help - can I change single cream to double cream?

misty

Help - I've bought single cream by mistake. I wanted it for a vic sponge. I've whipped it for an eternity and it won't get any thicker - is there anything I can add to it to make it thicken up enough to put in the cake. we want it tonight and I can't ne bothered to go back and buy double cream.

Rikki

I'm sure I've read something some where. Off to look.

Rikki

Bad News. It says single cream doesn't contain enough butterfat to whip.

You can whip double cream with sugar to make chantilly cream. You could try this with single cream. The quantities are 1 level tbsp to 1/4 pint of cream + few drops of vanilla essence. Just an idea.

misty

Thanks - I think I'll give it a try. Other idea is to spread the sponge with jam as usual and then pour cream over - taste essentially the same but look less attractive

thriftlady_2

I think its a non-starter too.What about sandwiching the cake with buttercream?

comping_cat

No idea if this would work, but wonder what would happen if you added a little bit of butter to your cream? that might 'pad' it out a bit!!??

misty

Well, I added the sugar but didn't make any difference - tasted ok though (I won't think about the calories!) Sandwiched it with the h/m jam and then poured the cream over - tasted great. Thanks for the replies.

flutterbybutterfly

Can you turn water to wine?

astral_dolphins

Received an ice-cream maker for Christmas and was trying it out last night. There was a recipe for honey ice-cream in the instructions and we had all the ingredients so decided to have a go. I hastily used single cream as it was what I had left over in the fridge and the recipe simply stated 'cream' (rather than whipped, single, double etc). After turning on the ice-cream maker for 40 mins the ice-cream still hadn't set and the instructions stated that if it hadn't already, after this amount of time it wasn't likely to.
After looking through the instruction booklet in the tips section it said that it's best to use double cream! :rolleyes: So I'm thinking that's probably why it didn't set!

Without having to redo the recipe (and freeze the canister for another 24 hours) is there anything I can add that will thicken it up a bit? I read on another site that adding a squeeze of lemon will help but I'm not sure about this as I've never heard it before... What do you think?

Ishtar

Had it kind of frozen? I've got a Magimix which I have to freeze before using and it never gets a firm set - the instructions say it's a soft 'Italian' set style of ice-cream. I usually finish it off in the freezer.

If it hasn't really frozen much at all, could you freeze it in a tub and break the ice crystals up every couple of hours or so?

I use only soya milk in mine (OH is lactose intolerant) and this doesn't seem to stop it freezing, so I'm guessing the type of cream you've used isn't really the issue?

HTH
D

astral_dolphins

Thanks. Yes, it was frozen kind-of but still runny (not really 'lickable' - lol).

Your ice-cream maker sounds similar to mine which says it creates more of a 'whippy' style ice-cream. It also dispenses the ice-cream through a nozzle/hole at the bottom too (into a cone, for example).
It says to chill the ingredients and freeze the canister for 24 hours before hand which I did so I assumed it was cold enough... The cream thing was he only other thing I could think of. Maybe using your idea of putting it in the freezer will work - but maybe I could do this before putting it into the ice-cream maker.

Thanks again. Will have another go tonight!