cream
Taste Profile
Primary Flavor
rich
Intensity
mild
Flavor Notes
Pairs Well With
Cooking Behavior
Heavy cream contains enough fat (35%+) to be boiled without breaking. It thickens sauces naturally through reduction. Lighter creams can curdle if boiled. Add cream off-heat or reduce gently for the silkiest sauces. It mellows spice and acid.
Best Techniques
Common Mistakes
- Boiling light cream (it curdles)
- Adding too much (masks other flavors)
- Not reducing enough for proper sauce consistency