Hotpepper20000
Well-Known Member
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Wow that’s almost twice what I pay in western Canada.
Wow that’s almost twice what I pay in western Canada.I cant have any sugar at all, so thats not on optionf or me either, but I dont want added sweet, I just want something to make it less like
35% or whipping cream is $4 for 500, and $7 for 1l. I buy the 18% because it's the cheapest at $4 per l.
I honestly have no idea what heavy cream is. All the keto blogs and posts say to use it but nothing is labeled as heavy where I am. Is it just 35%, or whipping cream?
Yeah, I think I pay about $3.20 (AUD) for 500 mL of 36% cream here (Australia).Wow that’s almost twice what I pay in western Canada.
Had a quick look at creams available in Canada- yep whipping cream or cooking cream - it's slightly less fat than our double cream at 35% but should be fineI'll see if I can find any recipies with cream cheese in them!
I honestly have no idea what heavy cream is. All the keto blogs and posts say to use it but nothing is labeled as heavy where I am. Is it just 35%, or whipping cream?
Hi tk123. Are you in USA or Canada?
Anyway, it seems that the naming of different creams depends on your country. https://en.wikipedia.org/wiki/Cream#Canada
Here in Australia standard cream is 36% and double cream is anywhere from 48% to 60%.
In the UK standard in 36% and double is 48% +
BTW. Prices of cream and butter have gone up a lot in recent years unfortunately. Several years ago butter fat was almost considered poison here, due to the relentless low fat push and an almost demonization of fat. After recent studies finding several health problems associated with low fat dairy, but not with full fat products, the demand for low fat stuff has reduced, and hence cost of butter fat has risen sharply. The main reason is actually just that not so many people want skimmed or reduced fat milk these days, so there is less available for them to skim off to make butter and cream and cheese.
You could try adding some gelatin to it, mix and freeze. It should thicken it. Might take some experimenting.
I think you would call double cream "heavy cream". That's certainly what our American cousins call it.
If you are not allergic to cocoa, try adding to the almond milk
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