'cream' on Serious Eats

Cream Science: On Whipping, Butter, and Beyond

With only a small amount of brute physical force and an even smaller amount of time, you can effectively convert cream into a scoopable, spreadable, and all around easier-to-wrangle product. But what are the processes actually at work, and how can you refine them? We take a closer look at the science of cream. More

Tangy Strawberry Fools

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Juicy macerated strawberries, strawberry compote, and tangy yogurt are spooned into this refreshing, light version. More

Lemon-Blueberry Fools

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version. More

How to Make Light and Tender Cream Biscuits

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. You just whisk together flour, baking powder, salt, and sugar and then gently stir in some heavy cream. That's it. In fact, the biscuit dough will probably be done before your oven has fully preheated. How could something so basic and easy be so tasty? The answer is hidden in the cream. More

Salmon Baked in Cream With Sweet Bay, Thyme, and Dill From 'The Nourished Kitchen'

It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket. More

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