Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site druor.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!drutx!druor!eac From: eac@druor.UUCP (CveticEA) Newsgroups: net.cooks Subject: Different Kinds of Cream Message-ID: <658@druor.UUCP> Date: Sun, 9-Dec-84 18:14:13 EST Article-I.D.: druor.658 Posted: Sun Dec 9 18:14:13 1984 Date-Received: Tue, 11-Dec-84 02:37:26 EST References: <4392@tektronix.UUCP> Organization: AT&T Information Systems Laboratories, Denver Lines: 14 In response to the question about cream vs heavy cream: half and half = light cream whipping cream = heavy cream One note--whipping cream is hardly ever 100% pure cream. It has gelatin and/or other additives to improve whipping. Unless the cream is to be whipped, I use half and half if the recipe just says "cream". Sometimes, if I am worried about calories, I even use milk but the flavor and consistency won't be the same. Betsy Cvetic ihnp4!druor!eac