OK, I just came across my own query years ago. so I thought I'd reply with what I've discovered about this "Cream- confusion" over the years. So, just saving you from some disappointment on a lovely birthday baking day, don't use these guys for frosting. , if I'm wrong please correct me.Originally Posted by chevy
1) Major problem being different countries use -different names and different making methods - so you need to be clear on what your recipe wants out of cream.
2) Easiest way is to go by the "Fat content" in ingredients
3)
a) for whipped cream- buy cream with more than 35% fat content. - it maybe called whipping cream/heavy cream/ similar.
b) for malai-curries, spread, frappes and milk shakes. etc - any cream of the range of 25% fat plus will do. (This is the most common type cream - most brands in india use 25% fat. (like amul, nilgiris, etc). In other countries, fresh table cream, creme fraiche etc is of this range.
c) some recipes call for very thick clotted cream - they are 55% fat plus and mostly go for the European brands because thats where clotted cream originates. Its expensive and yum. Most often lands in the mouth before you even start about the recipe.
d) for coffees , light cream of 15% or so will do.
e) Tinned cream/or tetra packaged "thick cream" that you will find in the evaporated milk section and not the cold storage dairy section is cream that is constructed from dry milk solids and thickening agents. They are usually more shelf stable , economical and if you're a smaller family and use less cream better to go for it and stock it in your pantry- for shakes, malai-based curries and fruit toppings /sauces. I have used it in "cold cheesecakes" and they work because cold cheesecakes with gelatin with "set" anything. I doubt it will work for the baked type cheesecake or for whipped cream to frost cakes. Because I've done that experimenting part for you and ended up with a watery thin liquid in the name whipped cream. I thought was that close to getting it but no, it never started to thicken. Traditional "heavy cream" or whipping cream (fat content 35% -45%) will first scare the hell out of you, by becoming thin and runny and then it will start to thicken and form lovely whipped cream. If you just wait and watch the magic happen. But no, that didn't work with the tinned cream work me. It will just become runny liquid. I assume because, it is technically It is thickened milk and not the cream of milk to be called as a "cream" . But I still have these in the pantry for curries or shakes. It's more shelf stable and better option for people who rarely use cream.
f)Off-late I see "cooking" cream and they are supposedly more heat-stable heavy creams. (35% fat) I'd don't see much difference n I suppose you could use them in the same way as you'd use whipping cream/aka heavy cream for frosting cakes. I've used them for curries as recommended. They taste good just like any other cream just with more fat. I'd personally go for 25% fat regular cream.
6) In india - I noticed dream-whip packets of powdered whipping cream. It's same like any powdered whipped crema anywhere. Its too airy and make not stand on cakes for too long. Its okay for topping on fruits but not too much for decorating. If you're having trouble finding cream for frosting in your area- go for butter/margarine cream or any pudding powder based frosting works too.
Also in india, the malai that is available is 25% and I have not used it for making whipped cream and would like to know if it has worked for anyone but going by theory a minimum 30% will hold whipped cream well. Even with that, adding cream of tartar will make it more stable. So I doubt a 25% cream that is the malai in most brands like Amul will work. Let me know if it works.
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