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Cream.
Posted by marylew
Re: Cream. April 04, 2016 09:32AM |
Registered: 18 years ago Posts: 771 |
Re: Cream. April 04, 2016 10:09AM |
Registered: 9 years ago Posts: 622 |
Re: Cream. April 04, 2016 10:40AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Cream. April 04, 2016 11:43AM |
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Re: Cream. April 05, 2016 07:23AM |
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Re: Cream. April 05, 2016 07:59AM |
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Re: Cream. April 05, 2016 10:42PM |
Registered: 18 years ago Posts: 670 |
Re: Cream. April 05, 2016 11:26PM |
Registered: 18 years ago Posts: 410 |
If the recipe is Australian, this might help: [www.aww.com.au] The thickener in the Australian cream is usually gelatine. However, all I can find about Anchor (a Fonterra product) is "Anchorâ„¢ Thickened Cream is a ready whipped cream that can be added to any recipe dish, sauce or dessert." I couldn't find any information on whether it has any additives as a thickener.
Lynne2
Lynne2
Re: Cream. April 11, 2016 12:42PM |
Registered: 16 years ago Posts: 131 |
Use Lewis Rd creamery cream, they have a double or a single cream and it's just like using cream that we all remember as kids. Just cream and when you whip it it holds, no watery rubbish after 20 mins. I even nearly over beat it the first time I used it! Well worth the extra cost if you are going to the effort of producing a dish requiring this type of cream. Marylew I would try using the double cream for this recipe.
Re: Cream. April 11, 2016 04:34PM |
Registered: 7 years ago Posts: 11 |
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