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Recipe question
quackaquacka
31-05-2009
I have a recipe that calls for:

1 1/2 cups whipping cream
2 cups half-and-half (light cream)

I have no problem with the cups part and usually I'd just experiment but I need to get this right! Would semi skimmed do for the half and half or would I need single cream?

Also, whipping cream - whipped or double?

Also, any ideas what to do with six egg whites? I'll have them left over and I don't really feel like making meringues.

Thanks
PamelaL
31-05-2009
Semi skimmed would be fine I reckon. And I don't think it makes any difference if it's double cream as long as you can whip it.

Make low-fat scrambled eggs with the egg whites. Make up for all that cream.
quackaquacka
31-05-2009
Originally Posted by PamelaL:
“Semi skimmed would be fine I reckon. And I don't think it makes any difference if it's double cream as long as you can whip it.

Make low-fat scrambled eggs with the egg whites. Make up for all that cream. ”

Thanks

Might do that though I doubt I can eat all six by myself in one sitting Though you never know...
analogueagent
01-06-2009
Can you not freeze the egg whites?
flower faerie
01-06-2009
What is the recipe for? Substitutions can make a huge difference in some recipes and some it won't make that big a difference at all.

Semi-skimmed isn't a good substitute for half & half because half & half is half cream and half milk. It's about 12.5% fat..so a much higher fat content than semi-skimmed.
quackaquacka
02-06-2009
Ice cream.

So would single cream be better? I've been thinking it over and I think it might.

RE: freezing the egg whites. There's not a lot of room in our freezer so if I could use them for something on-the-spot I would like to.
flower faerie
02-06-2009
For ice cream you'll definitely want to get as close as possible to the ingredients the recipe calls for. If you go too low fat or change the ingredients too much it can tend to be icy or not freeze well.

Single cream I believe is 18% fat so it's closer than milk would be. You could maybe cut it with a little whole milk? Like 3/4 the amount of single cream added with 1/4 milk so it brings it to about the consistency of half & half. If you can't find whipping cream, you may be able to use double cream instead since you won't need to actually whip it, but again maybe cut it with a bit of single cream.

Is it an american recipe?
quackaquacka
03-06-2009
Yes.

That sounds good, cutting it with the whole milk. And again with the single cream.

I'll give it a go and let you know how it turns out.
flower faerie
03-06-2009
I hope it turns out good. I'll keep my fingers crossed for you!

I just made some homemade ice cream last week that turned out really good. A bit too good...I keep eating it!
kingjeremy
04-06-2009
Egg whites make good homemade face masks
quackaquacka
08-06-2009
Right, an update!

I made the ice cream, it froze well, but I think the recipe called for too much (or too strong) cream because it seriously overpowered the butterscotch.

Still tastes nice, but more of a sweet cream ice cream than butterscotch.

I shall have to keep that in mind and adjust accordingly next time.
flower faerie
08-06-2009
At least it tastes nice.

I always end up having to tweak recipes. I made some vanilla ice cream and it was good except the recipe IMO called for too much vanilla extract and it gave it an overpowering artificial vanilla flavor. I made it with less extract the next time and it was good. Next time I'm going to use real vanilla beans.
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