Fresh, canned and canned cream: understand the differences and when to use each

A cup of milk, three eggs, a can of sour cream? “Oops, I don't have canned cream, but I have a canister. Can I use it ??

Who never had a situation like this, right? Although canned and canned cream are very similar (they don't even have to be refrigerated!), Know that these products are different.

And of course fresh cream also has its own characteristics and, depending on the purpose, cannot be replaced by another version.

Well, maybe that's exactly why your recipe went crazy: an improper change of the kind of sour cream, because you thought they were all the same. To avoid soft puddings and chopped sauces, find out now what each version of this ingredient is for.

Fresh milk cream

Sold in jars or small bottles, fresh cream is also called? Cream? in some regions of Brazil, especially in the southern states.

Read also: Microwave: Myths, Truths, and Recommendations

Unlike cream sold in cans or boxes, this product needs to be stored at low temperatures, so it usually stays in the refrigerators of the market, near the jars of curd and other cream cheese.

Does fresh cream contain about 35% fat? the highest content among the different types of this product. As an advantage, it can be brought to the fire until it boils, as it will not whittle.

This is also the basis for making real whipped cream, that is, whipped cream with sugar until it gets a thicker consistency. If you choose to make whipped cream in your home, be careful not to get over the point and let the cream thicken to butter.

Canned Sour Cream

This version of cream is less fat than fresh cream, with a content between 20% and 25%.

Since canned cream comes with separate whey, it is ideal for recipes that ask for cream without whey, as you can easily discard it. On the other hand, if the recipe says nothing about separating the cream from the whey, you should mix the contents of the can with a spoon before using it.

Read also: Brown Egg or White Egg: What's the Difference and Which One is the Best?

Sour cream in box

Boxed sour cream has the lowest fat content between versions, ranging from 17% to 20% by brand.

When in the box, the cream is already mixed with the whey and it is impossible to separate them. That way, if the recipe asks for the cream without the whey, you should not use this product.

Besides being excellent for the preparation of puddings, syrups, ganaches and desserts, the boxed version is ideal for recipes that need to be boiled, as it does not whittle in the heat. In fact, what makes this sour cream whitish is the acidity of ingredients like wine or tomato sauce.

Easy, isn't it? From now on, you can always use the version that is most appropriate for your recipes.