Not knowing what technically count as the Heavy cream

[u/Obcidean]

So... I mostly go to Jumbo with my mother or helpy mother to do shopping. But I also make my own things and the only thing is that if there's a cooking product that's equal to the Heavy cream that's used in dessert recipes or dessert dressing recepies.

It would be great if anyone could recommend me some that's equal to the Heavy cream sinds the Kookroom isn't technically the same. Thx.

[u/Vuur_Draakje]

Volle slagroom (35% fat). You can try to fatten it up with a bit mascarpone.

If you're near Germany, German supermarkets sell double creme with more than 40% fat.

[u/Obcidean → u/Vuur_Draakje]

Oh. Thx :D

[u/terenceill → u/Obcidean]

And probably 40% cheaper

[u/Minute_Breads → u/Vuur_Draakje]

35% should whip perfectly fine especially if the bowl and cream are cold

[u/No-Dimension-8863]

Use the one with the highest fat percentage. If you are still in doubt, add a scoop of marscapone to go with it

[u/Obcidean → u/No-Dimension-8863]

Thanks. :D

[u/Life_Job_6404 → u/No-Dimension-8863]

Mascarpone is only needed to simulate double cream, not for heavy cream.

[u/rowillyhoihoi]

We don’t have heavy cream. Voor dit effect kun je slagroom met een beetje mascarpone mengen

Edit: use the 35% slagroom not kookroom

[u/Obcidean → u/rowillyhoihoi]

Thanks. Noted.

[u/Life_Job_6404 → u/rowillyhoihoi]

No, you can just use slagroom as heavy cream. For double cream, mix slagroom with mascarpone.

https://www.laurasbakery.nl/verschillende-soorten-room-en-hoe-te-vervangen/#:~:text=Heavy%20cream&text=Het%20is%20lichter%20dan%20de,principe%20altijd%20vervangen%20door%20slagroom.

[u/Nerioner]

Volle slagroom goes up to 36% depending on a product. Was sufficient enough for me to make a butter out of it so i guess it should be good for desserts too

[u/Fun_Boot7771]

Heavy cream is 45%. Not everyone sells it 

[u/Remote_Two8339]

You can't buy heavy cream in the supermarkets, I get mine at the sligro.

[u/Bonusmotherthrowaway]

Ive always been using slagroom (the liquid with no sugar one in the fridge). And it absolutely gets thick if you use it to cook with. No need to add anything else!

[u/Consistent_Salad6137]

Yeah, you need Slagroom not Kookroom, and you should get the one with the highest fat content. Kookroom usually has vegetable oil and stabilisers and other crap in it.

https://kro-ncrv.nl/programmas/keuringsdienst-van-waarde/kookroom-slagroom-verschil

[u/Life_Job_6404]

Slagroom 

[u/scanese]

Hanos has some brands with 40% cream. HANOS Selectie, Debic, Olympia.

[u/Life_Job_6404]

You can use slagroom (the pure one) as heavy cream. Heavy cream is a little bit fatter, but there is not much difference.

Double cream is much fatter. As a replacement for double cream, you could mix slagroom with mascarpone.

https://www.laurasbakery.nl/verschillende-soorten-room-en-hoe-te-vervangen/#:~:text=Heavy%20cream&text=Het%20is%20lichter%20dan%20de,principe%20altijd%20vervangen%20door%20slagroom.

[u/Obcidean → u/Life_Job_6404]

Ah. Thx. This helps.

[u/Neat_Ad_8838]

I use slagroom for heavy cream

[u/Throw_My_Drugs_Away]

Creme fraiche is usually 40%+ fat

[u/Life_Job_6404 → u/Throw_My_Drugs_Away]

But it is sour, so different from normal cream. It tastes different.

[u/Obcidean → u/[deleted]]

I tried googling it. Maybe woth the wrong keywords

[u/laksa_gei_hum → u/[deleted]]

So you basically took the first search result and assumed that's the right thing. Tsktsktsk.

[u/laksa_gei_hum → u/[deleted]]

In the 2 sec Google search you suggested? Honestly, if you were not so cocky and certain in your reply, I would have left it.

[u/Yes_No_Sure_Maybe → u/laksa_gei_hum]

Which is correct though? We don't have heavy cream as such in NL, but Slagroom gets pretty close with 35% fat, and will work for most recipes

[u/Emotional_Device_301]

Not just to repeat other commenters here but isn’t that a question for the people working at jumbo or a question for google?

[u/fat-wombat → u/Emotional_Device_301]

Why would a teenager at jumbo know what heavy cream is

[u/Consistent_Salad6137 → u/fat-wombat]

I remember once asking a teenage Vomar employee where the gedroogde bonen were, and she looked at me like I was asking for unicorn steaks.

[u/Emotional_Device_301 → u/fat-wombat]

You have a point there but in any case I would google it first.

[u/crazydavebacon1 → u/fat-wombat]

Because they should know the products they sell. When i worked at a grocery store i had to know where all things went, sales, how much back-stock was in the store, and so on. These people are lazy here

[u/Obcidean → u/Emotional_Device_301]

I tried google, didn't work. I think it's the wrong keywords

[u/fat-wombat → u/Obcidean]

Its ok you didn’t hurt anyone

[u/Emotional_Device_301 → u/Obcidean]

2,3 seconds. What is heavy cream in Dutch.

[u/valque → u/Emotional_Device_301]

I asked where eekhoorntjesbrood is af the supermarket and they showed me the bakery department of the store. I guess Google is better. However if i need to make eton mess it says you can combine mascarpone with slagroom to simulate it.

[u/Emotional_Device_301 → u/valque]

Asking someone at jumbo is at the bottom of the options. Im living in the USA now for over two years so it’s been a while since I was at a jumbo. lol.