Crème Fraiche
In some nations, crème fraiche is also referred to as “cultured cream.” As implied by the name, this cream contains a culture (bacteria) addition.
Similar to fermented yogurt, this bacterium helps add tanginess to the ingredient, which is excellent for balancing out the sweetness in dishes.
Compared to whipping cream, crème fraiche has a much higher fat content of at least 40%. Sadly, it still cannot be whipped and has a consistency that is significantly thicker than heavy cream.
You can beat the creme fraiche with some regular milk, light cream, or even water to help with consistency adjustment (but avoid using water as it will dilute the flavor).
Even if using crème Fraiche straight from the container, you will still need to beat it to create a smooth consistency. The best uses for this form will be in heated sauces, stews, soups, and other dishes where it will melt away.
Adds Lactose
Now, usually, the word “lactose” doesn’t have many good connotations. However, heavy cream is a great ingredient that will add lactose to the recipe for those who are not lactose intolerant.
Lactose contains sugars and proteins. These sugars and proteins are essential for browning to occur.
Frozen Non-Dairy Toppings
When you need to take a break from all the DIY in the kitchen or don’t have the time or ingredients to make whipping cream, frozen non-dairy topping is an easy substitute.
It’s essential to keep 1-2 cans of non-dairy toppings in your refrigerator, especially if you’re serving vegetarian dishes. Use Rich On Top Non-Dairy Dessert Topping, for instance.
Let’s examine the combination of milk, cornstarch, and flour in the following section.
