bugman

yes its another one of those threads.

the best cream ive found so far is deans 'fresh' heavy cream. Its got ONE ingredient which is almost unbelievable for the USA and that is .........cream.

The labelling doesnt mention 'ultra pasteurised' so im going to guess this is flash pasteurised or similar.

it whips fine of course but as always its a rather weak affair, the 35% fat makes for a rather thin, fluffy and not especially tasty scone topping.

Has anybody actually found any fresh cream fattier than heavy cream anywhere in the US? I'm not talking those crappy little bottles of devon cream all UHT'd up. Apparently jersey cream (ie from US jersey cows) can be found rarely in some stores if you are lucky.

I suppose im just being picky, afterall i could get some cool whip......

talking food and stuff, if you are struggling to find muscovado sugar (ie some genuine raw stuff) I did find some horribly overpriced at whole foods (and it looked very good) but i found something i assume is exactly the same, its more of a south american import, its sold in big chunks, basically compressed sugar, i cant remember what its actually called in spanish, but try your local ethnic stores, they could well have it, it tastes great and makes a superb sticky toffee pudding, its also inexpensive.

Duncan Roberts

See if there is a dairy somewhere close to you then find out where they distribute to. The best stuff is generally not going to be available nationally and will have to be sought out in your area.

Bob

Aye, up where we used to live in Maine, the local co-op hippy grocery store got it fresh from a local farm and it was fantastic.

Our local WholeFoods gets some from a local farm too which costs way to much, but then a few towns over there's a right dodgy looking Italian deli, which is surprisingly well nice inside, and they've loads of random great stuff.

sime303

When you lived up here Bob, did you ever go to the Common Ground Fair in Unity? that is a good place for finding small family owned organic products that resemble fresh produce from the UK.

Bob

Yup....that was only up the road from us...pretty cool stuff for the hippies who spin/knit...aka the missus

BritishGuy36

Well you could - if you aren't fussy. Cool Whip will do in a trifle but it's somehow just not the same.

Now both clotted cream and jam is what you really need for your scones.

bugman

ok, im bumping my own thread here.

ive decided to forget about getting anything over 'heavy' cream as its probably just not going to happen but....

interestingly i took a carton of meijers heavy cream from fridge, its been sat in there for a few weeks unopened, anyway its 2 weeks plast best by which means nothing of course, its still perfectly good BUT the fat component has risen to the top of the carton, so i poured off the lower thinner stuff (which i guess wont whip now, more like pouring) and then opened up the carton and scooped out the very thick clotted cream like stuff that was stuck to the top and sides. BTW its still white, its not yellow of course.

OK, there isnt a lot, maybe enough for 1-2 scones, but a few quick flicks with a fork (literally about 10 stirs, shows how much fat is in there!) in a small bowl and it whipped into very much a whipped clotted cream thickness. It still doesnt taste of much but thats ok when its going on a scone with some jam....

its not something i'd do deliberately to get a small amount of thick cream but now i know it is possible in theory to get something more like double cream should the need arise out of desperation.

another bloody yank

I think you're there, Bud.

bugman

almost, its funny but at least my 'experiment' wasnt planned, it just happened by accident! I could even be crazy enough to bake a small batch of scones for later, thats 30 minutes of a job.

sambapink

On what sort of occasion, specifically, would you need cream in desperation?

bugman

a scone occasion or perhaps if i felt like being especially naughty.

sambapink

I getcha

lisa67

when my Mum comes over (she lives in Devon so what she doesn't know about clotted cream isn't worth knowing!!) she always puts sour cream on her puds/fruit etc. She says it's a lot nicer than the heavy cream in her opinion....just a thought. As for the sugar... no idea, sorry

bugman

interesting on using sour cream, i know that TJ's carries creme fraiche which is good but very rich, ironically i'd prefer a lower fat creme fraiche and use more, esp on fruits.

sour cream would go well with plum crumble I imagine, im going to try that.

i like the 'daisy' sour cream, that seems to be the one with the least ingredients, i think its just cream and culture.

scrubbedexpat091

Has modified milk ingridients gotten popular down there yet? High dairy costs up here and what is good products south of the border suck up here....

You will probably have best luck at smaller regional stores, the big markets only like to sell the most popular highest turn over products.