Single cream is a British term, and it confused me the first time I saw it. In the US it's called light cream, but it's hard to find. Half & half is a lighter than single cream but it's the next closest thing, in milk fat percentage. If your sauce turned out too thin, try using like 3/4 of the amount in half & half and 1/4 heavy cream, to increase to fat percentage. :)
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Single cream is a British term, and it confused me the first time I saw it. In the US it's called light cream, but it's hard to find. Half & half is a lighter than single cream but it's the next closest thing, in milk fat percentage. If your sauce turned out too thin, try using like 3/4 of the amount in half & half and 1/4 heavy cream, to increase to fat percentage. :)
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