Can you substitute all purpose cream for lard when frosting?

Answer 1

Yes.

Edit: For some things, No for others.

If you are using it in baking for a cake, cookies, bread, in a sauce for pasta, a cream soup base it should be fine but less rich.

But if you need to whip the cream icing filling, make it part of a custard (ice cream, creme brulee) or make ganache most all purpose cream is not rich or thick enough.

A whipping cream needs to be above 30% or so to whip properly. It will seem twice as thick as most all purpose coffee creams depending on the area your all purpose cream is probably between 10-20% fat. So you may not be able to replace it with regular cream and get the same results.

Answer 2

The only difference is whipping cream; if you over whip it, it will turn to butter. Cream; if you whip it, it is just whipping cream. Sooooo, I don't see why you can't use cream instead of whipping cream.

Answer 3

Ice cream usually uses a mixture of milk and whipping cream. You could use all whipping cream and the ice cream would be extremely rich.

You can't use whipped cream (whipping cream that has already been whipped) because you won't actually have enough cream. As the ice cream freezer stirs the mixture, the air in the cream will dissipate and you'll end up with only half the cream you started with.

Answer 4

I don't think it would work. I don't recommend it.

.............

What is meant by "all purpose cream?" whipping cream? In the U.S., we don't have a product by that name. Could you be referring to white shortening, such as Crisco?

Answer 5

No.