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The little trap of thick cream

When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream?
In most cases, there's no big difference: you can use either.

But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between liquid and thick cream is important.

Let's find out why.

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Keywords for this post:Cream Thick Heavy Texture Liquid Foil Sauce Binding Trap

Last modified on: December 13^th 2024

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The differences between them

Liquid cream: Naturally fluid, with a fat content generally around 30-35%.

It is homogenized, meaning that the fat particles are evenly distributed in the liquid.

This structure makes it stable to cooking: it incorporates easily without breaking down.

Thick cream: In addition to fat (similar to liquid cream), it often contains lactic ferments, which give it its tangy taste and denser consistency.

These ferments slightly modify the structure of the proteins.

Cooking behavior

Liquid cream: It retains its fluid texture when heated, as it does not contain the lactic ferments that could interact with heat.
It is ideal for sauces, gratins or dishes requiring a stable emulsion.

Thick cream: When cooked, heat can break down the interactions between proteins and fats stabilized by lactic ferments.
This releases the water contained in the cream, giving it a runnier consistency.

The little trap

It's this cooking behavior of thick cream that's a bit of a trap: when you're looking for a thick sauce texture, you naturally think of using thick cream, but that's a mistake, as it will liquefy very quickly.
Contrary to its name, thick cream doesn't thicken, quite the opposite, so it's best avoided for thick sauces and preparations.

Don't worry either, both will cook well, but if you're looking for a slightly thicker texture, not too liquid, you'll have to go for the liquid cream.

To sum up: if you want a thick texture in a recipe with cream, especially a sauce, use liquid cream, not thick cream.

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