What German product is the equivalent of cream in a recipe from the United States?
I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient:
1 cup cream, half-and-half, or milk
Now I'm wondering what exactly the german equivalent of cream is, as there are many different types.
Does cream in US recipies generally refer only to regular cream ("süße Sahne, Schlagsahne") or to sour cream ("saure Sahne, Schmand") or Crème fraîche as well?
I'm mostly wondering because I read that sour cream or Crème fraîche are especially suited for hot sauces as they don't curdle easily.
I'm interested in both, what is usually meant by cream in US recipies and which type of cream would be appropriate for something like a Bolognese sauce or similar hot sauces.
Best Answer
"Cream" is most certainly süße Sahne. A modifier gives you knowledge about the fat percentage. Half and half refers to 20% fat, which you could mix yourself if needed, but few recipes are that sensitive, so you can use milk (Vollmilch, 3.5) or whipping cream (Schlagsahne, 30 to 35 percent). The only problem is double cream. That's Konditorsahne, at inner 40 percent, and not available retail in Germany. If it has to be whipped, you have to find a high-ish Schlagsahne (33 instead of 30), drizzle some Sahnesteif, and cross your fingers.
If the recipe needed a cultured product, it would have specified Greek yogurt (10) or sour cream (10 to 20, use saure Sahne or Schmand for that). Creme fraiche is not used in traditional American recipes, as it is a rare and expensive imported product. You can use it in a recipe calling for sour cream, obtaining a product with a richer mouthfeel and less tanginess.
The "what type of cream is suitable" question is unrelated to terminology and should be asked separately. Briefly, the answer is "all of them".
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Quick Answer about "What German product is the equivalent of cream in a recipe from the United States?"
"Cream" is most certainly süße Sahne. A modifier gives you knowledge about the fat percentage. Half and half refers to 20% fat, which you could mix yourself if needed, but few recipes are that sensitive, so you can use milk (Vollmilch, 3.5) or whipping cream (Schlagsahne, 30 to 35 percent).What is fresh cream called in Germany?
AmericanGermancream cheeseFrischk\xe4se (Doppelrahmstufe); Philadelphia\xae (Frischk\xe4se just means "fresh" cheese and is also the word used for cottage cheese and other non-aged cheeses)cream of tartarWeinsteins\u0160ure, Kaliumhydrogentartrat Not generally known in Germany; specialty item71 more rowsWhat is heavy cream called in Europe?
SwitzerlandEnglishGermanTypical milk fat wt%Double creamDoppelrahm45%Full cream Whipping cream CreamVollrahm Schlagrahm Rahm Sahne35%Half creamHalbrahm25%Coffee creamKaffeerahm15%What is German crème?
Creme, die ~ (Hautcreme) cream, the ~ Noun. skin moisturiser, the ~ Noun. moisturiser, the ~ Noun. paste, the ~ Noun.What do you buy when a recipe calls for cream?
Heavy cream, or heavy whipping cream, has the most fat content--at anywhere from 35-38%. It is the best type of cream to use for making homemade whipped cream, as it will form stiff and highly stable, fluffy peaks when whipped for a few minutes.All about creams | where to find in German markets| Mahrukh's Kitchen
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