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whipped cream and sour cream: what's the difference?

whipped cream and sour cream: what's the difference?

Dec 01 , 2020

Whether you want to eat  soft cheesecake or just add a rich flavor to the savory pot bottom sauce, when it comes to cooking and baking, different cream products can bring completely different taste and taste. If you want to replace it at will, Think twice.


With so many choices of cream products in the supermarket, you may want to ask: What is the difference between sour cream,  creamy cream and French whipped cream?

French whipped cream Crème fraîche is a French dairy product, it is acidified cream, that is, the cream has been fermented with fungi. It has a thick texture and contains up to 30% milk fat (yes, this is the actual data). In supermarkets, you can also see French whipped cream with lower milk fat, called low-fat or half-fat French whipped cream. They usually contain 15-20% fat. Common French whipped cream contains 300 calories per 100 grams, and the low-fat version only contains 150 calories for the same amount.


If you can't buy or just don't have French whipped cream, you can use sour cream instead. The sugar content of sour cream is similar to French whipped cream, and the fat content is slightly lower. Because the fat content affects the flavor, you can add more sour cream than the recipe requires to make it reach the same texture and thickness as French whipped cream. If you are making cold dishes, you can also use cream cheese instead. Although it is not sour enough, we can add some lemon juice to adjust it.


Sour cream has a sour taste and can be regarded as French whipped cream that is acidified and thickened after fermentation by fungi. It has a silky texture and a fat content of only about 10%. Therefore, it is the lightest cream product. This is also reflected in its nutritional value: only 190 calories per 100 grams of sour cream.


Depending on the recipe, there are many suitable substitutes for sour cream, from Greek yogurt to farm cheese, coconut milk, buttermilk, and even French whipped cream. Many dairy products are available, and they can be used in sweet and savoury dishes and baked goods. . If you want to use a thicker cream product (such as cottage cheese or French whipped cream), first mix in a little water to adjust to a suitable silky texture.


Homemade sour cream is easier than you think. You only need to prepare heavy or creamy cream and a starter containing bacteria (to thicken and sour the cream). whip it .You can find this starter in organic farms, online, or expired buttermilk. First, you need to pour the heavy cream (or cream) into a pan and heat it to 63°C. This can kill other bacteria to ensure that the starter can fully function. Continue to maintain this temperature for 45 minutes, then let it cool to 25°C.

Then stir in the buttermilk (or starter) and stir until it is completely dissolved and combined-2 tablespoons of buttermilk per cup of heavy cream, or 1 packet of starter per 4 cups of cream. Pour the mixture into a clean jar, cover it with kitchen paper or cheesecloth, and leave it in a mild place for 16-18 hours. You can use sour cream immediately, or put it in an airtight container and refrigerate it for up to 2 weeks.


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