Homemade Double Cream
Revision as of 17:07, 1 April 2012 by RealRecipes (talk | contribs) (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>")
Description
Use it in place of whipped cream as a topping for fresh fruit or as an unusual and fabulous accompaniment to chocolate cake. From "Catsrecipes Y-Group"[1]
- Source: my old recipes
- Makes 4 cups.
Ingredients
- 3 Cups heavy cream
- 1 Cup buttermilk
Directions
- Mix cream and buttermilk in glass jar.
- Cover and allow to sit at room temperature for 12 to 24 hours or until thickened to the consistency of sour cream.
- The time depends on the temperature of the room.
- The double cream will continue to thicken as it chills.
- It will keep for about 10 days in refrigerator.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
