Using Cream or Milk in Hot Dishes

Food Reference Newsletter

Here are some facts and tips on using cream or milk in hot dishes.

1) The lower the butterfat (milkfat) content, the more likely cream is to separate.

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Half & Half is at least 10.5% butterfat (milkfat)
Light Cream is between 18% and 30% butterfat
Light Whipping Cream is 30% to 36% butterfat
Heavy Cream (Heavy Whipping Cream) is 36% to 40% butterfat

2) The hotter the liquid, the more likely cream is to curdle (separate). Cream should never be added to a boiling liquid.
When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle.

About The Author: Food Reference Newsletter ISSN 1535-5659
James T Ehler (Publisher & Editor)
Food Reference WebSite: http://www.foodreference.com
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© Copyright 1990-2005 James T Ehler. All rights reserved.

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