cream

[Meagan]

Can you use whipping cream to make butter or does it need to be pure cream? I think there will be a few brownes whipping cream containers on sale tomorrow at my local supermarket......as they are close to the use by date.

[faffa_70]

Meagan I have heard mixed reports on this. Unless someone comes back and reports otherwise, I would certainly buy at least one to try for butter and see how you go (then report back to us lol  )

[Chelsea (Thermie Groupie)]

I know I have come very close to making butter accidently with whipping cream.   20 seconds and it was almost butter!!!

[CreamPuff63]

I have tried whipping cream and it worked out fine. One day I will give the thickened cream a go just to see what happens, but I don't tend to think it would work quite as well.

[Meagan]

does whipping cream have gelatine in it?

[alioop]

I've made butter only about 3 times so far, but have used whipping cream everytime Meagan (I thought this was what we were supposed to use - oops!,obviously didn't read that recipe properly  ). Anyway, it turned out fine as far as I can tell  .  Ignorance is bliss 
I have no idea what makes whipping cream different to thickened cream....quick net search - one site said thickened cream has gelatin added......sure some of the amazing foodies on this forum will know the answer!!
Ali

[faffa_70]

*sigh* it is me that has caused the confusion!! SORRY  I use whipping cream all the time...today for some reason I read the post as thickened cream duh.     I am not sure about thickened cream as yes it does have gelatine in it. The recipe for butter just says to use fresh cream lol.

[Meagan]

Ok cool off I trot to the supermarket tomorrow morning then to ask them to mark down the cream that is one day from use by date- hopefully it didn't all sell this afternoon!
I was just confused because you can buy 'pure cream' as apposed to whipping and then thickened.

NB Kathryn did you hear from Harvey fresh about the 10Lt cream?

[faffa_70]

No didn't hear from them, I asked about the 20lt, they might have thought I was joking. DH is actually going to ring them. If they will sell it to us from there it is worth our while probably to take a drive and then just have a butter day. Would be happy to buy on behalf of others if we get the nod. Will keep you informed 

[Meagan]

Cool let me know what they say Kathryn. They got back to me about the 2lt cream and said most places don't stock it as it is mainly a catering size but that anywhere that sold the 600ml could get the 2lt if you requested it. She said it generally retails for around $7-8

On another note I went to the supermarket early this morning and collected up the cream that was use by tomorrows date and took it to the front desk and then someone came and marked them down for me so I got 4cartons of 600ml cream for $4.16 total...pays to be cheeky

[faffa_70]

Sure does!! 

[CreamPuff63]

I'm posting this under this subject because we are talking about cream.... Last night we needed some custard real quick (and the shops were shut). The only thing we had available was Hi-Lo (skinny) milk so I thought we'd use it as there shouldn't be "too much" of a difference being milk. Well, there is. It sort of curdled and looked like custard gone wrong (cos it was). Taste was there, but looks were funny. Was a good experiment though and we still ate it, but will never do this again. Hope this helps someone else in the future.

[Shayla]

If your custard curdles you can rescue it by adding 30ml cold milk and blending at speed 8 for 30 seconds. This works as it has happened to me twice; I have since discovered that cooking the custard at 70 for a bit longer works much better - can go up to 80 for 3 or 4 minutes to thicken.

[gertbysea]

Meagan If you had asked me about making butter from whipping/ thickened cream I would have said no as I make butter all the time but... I had about 300 mls leftover thickened cream I was saving to make ice cream and thought I would try so I did just now and it made butter fine. I did not save the buttermilk from it though as  usually do. I usually put the buttermilk in the freezer and use it at a later date to make bread, scones or pancakes.

So there you have  it. I often see thickend cream marked down but rarely normal cream as the supermarkets here seem to buy only just enough! I have used double cream when it has been cheap enough and that makes yummy butter.

I say go for it. From now on when I see either cheap I will be making butter or ice cream. No wonder I have put on 5 kilos since buying my thermomix.

[cookie1]

I understand the 5 kilos Gretchen.

I always use hi-lo milk for custard and have never had any problems.  In fact that is all we ever have in the house.