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Oct 29, 2011 10:45:44 GMT 1
Post by Bunty on Oct 29, 2011 10:45:44 GMT 1
Where do I look in Supermarket for Whipping Cream and what is it called Thanls a lot Bunty
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Oct 29, 2011 11:37:51 GMT 1
Post by flowergrader on Oct 29, 2011 11:37:51 GMT 1
We think it is called creme fraiche (a fouetter) We also believe it is in the chiller compartment and comes in 1 litre cartons.
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Oct 29, 2011 11:39:18 GMT 1
Post by Bunty on Oct 29, 2011 11:39:18 GMT 1
Thank you I will have a look as I am having a bonfire Party next week and would like to make a trifle
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Oct 29, 2011 11:50:03 GMT 1
Post by flowergrader on Oct 29, 2011 11:50:03 GMT 1
Are you planning on piping or dollopping?
Not sure about piping as never tried it 'over here' however ordinary creme fraiche, 30% or reduced fat 15% will 'hold its own' in the dollopped stakes, anything lower in fat than that is more like yoghurt.
Bonne chance! ;D
Mrs FG
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Oct 29, 2011 12:29:31 GMT 1
Post by Madame Moorhen on Oct 29, 2011 12:29:31 GMT 1
Aha now whipping cream/double cream/sour cream and clotted cream are not available here as you know it. However after many years I have discovered a cream that does whip up, but not as well as the double/whipping cream you are used to. It's called Creme pour Professional by Montaigu and it comes in 1 litre cardboard box (tetrapack) in the long life milk/cream section. I've tried many other creams over the years and none whip up - they just turn frothy. You just learn to live without all those creams and the fact you can't make the same things that you could back in England. By the way I have discovered that English sour cream doesn't freeze and can't be whipped back up thick. But hey it was worth a try. (Creme fraiche can't be used in the same way as sour cream as it is quite different and melts whereas sour cream doesn't, on say, a baked spud or in fajitas). Or failing the real whipped cream, if you like vanilla sweet whipped cream then just buy a squirty one like all the French. Not for me though!
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Oct 29, 2011 12:41:41 GMT 1
Post by Deleted on Oct 29, 2011 12:41:41 GMT 1
Agree with MM, Creme pour Professional available in SuperU, great for triffles.
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Oct 29, 2011 13:23:44 GMT 1
Post by Catwoman on Oct 29, 2011 13:23:44 GMT 1
If you want a fairly thick cream, I buy Marscapone (in the cheese section) and beat it (cruel, I know) with some icing sugar to sweeten it I find it's really good for filling cakes, or scones etc and I have also used it as a trifle topping - I find all the creams here that I've treid whipping don't hold their shape very well. Good luck xx
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Oct 29, 2011 15:57:52 GMT 1
Post by Ali on Oct 29, 2011 15:57:52 GMT 1
Wee, creme professional, 1L tetra packs on the 'warm cream and milk shelves' (ie not refridgerated)
Make sure it's very very cold b4 whipping into a frenzy coz if it's warm it doesnt want to play.
There is also a product made by Pâturages or summink like that, its in a small plastic bottle (40cl) and is in the cold/chilled milk section. Says on the back is good for Chantilly. I've whipped that too, not quite as good as creme pro above but pretty ok.
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Oct 29, 2011 19:36:04 GMT 1
Post by <-Rinky-Dink-> on Oct 29, 2011 19:36:04 GMT 1
I've used mascapone too, it works really well with a little sugar added to it. Once I found a little packet of powder (similar to the ones you use to make cakes rise) to make chantilly creme. You add it to ordinary cream and whip. Unfortunately I've never found it again!!
The creme professional that I bought (same as posted above by Ali) didn't work at all even though it was refrigerated for at least 12 hours before I tried it!
Hope you find something that works!
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Oct 30, 2011 8:23:39 GMT 1
Post by Madame Moorhen on Oct 30, 2011 8:23:39 GMT 1
I think it's called Chantilly Fix and is found in the baking section of supermarkets but if you have a serious aversion to the smell and taste of vanilla like me then it is a no-no, even without the added sugar! I can only bear cream if it is not sweetened, just pure cream whipped up or poured.
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