Translation of heavy cream in Spanish:

heavy cream

crema doble, n.

(British double cream)



  • 1

    crema doble feminine
    nata para montar feminine Spain
    doble crema feminine Mexico
    • For the whipped cream, place the heavy cream in a chilled bowl of an electric mixer fitted with the whisk attachment.
    • Remove the parsnips and place in a baking dish, discarding the heavy cream and fennel seed.
    • Stir in the heavy cream and buttermilk, taking care not to overmix.
    • For the custard, in a medium bowl, whisk together the heavy cream, egg yolks, and all-purpose flour until smooth.
    • First, milk is separated into two components: skim milk with virtually no cream and heavy cream with 45 percent butterfat.
    • Place a medium saucepan over medium heat and combine the heavy cream, gelatin, and egg yolks.
    • When it had about the right texture, having no heavy cream, I added what whipping cream I had left, about 1/4 cup.
    • In a medium bowl, combine ricotta, heavy cream and soy sauce.
    • I mean, the whole point of half-and-half is to reduce your yummy heavy-cream intake (by half) without losing the yummy heavy cream entirely.
    • For the chocolate sauce, place the heavy cream and chocolate in a double boiler over medium heat and whisk until smooth.
    • In a saucepan, heat the potatoes with the heavy cream, milk, and butter.
    • Let's see… we have pork, butter, heavy cream and mascarpone.
    • I found a low-carb recipe for a root beer float, involving diet root beer, heavy cream, and artificial sweetener.
    • In fact, the sauce seemed way too rich to me when I checked the ingredients, so I just used a little bit of cream and milk instead of several cups of heavy cream; it worked fine, and the sauce was still very thick.
    • On the other hand, research for the book involved inventing a pasta sauce made from heavy cream, Parmesan, mozzarella, and some secret herbs and spices.
    • In a small bowl, whisk together the heavy cream, chicken broth, tarragon, and a pinch or two each of salt and pepper.
    • At the breakfast table, one often finds bountiful amounts of yogurt, heavy cream, butter, and honey served with bread and tea.
    • It might be that English double cream has more butterfat than American heavy cream; it sure did whip up fast.
    • Heat the heavy cream in a small saucepan until it is very hot and steamy (not boiling, however), remove from the heat, and pour it over the chocolate.
    • If you like cooking with creamy sauces, use flavored low-fat yogurts instead of heavy cream.