When talking about something being the creme de la creme, we are indicating that it is very special or top quality. This is not surprising as cream – or crème as it is in French – is a most delicious natural food product which can be used in all areas of cooking and cake making. Cream binds sauces, makes wonderful fillings for cakes and brings out the flavour in many dishes. It is highly appreciated by chefs as it gives the desired creamy consistency like no other product. And the specific fat content of cream makes it suitable for different applications. But cream is only perfect with a great fresh flavour – this is what makes all the difference.
Cream is a product made from cow‘s milk
Cream is a wholesome product made from natural milk and has a characteristic high fat content. Today, we use centrifuges to separate cream from the milk. It is then brought to the desired percentage of fat content, heated at ultra high temperature (UHT) and packed. Due to the heating process, Oldenburger cream is a safe product. It keeps for an extra long period of time and can be stored without cooling. Once opened, cream should be refrigerated at 4-10 °C and used within 3 days.
Nutritional value of Oldenburger cream
Cream contains milk fat only and does not contain any vegetable or hydrogenated fats. Oldenburger Cream also contains carrageen, a widely used stabilizer made from red algae. It ensures to keep a homogeneous consistency and prevent creaming of the milkfat on the surface.
Lactose-free whipping cream
If you wish to cater to the needs of lactose intolerant consumers, Oldenburger provides you with the perfect product: Oldenburger Lactose-free Whipping Cream has a lactose content of less than 0,01 g/100 g. Make delicious creamy cakes, soups and sauces using Oldenburger Lactose-free Whipping Cream. Your guests will love it!
How the fat content changes the properties of cream
Oldenburger offers a wide range of creams with different fat contents. These can be used for different applications. Cream for whipping needs a fat content of 30 % or more.
Depending on how you use it, cream can be whipped for a shorter or longer time. For best results, we recommend to cool the cream as well as the bowl.
In cream for cooking, a lighter fat content can be desirable giving a nice and smooth, yet light taste. Cream is also wonderful in coffee and tea and brings out the full flavour making a delicious beverage.
Oldenburger Culinary Cream
If you want to add a special refinement to any of your dishes at the end, Oldenburger Culinary Cream is just perfect. Containing 18 % fat, our culinary cream refines and adds adds a final touch to sauces and soups.
This cream has a lighter fat content of 20 %. It is suitable for thickening and refining soups and sauces. Use Oldenburger Cooking Cream if you wish for a product lighter than whipping cream.
This delicious cream is suitable for high temperature cooking and refining as it is stable also when acid or alcohol is used for cooking. It gives a refining taste to all your dishes.
With only 30% fat, it is a lighter version of our regular Whipping Cream. It is perfect for cooking creamy sauces as well as soups and can also be used for cakes and pastries.
The perfect cream for people who are lactose intolerant. Use Oldenburger Lactose-free Whipping Cream and they, too, can enjoy sweet and creamy desserts or cakes – or indeed all kinds of cooking containing cream. Our Lactose-free Whipping Cream is made from fresh cow’s milk and processed under strict quality requirements in Germany.
Oldenburger Shani has a fat content of 35 % and is suitable for whipping as well as cooking. It is an ideal addition to many sweet and savoury dishes. Oldenburger Shani can easily be whipped up to a creamy, stable foam. It also has a recloseable screw cap which makes portioning much easier and allows for better storage.
How to Use Cream in Gastronomy and Catering
Cream is an all-round talent in both, the sweet and savoury cooking and baking. Creams with higher fat content (e.g. 30-35%) are mostly used as whipped creams for fancy cakes or desserts. Additionally they can also be used in cooking for sauces or gratins. Creams with a lower fat content of between 10-20% are not suitable for whipping but can be used successfully for refining and seasoning hot or cold meals and as a coffee whitener.
Cream is a great addition in sauces and soups. It binds sauces and makes them nice and smooth.
Cream makes wonderful sweet or savoury fillings and spreads. Whipped cream can be used to decorate cakes and add piped decoration as well.
Individual coffee creamer is delicious in tea or coffee and will be appreciated by your guests, adding that extra special attention to detail.
Adding additional flavour to cream
Whipped cream can be flavoured successfully. Fruit puree, vanilla, cocoa, chocolate shavings or flavoured sirup can be added. For best results, whip cream and add flavours towards the end of the whipping or carefully fold under. When sugar is added, it should be very fine or powdered and added while whipping.
How to store and serve cream
Oldenburger Cream should be kept refrigerated once opened. Always keep the package carefully closed. Always keep cream separate from other foods as it tends to absorb the odour quickly. Any spare whipped cream as well as opened containers containing cream should be closed carefully and always be cooled at temperatures between 4-10 °C.
Cream used for whipping should be chilled before use for best results. If you wish whipped cream to last longer, simply use a cream stiffener. This will keep decorated cakes in perfect shape for longer.