ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

creams

Misc.
what is the difference between:
heavy cream
double cream
half and half
light cream

and can i use heavy cream instead of double cream? does it affect the outcome of the product?
MsgID: 027972
Shared by: lulu
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 creams
  lulu
2 All About Cream
  Betsy at TKL
3 Thank You: t..y.
  lulu
ADVERTISEMENT
Random Recipes
  • Ice Cream In a Baggie *Home Chemistry Expriment*
  • I'm a homeschooling parent, and some of the recipes in my collection are kitchen chemistry experiments. This is one of those. It's fun to do with kids or teens and teaches them about the freezing point depression. I'll i...
  • All Baking Recipes (7)
  • July 17, 2008 RECIPE SWAP ALL BAKING RECIPES (BREADS, COOKIES, CAKES, PIES, ETC.) All Recipes Posted This Week - ...
  • Soup Pot Stew with Make-Ahead Meatballs
  • SOUP POT STEW 1 recipe Make-ahead Meatballs (recipe follows) 1 (16 ounce) whole can tomatoes 1/2 jar (16 ounce size) small onions 1/2 can (16 ounce size) whole potatoes 1 (10 ounce) package frozen mixed vegetables wit...
  • Gutshot Stool Stew (microwave casserole)
  • GUTSHOT STOOL STEW (a layered casserole) 1 slice bread, untoasted 1 Tablespoon mayonnaise 1 cup pitted black olives 1 (15 oz) can hot chili 1 cup brown gravy 3/4 cup tomato juice Spread bread with mayonnaise. Pinch b...
  • Sauteed Filet Mignon with Mixed Cracked Peppercorns
  • SAUTEED FILET MIGNON WITH MIXED CRACKED PEPPERCORNS "Inspired by Wolfgang Puck, this is an entree on the final exam menu." 1/4 cup mixed black, white, green and red peppercorns 6 beef tenderloin filets, about 6 ounce...
ADVERTISEMENT
  • Tossed Restaurant Signature Salad
  • SIGNATURE SALAD (TOSSED RESTAURANT) 3 oz. roasted chicken, cubed 2 1/2 oz. baby field greens 2 1/2 oz. cucumber, halved, sliced thin 1 3/4 oz. mango, cubed 1 1/2 oz. goat cheese, crumbled 1 1/4 oz. jicama, short ...
  • Barbecued Chicken Legs with Mustard-Wine
  • Barbecued Chicken Legs with Mustard-Wine serves 4 2 tbsp Dijon mustard 1 tbsp dry white wine 1/4 tsp dried basil 1/4 tsp oregano 1/4 tsp rosemary 1/4 tsp thyme 1 clove garlic minced 4 chicken legs and thighs I...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • creams
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!