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whole milk, or whipping cream
Heavy whipping cream contains a very high percentage of fat, 36% or more. Homogenized "whole" milk has about 3% fat.
Whole milk or regular cream is typically used.
They are the same - can both be used to make whipped cream and can be used, when say making your own Alfredo Fettuccine Cheese Sauce. There is a difference though in light cream, half-n-half and heavy cream.
No, you need at least around 30% cream (milkfat), to be able to whip it. This usually means you need at least a light whipping cream, although most will prefer heavy whipping cream, as it's more reliable and stable. It is possible for certain light creams (not whipping cream) to have enough fat to whip, but they usually fall in at around 20% fat.
Mascarpone, an Italian cream-cheese with 13g of fat per ounce.
There should be no sugar in cream. If you mean whipped cream, commercial pre-made coffee creamer, Cool Whip, or another cream based food product, the amount will vary. Any processed cream based product probably has sugar added. Even whipping cream or half and half may contain binders, fillers, added colors or preservatives. Read the labels and otherwise, cream is just cream.Cream is the naturally occurring fat that rises to the top of milk as it separates. Whole milk is 4% milk fat content. Half and half is just that, half cream and half milk (about 19% milk fat). Whipping cream or "heavy cream" should be closer to 35% milk fat.
Recipes I have used, and that came with my yogurt maker say you can use: Whole milk 2% milk 1% milk Fat free milk Soy Milk or Almond milk to make yogurt. I have never seen a recipe using cream for yogurt making. So I think all purpose cream would make a heavy yogurt and so would whipping cream. When I made yogurt using 2% milk it is much lighter than yogurt make with whole milk and takes longer to cure. The yogurt maker suggested 10 hours for whole milk yogurt and 12 hours for 2% yogurt. Good luck.
In the whole world vanilla is the favorite ice cream topping!
I would say no. Mascarpone is sweet and creamy whereas ricotta is drier and bland. I would recommend you use a cream cheese (like Philadelphia) instead. You can use 8oz of Cream Cheese, 1/4 cup of Heavy whipping cream and 2 1/2 tbsp of Sour Cream and whip it together... This is VERY similar...! Just don't substitute anything in this mixture, and you should be set! Ricotta cheese is similar to cottage cheese. They can be substituted. It is also easy to make ricotta; whole milk, heavy cream, salt and white vinegar. dairy curdles. Mascarpone is similar to cream cheese just sweeter. It is used in desserts, where as the cream cheese usage would require more sugar.
If you do not have half and half you can substitute with one of two things. Fist if you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.
Answer I wouldn't. But whatever you do, DON'T give a dog chocolate. It's poisonous to them. I wouldn't recommend it but once my dog ate a whole chocolate bunny and she was perfectly fine. But you shouldn't fine your dog mint chocolate chip ice cream even though its good.