I was reminded this week that people who have just moved overseas don't have all the substitution tricks up their sleeve that someone who has been here longer will have. I've been here in Asia for more than 6 years. I've learned a lot and continue to learn more. Even someone who has been here 6 months will have learned more than someone who has been here 1 week. So, for my friend TB and all the rest of you fresh from the States who are learning to adapt your kitchen skills, I want to go back to a How To that many of us who've been here a little longer probably just assume (wrongly) that everyone knows!
Sour Cream
Pour a small amount of whipping cream in a chilled bowl. Add about 1 Tbs vinegar (or lemon juice) per 1 cup of whipping cream. Beat it with a hand mixer until soft peaks form. Some people also add a little cornstarch. I usually don't. Play around and see what you like. This works great for serving with your Mexican dinners. Note: If your whipping cream is good and fresh, I've found that I can put the tablespoon of vinegar in the bowl. Pour the cream over and let it sit for about five minutes. Then just stir around with a fork and it should thicken up without having to beat it.
For recipes calling for sour cream in the sauce, for example, I just put in the whipping cream and vinegar without beating them--since they are going to be melted down in the sauce anyway.
Cool Whip
I usually add vanilla and powdered sugar to whipping cream to make something like cool whip. About 2 Tbs sugar (regular or powdered work) and 1/2 tsp vanilla to 1 cup whipping cream. The same as above, just add to the whipping cream and beat until peaks form. You can adjust the sweetness to what you like. This works great in dessert recipes or just for topping a slice of pie.
Both of these will work best if you chill your bowl and beaters prior to making. Especially if you live in a hotter climate!
Sour Cream
Pour a small amount of whipping cream in a chilled bowl. Add about 1 Tbs vinegar (or lemon juice) per 1 cup of whipping cream. Beat it with a hand mixer until soft peaks form. Some people also add a little cornstarch. I usually don't. Play around and see what you like. This works great for serving with your Mexican dinners. Note: If your whipping cream is good and fresh, I've found that I can put the tablespoon of vinegar in the bowl. Pour the cream over and let it sit for about five minutes. Then just stir around with a fork and it should thicken up without having to beat it.
For recipes calling for sour cream in the sauce, for example, I just put in the whipping cream and vinegar without beating them--since they are going to be melted down in the sauce anyway.
Cool Whip
I usually add vanilla and powdered sugar to whipping cream to make something like cool whip. About 2 Tbs sugar (regular or powdered work) and 1/2 tsp vanilla to 1 cup whipping cream. The same as above, just add to the whipping cream and beat until peaks form. You can adjust the sweetness to what you like. This works great in dessert recipes or just for topping a slice of pie.
Both of these will work best if you chill your bowl and beaters prior to making. Especially if you live in a hotter climate!
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