Heavy Cream and Bloggy Things

Hi everyone!

I'm new to the world of food blogging. I used to have a LiveJournal account (that might be showing my age a bit...is LJ still around *Ahem* anyway), but that was more for journaling purposes than blogging. I sat here staring at this page for awhile, totally clueless where to begin. I knew I wanted to focus on one of my biggest passions: food. I love all things food (except brussel sprouts. Blech.) and love to make cakes and cupcakes and yummy things. So my sister (hi sister!) told me to use my first blog post to tell her how to make heavy cream and thus was born my first blog post.

A quick lesson about cream, because I know you all miss school as much as I do! Where is the sarcasm font when you need it? If you separate the fat product from milk, you get cream. Cream is either pasteurized or ultrapasteurized and can have all sorts of milk products (dry, concentrated, whole, nonfat) as well as various stablilizers, emulsifiers, flavorings and a myriad of other ingredients added to it. From what I have read in my random ramblings about the internet, cream was first used (I'm assuming that means discovered and used) by the Romans in 9 A.D. You go with your bad self, Rome. According to http://www.eatwisconsincheese.com, due to their more lavish use of cream over the last 300 years or so, the popularity of cream is attributed to the Viennese. They obviously recognized a good thing when they saw it!

This particular blog is about heavy cream, which is at least 36% milkfat. You can use it for sauces, to thin frosting, to make whipped cream, and whatever else your inner foodie desires! But, you say, I have no heavy cream in my house! Fear not! You can fake it! I feel the need to add a disclaimer that I have never tried using this substitute for whipped cream. To the best of my knowledge, it won't work for that purpose. I only use it for baking and for sauces.

You will need:
3/4 c. Whole Milk
1/3 c. Butter
Saucepan
A stand mixer, blender, hand mixer, or good old fashioned whisk

1. Melt the butter in the saucepan over low heat. Remove it from the heat as soon it's all melted. As yummy as brown butter is, we're not going for that here. You can also do this step in a bowl in the microwave. Be careful not to boil the butter. Heat it in 10-15 second increments just until it's melted.

2. Pour milk into a bowl or your stand mixer. I like to use my stand mixer for larger amounts and my hand mixer for smaller amounts. If you're doing a very small amount, you can skip the mixer and use a whisk.

3. Add the melted butter to the milk!

4. Mix well for 2-3 minutes. If you are using the stand mixer, use the whisk attachment. You can also use a blender.

Now that you've done all that...go cook something and enjoy your heavy cream substitute! Better yet...share with me! Om nom nom. ^-^

Wishing you peace, love, and yummy things!