what is the purpose of creams in hot and cold desserts.?

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what is the purpose of creams in hot and cold desserts.?

2006-11-01 12:33:49 · 3 answers · asked by Raphaleta C 1 in Food & Drink ➔ Cooking & Recipes

3 answers

For one, creams act as a thickening agent because of the butter fat content. Also, mostly 35%, or whipping cream, is favoured for the richness it brings to desserts both hot and cold.
Some desserts that require 35% cream: Creme Brulee/Mousse/Puddings.

2006-11-01 16:34:58 · answer #1 · answered by Anonymous · 0⤊ 0⤋

Flavor and consistency, in hot a creamier feel, the same with cold and also a binder because of the butter fat

2006-11-01 20:39:55 · answer #2 · answered by Steve G 7 · 0⤊ 0⤋

??

Smoothness? Mouthfeel? Richness? Thickening?

I'm not sure what kind of "creams" you mean.

2006-11-01 20:38:41 · answer #3 · answered by Sugar Pie 7 · 0⤊ 0⤋