Im just wondering if I could use all-purpose cream in replacement of a whipping cream for cooking. If so, how much should I use?
I do substitute a lighter cream cup for cup. Be careful though because of the lower fat content it may burn alot easier.
I would substitute. What is the fat content in comparison? I would also do a straight across sub. It may not thicken up as quickly either but you could add some other thickener (cornstarch, flour)
I am not sure what you mean by "all-purpose cream" I've never seen it on my grocery shelves. If you mean half and half, which has kind of replaced "light" cream, you are going to have to be careful when you add it and be cognizant of temps. Creams with a lower fat content are more likely to break and curdle.