Re: Is 40% cream or 36% cream better--

[Guest guest]

--

We use 40%, though it probably isn't any " better " or worse. What it does allow

is for more carbs to come from different sources than cream, which just works

better for our daughter's preferences. You just want to be sure to stick with

whatever you choose, so you don't throw your recipes off.

Rose-Marie,

mom to (soon to be 8!)

[Guest guest]

--

>>>Do you think it's really 0 carbs?<<<

I doubt absolute zero. It comes from cows, after all, who are adding their own

little carbs.

But now I'm also perplexed by this cream thing, and so I defer to the " cream

experts. " When you compare 50g of the 40, 36, and 30% creams on the Stanford

meal planner, they show 1.6g, 1.5g, and 1.8g of carbs respectively. So that

means that the 36% actually has FEWER carbs than 40%? All three %ages show 3%

or better of the product is composed of carbs, (3.2%, 3.0%, and 3.6%,

respectively). I compared with my college copy of Pennington and Church (that's

how old it is...Bowes had yet to enter the picture! And the listed price is

just $6.50--wow) and that was no help, as it just lists " heavy " and " light "

fluid whipping cream. So I guess the only definitive thing I can conclude is

that 40% cream has higher fat, and the other protein/carbs are pretty close to

36% cream (though still not ok to use interchangeably). I might also add that

the Wilcox cream from Costco, though not organic, is amazingly less expensive

than the grocer's more additive-laden variety available to us locally.

Rose-Marie,

mom to (soon to be 8)

[Guest guest]

--

>>>Do you think it's really 0 carbs?<<<

I doubt absolute zero. It comes from cows, after all, who are adding their own

little carbs.

But now I'm also perplexed by this cream thing, and so I defer to the " cream

experts. " When you compare 50g of the 40, 36, and 30% creams on the Stanford

meal planner, they show 1.6g, 1.5g, and 1.8g of carbs respectively. So that

means that the 36% actually has FEWER carbs than 40%? All three %ages show 3%

or better of the product is composed of carbs, (3.2%, 3.0%, and 3.6%,

respectively). I compared with my college copy of Pennington and Church (that's

how old it is...Bowes had yet to enter the picture! And the listed price is

just $6.50--wow) and that was no help, as it just lists " heavy " and " light "

fluid whipping cream. So I guess the only definitive thing I can conclude is

that 40% cream has higher fat, and the other protein/carbs are pretty close to

36% cream (though still not ok to use interchangeably). I might also add that

the Wilcox cream from Costco, though not organic, is amazingly less expensive

than the grocer's more additive-laden variety available to us locally.

Rose-Marie,

mom to (soon to be 8)

[Guest guest]

--

>>>Do you think it's really 0 carbs?<<<

I doubt absolute zero. It comes from cows, after all, who are adding their own

little carbs.

But now I'm also perplexed by this cream thing, and so I defer to the " cream

experts. " When you compare 50g of the 40, 36, and 30% creams on the Stanford

meal planner, they show 1.6g, 1.5g, and 1.8g of carbs respectively. So that

means that the 36% actually has FEWER carbs than 40%? All three %ages show 3%

or better of the product is composed of carbs, (3.2%, 3.0%, and 3.6%,

respectively). I compared with my college copy of Pennington and Church (that's

how old it is...Bowes had yet to enter the picture! And the listed price is

just $6.50--wow) and that was no help, as it just lists " heavy " and " light "

fluid whipping cream. So I guess the only definitive thing I can conclude is

that 40% cream has higher fat, and the other protein/carbs are pretty close to

36% cream (though still not ok to use interchangeably). I might also add that

the Wilcox cream from Costco, though not organic, is amazingly less expensive

than the grocer's more additive-laden variety available to us locally.

Rose-Marie,

mom to (soon to be 8)