Buttermilk Vs. Cream
Buttermilk and cream are very different dairy products and perform different functions when baking. Buttermilk is generally low in fat, while cream is the the high-fat content that separates from the rest of the milk before it's homogenized. Buttermilk works to activate leavening agents such as baking powder or baking soda. The fat in cream helps to thicken sauces and improve the texture and body of mixtures. Does this Spark an idea?
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About Buttermilk
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Originally, buttermilk was the liquid left over when churning butter from milk or cream. Today, the method to produce cultured buttermilk is curdling it by the addition of an acidic ingredient or bacteria. Most buttermilk on the grocery shelves is low fat; however, it can be made from whole milk. It is sold most often in quarts and half gallons.
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About Cream
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Cream rises to the top of of raw milk and is skimmed off. Its color is ivory or light yellow. It is categorized by the amount of milk fat in the mixture. If called "heavy cream," it has between 36 percent and 42 percent milk fat. Light whipping cream has between 30 percent and 36 percent fat. Anything less will probably not whip. Light cream averages about 20 percent milk fat, but it can be between 18 percent and 30 percent. It sells most often by half-pints and pints.
Uses of Buttermilk
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The acidic nature of buttermilk makes it a catalyst for leavening agents like baking soda and baking powder. Using buttermilk makes for light and fluffy baked goods, so it is a popular ingredient in pancakes, muffins, cakes and quick breads. Buttermilk's thick texture makes it ideal for salad dressings such as buttermilk ranch. It also makes a low-fat, tangy base for fruit smoothies with a creamier texture than using yogurt alone.
Uses of Cream
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Cream is whipped to become a thick topping for foods. Sweetened, it is called chantilly cream, used to top desserts. Cream also makes thick and rich sauces. Cream sauces are the base for many classic dishes.
Cream is also the basis for custards and ice cream. In making ice cream, the churn causes the cream mixture to thicken and foam as a mixer does in making whipped cream. People often use lighter cream in coffee and other drinks.
Selecting the Right Ingredient
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Use cream to make a thick, creamy texture to a mixture, whether cooked, chilled or even frozen. Do not use it in a recipe that requires help with leavening and in which fat content is a consideration. Use buttermilk to give a thick texture to mixtures without adding a lot of fat. It makes baked goods fluffy. However, it does not whip as cream does.
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- Photo Credit Image by Flickr.com, courtesy of Clemens v. Vogelsang
