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Creamy and Delicious Recipes

Martha Stewart Living, April 2006

Though cream was once a kitchen staple, its richness has deterred many cooks from pouring it with a generous hand. But it remains a wholesome, sumptuous, and indispensable addition to many dishes, both savory and sweet. For the recipes below, we used heavy cream, which has 36 percent to 40 percent milk fat, instead of whipping cream, with 30 percent to 36 percent. (Despite the nomenclature, heavy cream tends to whip up more quickly than whipping cream and holds its shape better, as fat is what stabilizes the air bubbles that give cream its loft.)

Eggs and Morels Baked In Cream
Chicken and Leeks with Creme Fraiche
Panna Cotta with Vanilla Syrup
Classic Rhubarb Fool
Cream Scones

 

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