Is Sour Cream and Heavy Cream the same thing?

Question

Can I use Sour Cream to make Spaghetti Alfredo?

Answer 1

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, produces lactic acid, which sours and thickens the cream.

Commercial sour cream, made out of heavy cream, contains from 15 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes.

Light sour cream contains about 40 percent less fat than regular sour cream because it is made from a mixture of milk and cream rather than just cream.

Sour cream can usually be refrigerated in its container for more than a month after the date stamped on the bottom of the container. If any mold forms on the cream's surface, the entire container should be discarded immediately

Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.

"Sour cream and onion" is a popular flavor for potato chips. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers, such as "onion dip."

In Russian cuisine, sour cream is often added to borscht and other soups. In Tex-Mex cuisine, it is often added to tacos, nachos, burritos, taquitos or guacamole. Hungarian cooks use it as an ingredient in sauces and in recipes such as ham-filled crepes.

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.

In the United States, cream is usually sold as:

Half and half (10.5–18% fat)
Light, coffee, or table cream (18–30% fat)
Medium cream (25% fat)
Whipping or light whipping cream (30–36% fat)
Heavy whipping cream (36% or more)
Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail.
In the United Kingdom, cream is usually sold as:

Half cream (12%)
Single cream or light cream (18%)
Whipping cream (35%)
Double cream (48%)

Fettuccine Alfredo

1 lb. fettuccine pasta
1/4 lb. butter, cut into 8 parts
Fresh-ground pepper, to taste
1 C. half-&-half
1/4 lb. grated Parmesan cheese

Cook noodles as package directs. Drain. Place in a dry pan.

Gently heat the noodles. Toss them, gently, while adding the butter, & grinding the pepper over them.

Add the half-&-half and allow to heat thoroughly, tossing once or twice, until most of the half-&-half has been absorbed.

Add the cheese. Heat another 2 or 3 minutes, still tossing gently, until the noodles are evenly coated with the melted cheese. Serve immediately on warmed plates.

Variation: Fettuccine alla Romana
Add 1 C. fresh-cooked green peas and 1/2 C. prosciutto (or other thin-shredded ham) along with the cheese.

the sour cream would probably curdle
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I was just reading about Fettuccini Alfredo over the Christmas Holidays. Yes, there really is an Alfredo and the dish was originated in Rome.

The story goes that Alfredo's wife had given birth and to help her regain her strength he created this dish. "This added extra fat and protein to the classic Roman tradition of eating fettuccini with butter and parmesan cheese.

While visiting Alfredo's restaurant (Alfredo all Scorfa), Douglas Fairbanks and Mary Pickford were served the dish. They loved it so much that they presented Alfredo with a gold fork and spoon in honor of this dish.

There are now three Alfredo ristorante in Rome, but none owned by the original Alfredo's family.

When the recipe was brought to the US, American chefs couldn't get the triple cream used in Italy. They began to add items such as swiss cheese or eggs. A trick to thickening American heavy cream is to open the container and leave it sit in the refrigerator over night. It's not the same, but will help. Also, make sure your refrigerator is clean. The cream will pick up smells, so toss out the old fish.

Here is a simple recipe.


Fettuccini Alfredo
Ingredients


1 pound fettuccini
1/4 pound unsalted butter
1/2 cup heavy cream
1/2 cup of the best parmesan cheese you can get, Parmigiano Reggiano if possible, grate it yourself
Directions


Place the butter in a shallow serving dish over the pot the fettuccini water is heating in.
When it is melted add the warm cream, mix gently and stir in about 2/3 of the cheese.
Remove the serving dish from the pot, cook the fettuccini, drain, and pour immediately into the serving dish. Toss well.
Top with the remaining cheese, and serve immediately.
Note: You can use linguini if you want or fusili for a fun look. Don't use spaghetti, it won't hold the enough sauce.

Answer 2

Heavy Cream Vs Sour Cream

Answer 3

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Both single and double cream can be used in cooking, although the single cream can separate when heated, usually if there is a high acid content. In sweet and savoury custards such as those found in flan fillings, crème brûlées and crème caramels, both types of cream are called for in different recipes depending on how rich a result is called for. It is useful to note that double cream can also be thinned down with water to make an approximation of single cream if necessary Sour cream, common in the U.S., is cream (18% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Crème fraîche is a heavy cream (30-40% milk fat) slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Not sweet like whole or whipping cream. Can't use it for a mean ingredient in cheesecake. Digestive crackers and Graham crackers are different. For cheesecake I'd suggest using Graham. Here is an easy recipe: Creamy two-step Cheesecake INGREDIENTS * 1 (8 ounce) package cream cheese, softened * 1/3 cup white sugar * 1 (12 ounce) container frozen whipped topping, thawed * 1 (9 inch) prepared graham cracker crust * 1/2 pint sliced fresh strawberries DIRECTIONS 1. Beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon mixture into graham crumb crust. Refrigerate for 2 hours. 2. Once the cheesecake has set, garnish with sliced strawberries. Serve Good luck and I hope this helps!

Answer 4

Err. Nope.

Sour cream is made from heavy cream. It gets its characteristic tang from the lactic acid created by the bacteria in it.

Heavy cream is a kind of cream ranked by how much fat is in it. Heavy cream is pretty bad- like over 30% fat. (Half and half is only 10%, milk is 3%, 2%, etc)

If you don't have heavy cream and want to make alfredo sauce, you can, but you'll need another recipe.

Answer 5

Heavy cream is for whipped cream and to add richness. You could use the sour cream, but I don't think the flavor would be that good and the sour cream may break down too much. I would just use milk or evaporated milk thickened with a little flour and butter.

Answer 6

No. Heavy cream is whipping cream.
Yes, you can use sour cream for alfredo sauce.

Answer 7

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Answer 8

Sour cream is very different from heavy cream. Sour cream is what they use on tacos, and heavy cream is used to make whipped cream....If you know what that tastes like you should know the difference and, you shuld be able to use sour cream in an alfredo sauce, but don't hold me to that....You definitely wouldnt use heavy cream

Answer 9

No, heavy cream is cream with a high fat content. You use it to make whipped cream or to add a richer flavor. Sour cream is cream that has with the help of bacteria soured and thickened. Both marvelous, but not equal substitutes.

Answer 10

I think heavy cream is diffrent from sour cream because sour cream is cheaper here in my world.

Answer 11

I put heavy cream in my white sauce all the time, I just do not tell my friends who want to stay skinny.