heavy cream question

Hello! I have a tricky question for you all.

Here in Italy is pretty impossible to find the heavy cream (at least in the shop/store/online), the best choice we have is the "panna da montare" that is a light whipping cream with around 30/32% in fat.

Any suggestion about anything that can be used instead of heavy cream or a way to "add" more fat to a light cream?

Thanks in advance.

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aragost

hi Matteo, I'm from Italy too and when a recipe calls for heavy cream I use this product or something similar - you can find it at the Metro or Altasfera or other similar "cash and carry" type of shop catering to professionals. The only drawback is that to access these kind of shops you need to have a partita IVA (though any kind will do), or have a friend who has one and is willing to go with you / make you borrow their card

Matteo_Bollati_661474

Hi Agos. Thanks for the info. I have the partita iva and I 'M a metro customer too. So that's perfect! Never thought to search for it there. Thanks for the super advice!

aragost

since you'll likely be able to find that exact product, I'll leave one further bit of advice: should you need to whip that cream, be aware that the extremely high fat content means that it's very prone to over whipping, and it can turn from "stiff peaks" to "hey it tastes like butter" in SECONDS if you use a stand mixer

Shayx_1348663

UK Expat here living in Italy. Debic is by far the best for Montare heavy cream. Before I found it I was using heavy cream alternatives which just wasn’t the same!