Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs
(or are passionate about them). Participation is free and the site has a strict confidentiality policy.
|French to English translations [PRO]|
Cooking / Culinary / types of cream
|French term or phrase: crème liquide|
|I've been working under 2 assumptions (both probably mistaken):|
(a) that crème liquide is single cream
(b) that single cream doesn't thicken when whisked
which leads me to think that the following is a contradiction in terms:
Monter la crème liquide en crème fouettée bien ferme avec un batteur électrique
Would it be fair to translate the "crème liquide" as whipping cream in this context?
It occurs in several recipes... Or, is it assumption (b) that is wrong? Or both?
Thanks for any clarifications!
|see answer - it can be both!|
Crème liquide is single cream, but it will whip when it is the full fat version (35% fat) (and it should also be very cold).
That then makes it whipping cream according to this definition : "whipping cream
n : cream that has enough butterfat (30% to 36%) to be whipped" (http://dict.die.net/whipping cream/)
Selected response from:
Local time: 11:03
|thanks, Emma. You were first to come up with "whipping cream"|
4 KudoZ points were awarded for this answer