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I have a recipe that calls for culinary cream. I can’t find any reference for an actual definition..is it heavy cream? Can I substitute anything for this “culinary cream”. It is in a soup recipe for “Goulash Soup”. The recipe also calls for sour cream. Can you help me?
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One Response for "Culinary cream"
Culinary cream is the high-fat component of milk and is at least 18% fat. Culinary cream can be a great butter substitute in sauces because it is very stable. This product does not break down or separate at either hot or cold temperatures as butter does. I believe you can find it under the Nestles label. You could use any other cream as long as it contains about the same amount of fat. Sour cream is about 5% fat. If using sour cream for goulash soup however, put it in at the end so it won’t separate. The culinary cream can be put in at anytime since it won’t separate so it does have an advantage over the sour cream.
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