimum of 18% fat. It’s a general-purpose cooking cream and is also suitable for pouring over desserts and using in coffee. Sterilised cream

Thanks for the reply… It’s where I see some recipes stating 600ml of Cooking Cream or other amounts, and I’m curious as to what ‘exactly’ they are using. There is nothing like trying to recreate the very recipe they list really…!

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I would have taken “pouring cream” to mean “whipping cream”. But there again that’s the only kind of cream I can easily get where I live so I use it for just about everything – even when double cream is called for. Oh crikey! It does seem to be a problem. Why can’t you get decent cream in France? I’ll pull out all the stops to try and get this answered for you. For a copy the document produced by the PTF, see: Code of Practice on Compositional Standards for Cream Designations in the UK.

So… any help identify what is Cooking Cream based upon everything above please? That would be for Scotland, UK as I’m thinking it must be double cream for fat content? thank you so much for this! i was in tesco just now, buying strawberries. they currently have an offer on: if you buy 400grams of strawberries, you get a pot of single cream. being from sweden i had NO idea what this meant! so thank you so much, i didn’t know if i had to whisp it or not (in sweden, if something has the word “cream” in it, it generally needs to be whisped). so you cleared it out for me! cheers! France is full of cows, the French farmers receive lots of european subsidies, the butter here is akin to the butter in UK or Ireland, so why is there no real cream here? I’ll do my best but I can’t promise anything. An article on French cream is a really good idea, though. Let’s see what we can make of it!

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Sour cream” or “ soured cream” means cream which has been fermented with harmless microorganisms or through acidification. hi, could someone please tell me where to get all these different creams in pakistan? i’m confused as to whether i can use simple cream because for desserts and icecream, i haven’t been able to find double or single cream. could someone please help a stranded cook? Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. UHT can stand for ‘ultra-high temperature’ or ‘ultra-heat treatment’. Either way, it involves raising cream way above the usual temperature for sterilisation, but for a much shorter period of time – so the change in taste and colour is much smaller than is involved with sterilised cream. It’s a good standby if you can’t get fresh. Sour or soured cream About half a tub of mascarpone (approx 130 gms), add about 100 to 150mls of 35% whipping cream and whip; add about 8gms of vanilla sugar, continue until it does not move when the bowl is at an angle. works a treat.