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Cream (Light, Half&Half and so on).

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shivakanou May 6, 2013 05:04 PM

Hi everybody!

I used to live in Canada there I got used to drink coffee with cream (like those served on 7-11), vanilla flavored was my favorite btw, but then I came back to my home country and we don't have any kind of cream here, so I started searching through the internet for cream recipes but none of them got close to the ones I used to put in my coffee.
Does anybody have a good recipe to make a cream substitute?

Thank you :D

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  1. pinehurst May 6, 2013 05:10 PM

    Coconut milk and canned evaporated milk come to mind as substitutes. No recipe required, though I'm not sure if either is available where you now live.

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      sandylc May 6, 2013 06:11 PM

      Buy cream. I can't believe there is no cream in Canada. Your reference to "making it" and "vanilla" scare me, however. Are you really looking for cream, or are you looking for some sort of artificially flavored stuff that bears no resemblance to cream?

      2 Replies
      1. re: sandylc
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        shivakanou May 6, 2013 06:36 PM

        I'm not living in Canada anymore.
        Here in Brazil, my home country, the cream's fat percentage is different, everytime I get a new recipe I have to translate the kind of cream that goes into it haha.

        1. re: shivakanou
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          sandylc May 6, 2013 07:28 PM

          Sorry, I misread your post to think that you were back in Canada!

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        tastesgoodwhatisit May 6, 2013 06:25 PM

        Where is your home country?

        (I can believe the no cream. I'm in Taiwan, and I can get whipping cream, non dairy creamer and whole milk, but no half and half/table cream etc, and no sour cream or buttermilk).

        If you can get whipping cream (the UHT stuff keeps for a long time) you can mix whipping cream and whole milk to get the right consistency, and add a bit of vanilla extract for the flavour.

        I find the liquid non-dairy creamer makes a decent substitute (and is often sold in flavours), but the powdered non-dairy creamer is vile and makes the coffee sweet. If you can get the liquid, unflavoured stuff, you could again add a little vanilla extract.

        I think coconut milk would introduce coconut flavour. Evaporated (unsweeted) milk might work, but I'd probably dilute it with a bit of regular milk.

        23 Replies
        1. re: tastesgoodwhatisit
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          shivakanou May 6, 2013 06:37 PM

          I live in Brazil.

          I will try to mix whipping cream with whole milk, thanks a lot :D I hope it works, I really miss using cream in my coffee haha.

          1. re: shivakanou
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            sandylc May 6, 2013 07:27 PM

            So just use whipping cream. That's our choice.

            1. re: sandylc
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              tastesgoodwhatisit May 6, 2013 09:50 PM

              I find whipping cream much too heavy, and whole milk much too light, to get coffee the way I like it.

            2. re: shivakanou
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              escondido123 May 6, 2013 09:58 PM

              Mix the two in a container and then add to coffee. Otherwise you risk the heavy cream separating in the hot coffee.

              1. re: shivakanou
                BananaBirkLarsen May 8, 2013 09:55 AM

                I grew up in Canada and now live in the US (both countries which have 7-11 and vanilla-flavoured "creamer"). I don't remember ever seeing real cream flavoured with vanilla (although Dairyland in Canada had a line of flavoured milks that included vanilla as well as chocolate, strawberry and banana, and perhaps they've branched out into cream as well?), but I've seen many a gas station with sweetened, flavoured non-dairy creamer. If you're looking for that, you can probably buy it online. Just look up "Coffeemate" on amazon. They should ship it to Brazil, if you don't have it there already. If you're looking for half-and-half, you can indeed make it by mixing whipping cream with whole milk. For a sweetened vanilla version, I would make your own vanilla sugar (put a couple vanilla beans in the sugar bowl for a week or so) and add a bit of that to the coffee.

              2. re: tastesgoodwhatisit
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                sandylc May 6, 2013 07:27 PM

                Whipping cream is perfect for coffee.....!?!?!

                1. re: sandylc
                  juliejulez May 6, 2013 07:39 PM

                  My SO won't use heavy cream (whipping cream) in his coffee. He likes his coffee mate creamer. We ran out of his coffee mate once but I happened to have about 1/4 of a container of whipping cream, and he refused to use it.

                  1. re: juliejulez
                    C. Hamster May 6, 2013 08:04 PM

                    Heavy cream and whipping cream are two different products in the US.

                    1. re: C. Hamster
                      juliejulez May 6, 2013 08:10 PM

                      Then what is heavy whipping cream? Cause that's all my store has :)

                      1. re: juliejulez
                        C. Hamster May 7, 2013 05:18 AM

                        The USDA has regulations that dictate fat content.

                        Light Whipping cream 30-36%

                        Heavy cream more than 36%

                        1. re: C. Hamster
                          juliejulez May 7, 2013 08:53 AM

                          Hmm I've never seen light whipping cream at the store, only heavy, then down to half & half.

                          1. re: juliejulez
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                            sandylc May 7, 2013 05:08 PM

                            Same here.

                      2. re: C. Hamster
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                        sandylc May 6, 2013 08:18 PM

                        They are? Not where I live....approximately where do you live, and what are the butterfat percentages of the two?

