The benefit of using heavy cream in cooking is that it won't curdle when heated or added to hot mixes like soups. Lighter creams will separate or curdle when added to a boiling liquid. When the emulsion of fat, water, and protein that makes up cream curdles, it usually happens due to heat or exposure to an acidic substance like vinegar or lemon juice.
Due to its larger fat content, heavy cream has a lot more stable emulsion and is therefore less likely to curdle when it gets hot.
Rich fatty, and creamy describes heavy cream. It will taste creamy and sweet if you use it to produce whipped cream for a pastry filling or dessert topping because you'll have to sweeten it. On the other hand, it will lend a creamy, rich, exquisite flavor to a soup or cream sauce when used in those ways.
You can locate heavy cream near the other cream products in the grocery store's or supermarket's refrigerated dairy department.
Because of its relatively high protein level and relatively high water content, heavy cream, like all dairy products, must be kept in the refrigerator to prevent the growth of bacteria that destroy food. On the other hand, freezing heavy cream would result in the emulsion breaking, thus it is not a good idea.
Have you ever observed that vanilla extract is a common ingredient in dessert recipes? It is used in baking because it brings out the flavors of other components like milk, sugar, and so forth. Vanilla´s most important function is to mask the odor of uncooked eggs. Anything that calls for raw eggs typically contains at least a little amount of vanilla essence to mask the taste and smell.
Cooking Tip: Keep in mind while making some desserts that vanilla extract may vaporize when heated as a liquid due to its alcohol content and will result in the loss of some of the flavor.If you are looking for some more dessert ideas, try our: Sticky Rice with Caramelized Bananas or Dulce de Leche Rice Pudding Recipe.
If you are looking for something more of a Mediterranean flavor, check out this Israeli couscous recipe.