[Sca-cooks] Cream

[Phil Anderson]

Alban writes:

> Would it work as well with regular heavy cream, the kind used for
> coffee and tea, rather than whipping cream?

OK, I'm going to ask a Stefan-style question: What is the difference
between "heavy cream" and "whipping cream", and what other types
of cream do you guys have?

Here, I just buy "cream" (white stuff, comes from a cow, floats on
top of milk...) and use it for whipping, condimenting or anything else
that springs to mind...

Edward Long-hair
Southron Gaard, Caid