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Non-Ultra Pasteurized Cream for Whipping

Nancy Dec 19, 2004 08:03 AM

For my buche de noel, I need cream for the filling and to make the ganache. I was thinking of using Ronnybrook Dairy non-ultra pasteurized cream (40% butterfat) for whipping and for the ganache. Is this a good idea? Should I be aware of any potential difficulties? (I usually use cream for the supermarket.) Thanks

  1. c
    Candy Dec 19, 2004 08:10 AM

    The non-ultrapasturized will taste better. It is too bad we cannot form a national boycott of all ultrapasturized whipping cream.

    1 Reply
    1. re: Candy
      bacchante Dec 19, 2004 09:04 PM

      I would definitely join that boycott! It infuriates me that non-ultra pasturized can be difficult to find sometimes.

    2. t
      Tom Meg Dec 19, 2004 12:57 PM

      Be aware that this cream, in addition to tasting better, spoils much more quickly than cream that's been ultrapasteurized, so don't buy it too far ahead of time.

      Link: http://meglioranza.com

      6 Replies
      1. re: Tom Meg
        Nancy Dec 19, 2004 03:23 PM

        Thanks for the advice. I plan to buy it at Union Square Market on Saturday to use on Friday. Sound OK?

        1. re: Nancy
          Tom Meg Dec 20, 2004 12:43 AM

          Six days? Hmm. Why not buy it at, say, Fairway or Whole Foods on Thursday?

          Link: http://tomness.blogspot.com

          1. re: Tom Meg
            Nancy Dec 20, 2004 07:10 AM

            My plan is to buy it at the farmer's market this wednesday to use two days later on Friday. I have been under the impression that the milk and cream products are just a bit fresher at the farmer's market. However, I'm not at all sure.

            1. re: Nancy
              MMRuth@hotmail.com Dec 20, 2004 01:58 PM

              I just happened to read about creating your own non-ultra pasturized cream in an old Gourmet magazine - it involves using pasturized heavy cream and melted butter to create what the Cake Bible calls "real old fashioned whipped cream". One caveat given is that if the cake in which it will be used will be out at room temperature for more than 30 minutes, one should stabilize the cream w/ gelatin as the recipe will soften too much. Don't know if this concern also applies to non-ultra pasturized cream, but thought it worth mentioning.

              1. re: MMRuth@hotmail.com
                Tom Meg Dec 20, 2004 02:55 PM

                That sounds weird to me. Adding butter and gelatin to ultrapasteurized cream makes it non-ultrapasteurized??

                Link: http://tomness.blogspot.com

                1. re: Tom Meg
                  MMRuth Dec 20, 2004 02:59 PM

                  I don't think it makes it "non ultra pasturized", but from what I read I gathered that there has been a deterioration in the quality of heavy cream, and that adding butter increases the percentage of butter fat back to 40%. Gourmet, December 1994.

      2. l
        La Dolce Vita Dec 19, 2004 09:48 PM

        I prefer the non-ultra pasteurized stuff when I make ganache. However, I have to go to a particular store to get it (Smart & Final), and I often don't have time to make a special trip, so I make due with ultra-pasteurized, because that's the only kind most stores carry.

        As the other posters said, non-ultra will spoil more quickly. If you have any leftover ganache, you can freeze it. You can also freeze leftover heavy cream, but once frozen, the molecular structure changes and you will not be able to thaw and whip it into cream nor will you be able to make emulsions with it (such as custards). However, I've used thawed whipping cream to make ganache, and it is fine. I've also used it in hot cocoa, and as a finishing ingredient in savory dishes. Just remember it will pick up freezer smells, so you have to take extra care in wrapping it. Freeze it flat in heavy-duty quart size freezer bags (leave room for exapansion!), and once frozen, double-bag it in a larger ziploc.

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