Difference between revisions of "Homemade Double Cream"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 Cup [[buttermilk]] | * 1 Cup [[buttermilk]] | ||
| − | == | + | == Procedures == |
# Mix cream and [[buttermilk]] in glass jar. | # Mix cream and [[buttermilk]] in glass jar. | ||
# Cover and allow to sit at room temperature for 12 to 24 hours or until thickened to the consistency of [[sour cream]]. | # Cover and allow to sit at room temperature for 12 to 24 hours or until thickened to the consistency of [[sour cream]]. | ||
Latest revision as of 16:04, 11 July 2012
Description
Use it in place of whipped cream as a topping for fresh fruit or as an unusual and fabulous accompaniment to chocolate cake. From "Catsrecipes Y-Group"[1]
- Source: my old recipes
- Makes 4 cups.
Ingredients
- 3 Cups heavy cream
- 1 Cup buttermilk
Procedures
- Mix cream and buttermilk in glass jar.
- Cover and allow to sit at room temperature for 12 to 24 hours or until thickened to the consistency of sour cream.
- The time depends on the temperature of the room.
- The double cream will continue to thicken as it chills.
- It will keep for about 10 days in refrigerator.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
