Product Details: Our sweet cream powder can be reconstituted to make light cream with a 20% fat content. With it, you can prepare fresh whipped cream, coffee creamer, sensational cream soups, silky scrambled eggs, ice cream, creamy sauces, salad dressings, mashed potatoes, and so much more. It's shelf-stable, so no refrigeration is required; great for
emergency food supplies, camping, RVing, boating, and hiking.
This item ships for $5
along with anything else in the same order. Click here for offer details.
Our 15 Pound Bulk Bag (240 ounces / 6.7 kg) is packaged in a clear
value-priced bag with a twist-tie closure. Quantities of 2 or more will be
packed into 1 bag.
Ingredients: Sweet cream solids. All natural ingredient. Contains milk. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 100 grams (not per serving).
Click here to view all available sizes.
Country of Origin: USA
To make 1 cup of 20% cream: Stir together 3/4 cup (6 fl. oz.) water and 3/4 cup minus 1 Tbls. cream powder.
To make 1 Lb. of 20% cream: Stir together 0.72 Lb. (11 fl. oz.) water and 0.28 Lb. (approx. 1 1/3 cups) cream powder
Volume: 1 cup ≈ 0.22 pounds / 1 pound ≈ approx. 4.65 cups
Shelf Life: 1 year. 3+ Years when stored at room temperature or below in an air-tight container out of direct light.
~~~~~~~~~~~~~
Recipe: Creme Anglaise
This classic custard sauce can be served hot or cold, as an accompaniment to fruit or other desserts, or simply by itself.
1/3 cup granulated sugar
5 large egg yolks
1 1/2 cups water (12 fl. oz.)
1 1/3 cups cream powder
1 tsp. vanilla powder OR 2 tsp. vanilla extract
~ In a medium mixing bowl, beat together sugar and egg yolks until well blended; set aside.
~ Whisk together water, cream powder, and vanilla in a 2-quart saucepan. Heat over medium heat just to the boiling point (170°-175° F); remove from heat.
~ Whisk 2 Tbls. cream into the egg mixture and then gradually add the remaining cream while whisking continuously.
~ Transfer mixture to the saucepan and heat over medium heat. Gently heat just to the boiling point (170°-175° F). The mixture will thicken slightly and steam will just start to appear. Don't allow it to boil, as the eggs will curdle. The perfect consistency can be determined by coating a spoon in the custard and then wiping a line through the custard on the back of the spoon. If the line remains without custard running through it, it's good!
~~~~~~~~~~~~~
Recipe: Ultimate Mashed Potatoes
Rich and creamy and packed with savory flavor!
2 cups water
1 Tbls. broth mix or bouillon (your choice of type; we like chicken or vegetable)
2.5 Lbs. potatoes, peeled and cut into 1" pieces (about 6 cups)
1/3 cup cream powder
1 Tbls. butter powder OR 2 Tbls. butter
1 tsp. dry chive flakes OR 2 tsp. chopped fresh chives (optional)
salt and pepper, to taste
~ In a 3-quart saucepan over medium-high heat, mix together water and broth mix.
~ Add potatoes to pan and heat to boiling. Cover and continue cooking, stirring occasionally, until potatoes are tender, about 10 minutes.
~ Remove from heat and drain the potatoes, reserving the broth.
~ Whisk together 3/4 cup of reserved broth, cream powder, butter powder, and chives. Mash this mixture with the potatoes, adding more reserved broth as needed to reach desired consistency.
~ Season with salt and pepper before serving.
~~~~~~~~~~~~~
Recipe: Alfredo Sauce
Only 4 ingredients makes a basic cheesy, creamy sauce for pasta. Add a couple of standard spices to bring it up to gourmet status.
3/4 cup (6 fl. oz.) water
3/4 cup cream powder
6 Tbls. butter
1/2 cup grated Parmesan cheese
~ In a small saucepan over medium heat, whisk together water and cream powder. Heat, stirring often, for 5 minutes.
~ Add butter to pan and stir until butter has melted.
~ Whisk cheese into pan and continue to cook, stirring constantly, until desired consistency has been reached.
~ Season with salt and pepper before serving.
Suggested Flavor Additions: garlic, parsley, and/or cayenne pepper.
