Table/Heavy Cream Help.
So tomorrow I will be making a knock off Toscana soup (Olive garden style) Kale, sausage, potato and it is one of the first times I have needed heavy cream in a recipe.
So I pulled a cream noob move and bought table cream as it was the highest percent fat cream the store had (18%) where as I now find out heavy is more like 30+
Will I be okay using the table cream? Will it just come out a little thinner?
Thanks for the input.
Do you just add the cream in at the end? If so, it will be a little thinner, less rich, but almost as delicious, I think! I sometimes substitute half and half for heavy cream, if that's what I have around.
The only thing to be careful with in substituting is not to overheat. Cream is very stable due to the fat content. 1/2 and 1/2 is seriously unstable and will separate if you heat it too much or, gasp, let it boil. So if it's added at the end, 1/2 and 1/2 would be fine. If not, stick with heavy cream.