Скачать или смотреть The High-Fat Cream Hack You Need to Know

Please don't let me see another person suggesting the addition of butter in your cream to increase the fat content, it isn't the same as making high fat cream correctly. If you want actual correctly made high fat cream, just remove the excess water and you are done.
Adding butter to lower fat cream actually increses the greasy moughtfeel often associated with high fat recipes, and no one wants that! Plus have you looked at what's in your butter (cough Dairyland Canada!).
Yes it takes an 1/2hr-1hr to an hour or so to make, depending on how much you're making, but it is EXACTLY what the dairy producers do and the result is INFINITELY better, does not separate and lasts an age in the fridge too. Plus it whips almost instantly at 50% fat.

After stiring a few times, I was left with perfect UK Double Cream at 50% fat content that whipped in seconds by hand, tasted amazing and reminded me that even in the land of crap cream (Canada I still love you! 🇨🇦), you can still better what you have.
I can't speak for the US, I hope their cream is better. (Thank you Lucerne for being my saviour ❤️)

Give it a try, you won't be disappointed.
The mathamatical calculation for this is:

1. Determine the initial fat content in the cream:
Initial fat content = 33%
2. Determine the initial fat weight in the cream:
Initial fat weight = 33% of 500g = 0.33 * 500g = 165g
3. Determine the initial water weight in the cream:
Initial water weight = Total weight - Initial fat weight
Initial water weight = 500g - 165g = 335g
4. Determine the final fat weight required for a 50% fat content:
Final fat weight = 50% of total weight after evaporation = 0.50 * (500g - x), where x is the weight of water evaporated
5. The equation to solve for x:
165g = 0.50 * (500g - x)
6. Solve for x:
165g (fat weight) = 250g - 0.50x
0.50x = 250g - 165g
0.50x = 85g
x = 85g / 0.50
x = 170g

Or in another way, if you know you want 250g of 50% Cream (double cream), you need 50% that in butter fat. If you use 33% fat cream, 36% fat cream, 18% fat cream etc etc just weigh out the cream until the amount (% fat) weight is 125g. Then reduce it back down to 250g.

to Make 250g of UK Double Cream (50% Fat Content):
18% Cream = 695g weight, reduce to 250g to 50% fat cream (would take a couple of hours)
30% Cream = 417g weight, reduce to 250g etc
33% Cream = 379g weight, reduce to 250g etc
36% Cream = 347g etc

You can do this for any fat % cream by doing this:
x = fat weight required after evaporation
y= cream fat % (so 0.18, 0.25, 0.30, 0.33, 0.36 etc)
x/y
So if I want 479g of 50% Fat Cream, the calculation would be =
479/2 = 239.5 (fat content of final reduction at 50% fat content)
239.5/0.33 (my 33% cream) = 725g Starting weight, reduce to 479g.
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If you want to make a UK Double Cream Ice Cream recipe, try this recipe:
   • DIY Toffifee Ice Cream Recipe  

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If you want to make a recipe with no cream at all, try this one:
   • 100% Chocolate Gelato - Cocoa Mass Gelato  

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Thanks and see you on the next video :)

Nick ✌️

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