Mix The Cream!

How To Perfectly Mix The Cream Into Your Hot Dishes: Keeping It Smooth & Dreamy!

Low and slow is the way to go:  Once you've added the cream, keep the heat low. You don't need to boil it. Just heat it gently, stirring constantly, until it's warmed through and incorporated into your sauce.

Heavy Cream (high fat): Add directly to your simmering dish (85°C - 90°C) and whisk gently.

Lighter Creams or Milk (lower fat): Reduce heat to around 75°C before adding. Consider tempering: slowly whisk hot liquid from your dish into the cream (40°C - 50°C) then add all at once. Bring to a low simmer (60°C - 70°C) while whisking constantly.

Watch for curdling (graininess). Reduce heat if needed.
As before, watch for visual cues. If your cream starts to look grainy or separated, you've likely gone a bit too high with the heat.

CoRneL
Whipping up smiles with culinary delights!
17th July 2024