How to choose quality cream: tips from a top pastry chef

It's not easy to choose really fresh cream if you don't know what a quality product looks like because it comes in different fat content and textures. As a result, if you add a spoiled ingredient to a dish, it can cause serious harm. So to avoid this, you need to know how to distinguish a bad product from a safe one.

The famous Ukrainian confectioner Lilia Tsvit tested the cream from the store in practice. The detailed video is saved in her Instagram stories.

After many experiments, the expert published a post explaining how to choose a safe product.

How to choose quality cream

• Buy cream only where you can get a receipt.
• Fresh cream does not have any sediment or thick flakes on the walls of the package. It is liquid and homogeneous.
• A quality product leaves a uniform white mark on the walls of the dish. If lumps and grains are present, these are artificial impurities.
• Good cream dissolves completely with hot water.

• When heated, it remains homogeneous and does not flake.
• Cream with a fat content of more than 30% may not whip because it is not fresh. Or due to improper storage conditions (frozen). Also, 30% cream does not whip if it does not actually have the fat content indicated on the package.
• As for homemade cream, keep in mind that it is usually not pasteurized. The shelf life is no more than 3 days in the refrigerator. Please note that consumption of dairy products without heat treatment can have a negative impact on health.

The pastry chef notes that he uses cream from Polish producers for his pastries: "The price-quality ratio is more suitable for me here. Although fresh cream from 33% of Ukrainian producers also whips well. But they are much more expensive."