                        1. re: sandylc
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                          Skippy1414 May 6, 2013 11:20 PM

                          Whipping cream - 30% butterfat
                          Heavy cream - 36-40% butterfat

                          (Source: Joy of Baking)

                          1. re: Skippy1414
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                            sandylc May 7, 2013 05:08 PM

                            Not in my area. Plus, I don't see how 30% cream could possibly whip.

                          2. re: sandylc
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                            tastesgoodwhatisit May 7, 2013 08:16 PM

                            The names and standards of dairy products do vary a lot by region and country. In some areas the names are regulated by law, in others by convention.

                            I grew up with skim milk, 2% milk, homo milk (~3.8%), half-and-half (10-12%), table cream (18%) and whipping cream (35%). No heavy/light whipping cream distinction.

                            In other countries, I've seen single cream, half-cream, double cream, full cream, heavy cream, light cream, coffee cream, heavy whipping cream, light whipping cream etc. for different fat contents of cream.

                            So if you're posting recipes on the web, specifying the fat content of the cream is a good idea. And if a recipe doesn't specify it, figuring out where the writer lives can give you a clue.

                            1. re: tastesgoodwhatisit
                              C. Hamster May 8, 2013 05:59 AM

                              In the US they do not vary by region. They are set by USDA regulation.

                              http://www.ams.usda.gov/AMSv1.0/getfi...

                              1. re: C. Hamster
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                                smtucker May 8, 2013 06:43 AM

                                This is very true, but what is available at your local grocery store does vary greatly by region. Here in the northeast we have lots of cream-milk variants.

                                When I moved to Texas I was shocked that light cream was simply not available. All I could find was that whipping stuff with all the chemicals.

                                1. re: smtucker
                                  Caitlin McGrath May 8, 2013 10:26 AM

                                  It does depend on where you are, even in the Northeast. I never saw light cream when I lived in NYC, only half and half and heavy or whipping cream. Same in California. I always think of light cream as the phantom cream, something I've heard about but never actually seen for sale.

                                  1. re: Caitlin McGrath
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                                    sandylc May 8, 2013 10:36 AM

                                    Same here. I have never seen light cream in my life.

                                  2. re: smtucker
                                    BerkshireTsarina May 8, 2013 02:14 PM

                                    Re the whole Heavy cream/Whipping cream discussion --- I'm always surprised here in Massachusetts because these are considered two different products. They're set next to each other on the dairy shelf, and I've looked at each container carefully and can't figure out what the difference is supposed to be.
                                    Perhaps it's what skippy414 says, and it's 6 to 10% more butterfat --- but it sure doesn't say anything about it on the carton!

                                    1. re: BerkshireTsarina
                                      C. Hamster May 8, 2013 05:13 PM

                                      The difference is butterfat content.

                                      It's dictated by federal law .

                                  3. re: C. Hamster
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                                    GH1618 May 8, 2013 07:25 AM

                                    That's correct. Here's more detail:

                                    http://www.accessdata.fda.gov/scripts...

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                        shivakanou May 7, 2013 09:21 PM

                        Wow, thanks a lot everybody! You all really helped me!

                        1 Reply
                        1. re: shivakanou
                          chefj May 8, 2013 04:38 PM

                          Half and Half which is usually used for Coffee here in the US is 14% Butterfat. Heavy Cream is around 40% so if you dilute the H.C. by 2/3 with Nonfat Milk you should achieve close to the right fat content, rich but not greasy. For a Vanilla flavor a drop or two of Extract would do the trick.

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                          aasg May 8, 2013 05:48 PM

                          http://www.dairyland.ca/Home/ProductD...

                          That link has the fat percentages of some cream (and cream-like) products from a brand that is popular in Canada. If it was flavoured and at 7-11, I suspect it was a non-dairy creamer, so I suspect using cream will never quite resemble those products.

                          2 Replies
                          1. re: aasg
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                            sandylc May 8, 2013 06:15 PM

                            That's a good thing...

                            1. re: sandylc
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                              aasg May 8, 2013 06:19 PM

                              As much as I can be as sanctimonious about how much I don't like non-dairy creamers, I would say I would rather them be closer to real cream than not. They will always be fake, but some resemblance to the real thing would seem like a positive to me.

                          2. joy314 Jan 5, 2014 06:48 AM

                            I grew up in the northeast where light cream was on every grocery store's dairy shelf. I live in Maryland now and, although not impossible, it is harder to find. For that reason I switched to half and half in my coffee years ago. I wanted to try light cream again, so I reached for a container when I saw it in the store yesterday, but quickly reshelved it when I saw emulsifiers and stabilizers in the ingredients list. I looked at the carton of half and half and saw only milk and cream listed in the ingredients. So what's the deal here? I would prefer to buy cream that is just cream. Why would light cream need additives and not half and half? CAN one buy light cream with no additives? If so, where?

                            1 Reply
                            1. re: joy314
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                              GH1618 Jan 9, 2014 08:18 AM

                              Here's a link to the US FDA standard for light cream:

                              http://www.accessdata.fda.gov/scripts...

                              Emulsifiers and stabilizers are optional, so it should be possible to find it without them. They may be added to light cream because the product is sold to restaurants for coffee cream. I expect they would maintain the consistency as it sits around in those stainless creamers that restaurants use.

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