2006-10-11 01:58:03 · 20 answers · asked by Patrick J 1 in Food & Drink ➔ Cooking & Recipes
It depends on the recipe and how 'heavy' a sauce you want. I think most recipes should say what type of cream they're looking for. It's not always possible to substitute one type of cream for another as the fat content is often what helps to flavour the dish and for thickness.
If you're British and using American recipes, a Heavy Cream is usually the same as double cream and single cream is usually referred Light Cream.
2006-10-11 02:05:49 · answer #1 · answered by plainoldnanny 3 · 0⤊ 0⤋
single, cream double is too thick for sauces. although beware sauces with cream in them are a bit of a pain in the *** both to make and to keep warm !
2006-10-11 02:11:33 · answer #2 · answered by sarah b 2 · 0⤊ 0⤋
My wife always used double cream, added to the sauce just before serving up, its gorgeous
2006-10-14 11:33:28 · answer #3 · answered by Rob 2 · 0⤊ 0⤋
Depends on the sauce. Usually single cream. If you are feeling health conscious substitute yoghurt or creme fraiche.
2006-10-11 02:00:35 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Capellini with a Parsley Cream Sauce
or chicken or mushroom cream
2006-10-11 01:59:42 · answer #5 · answered by Irina C 6 · 0⤊ 0⤋
Heavy cream
2006-10-11 02:15:03 · answer #6 · answered by babydoll29710 2 · 0⤊ 0⤋
Double pouring cream unless otherwise stated in the recipe.
2006-10-14 00:15:49 · answer #7 · answered by Amanda K 7 · 0⤊ 0⤋
to cook sauce you should use double or whipping as single tends to split when heated, or depending what sauce you could use soured for a tangy taste.
2006-10-11 04:09:11 · answer #8 · answered by blon_dee1 2 · 0⤊ 0⤋
I use light cream and then thicken it by doing a roue.A bit of butter and then 1 tbl spoon flour,stir with a wisk then add cream and stir til it thickens.
2006-10-11 02:00:08 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Yep single cream is the good one!!!
2006-10-11 02:05:26 · answer #10 · answered by Krystal M 1 · 0⤊ 0⤋