Dairy Cream (Whipped)
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Double cream (UK) or heavy cream (US) is a thick, fatty milk bi-product, cream to yellow-white in colour (hence 'cream')
Whipping cream with a metal whisk either by hand or with an electronic or stand mixer draws air into it, increasing its volume by around 3 times--and as long as it is not 'split' or over-whipped will retain its body and adhesion.
The main incredient of the traditional 'real' pie--for theatrical purposes--modelled on the Boston style US pie, this substance remains sufficiently heavy to fly accurately when thrown as a projectile (in our outside of a crust) and remains slimy, viscous and relatively opaque for smushing or smearing.
Whilst these kinds of pies are ready-made in bakeries and supermarkets in the USA in most other territories they must be made from scratch.
Whipping cream with a metal whisk either by hand or with an electronic or stand mixer draws air into it, increasing its volume by around 3 times--and as long as it is not 'split' or over-whipped will retain its body and adhesion.
The main incredient of the traditional 'real' pie--for theatrical purposes--modelled on the Boston style US pie, this substance remains sufficiently heavy to fly accurately when thrown as a projectile (in our outside of a crust) and remains slimy, viscous and relatively opaque for smushing or smearing.
Whilst these kinds of pies are ready-made in bakeries and supermarkets in the USA in most other territories they must be made from scratch.
Alternatives
Due to the labour involved in preparing it, alternatives like Coolwhip are frequently used instead. 'Coolwhip' (ready whipped topping) is the most popular alternative (where available)--its sheer convenience and substantial properties have meant that it's probably used far more extensively than the real thing in the USA.
'Chef's' cream (buttermilk based) and UHT--these give a longer life and irradicate much of the smell but still require similar levels of preparation.
'Chef's' cream (buttermilk based) and UHT--these give a longer life and irradicate much of the smell but still require similar levels of preparation.
Clean up and drawbacks
Whilst being morderately easy to wash away to all appearances, its high fat content leaves an oily residue on the skin, in hair and in clothes all of which which might necessitate multiple washes.
Fresh cream turns sour very, very quickly at room temperature and can also leave a lingering smell in addition to the residue which can be very difficult to remove from hair and clothing.
A good, natural detergent to deal with cream residue and smell is lemon juice as well as dish soap.
Fresh cream turns sour very, very quickly at room temperature and can also leave a lingering smell in addition to the residue which can be very difficult to remove from hair and clothing.
A good, natural detergent to deal with cream residue and smell is lemon juice as well as dish soap.
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