"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 11-13-2003, 04:56 PM   #1
Assistant Cook
Join Date: Nov 2003
Posts: 1
Heavy Whipping Cream

Help!! I'm having problems getting Heavy Whipping cream to thinken when making hot sauces.

PRguy is offline   Reply With Quote
Old 11-13-2003, 09:44 PM   #2
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hi PRguy - first, what kind of hot sauces are you making? And could you post the recipe? Thanks - that will help tremendously.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-14-2003, 06:07 AM   #3
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
questions about your sauce:

1. are you reducing the sauce at all, or are you just dumping the cream in and expecting it to thicken?

2. how much cream vs. sauce are you using?

3. if you are reducing the sauce, do you have it at a rapid boil?

4. what kind of sauces are you trying to make?

5. does any of the sauces you are using have any type of acid?[/list]
ironchef is offline   Reply With Quote
Old 01-12-2004, 04:49 AM   #4
Assistant Cook
Join Date: Jan 2004
Posts: 31
Cream thickening depends upon the right temperature being reached...(has to do with starches doing their thing...)

Bring the heat up gradually, but don't scorch it...gentle is good here...a little heat goes a long way! (this is why you have to really heat up starch slurries and rouxs before they'll thicken..once again, the starches in action.)

Ok...quick science lesson...

Starches will absorb only so much liquid until they reach a certain temperature, which once reached, will cause the starches to absorb quite a bit of liquid, and will also cause some starches to explode (really small..you'll never notice, promise!) and release even more starch into the liquid, thereby absorbing more liquid...on and on..etc...

Well cream acts the same way here...so just let your sauce heat up a bit and you'll notice it thickening...just don't overdo it, or you'll break the sauce and might curdle the cream...yikes! (if you use a cream with a high butterfat content, there is less likelyhood of curdling...ie- heavy whipping cream is usually around 36%, which should work just fine.)

Happy saucing :)
spearmint45 is offline   Reply With Quote
Old 01-12-2004, 07:33 AM   #5
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
In addition to spearmints perfectly accurate comments.
It isn't necessary to boil cream at all to get thickening. Allow a little more time and bring to a gentle simmer. It will take about 5-7 minutes loonger but no scoorching danger and just as much thickening.
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
what to make with leftover heavy cream? luvs General Cooking 13 01-31-2005 06:22 AM
What's the difference between heavy cream & whipping cre joyful429 Eggs, Cheese & Dairy 10 09-13-2004 11:41 AM
Heavy Whipping Cream luckieazn87 Desserts, Sweets & Cookies & Candy 10 04-14-2004 11:54 PM
Heavy whipping cream vs. half and half palombkp Eggs, Cheese & Dairy 4 01-28-2004 11:54 AM
Fresh Fruits Ice Creams (7 recipes) Filus59602 Desserts, Sweets & Cookies & Candy 0 07-11-2002 09:25 PM

All times are GMT -5. The time now is 09:33 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.