Half cream, full cream, and other varieties

I am wondering about all these creams... I had a number of recipes in Icecream and cakes... but the problem is, I don´t think I can use slag sahne for all of them, right?? what is heavy cream? half-and-half cream? is there a way to get them here in Berlin? or do they have a German name?? and is there any subsitution for those? what is quark?

Heavy cream is Schlagsahne. We don't have light cream.
If you want Half-and-Half, you need to make it yourself: it's just 50% cream and 50% whole milk.
Quark is is a sort of unripened cheese prepared much like cottage cheese, except it doesn't have large curds. It's comparable to ricotta or mascarpone, except that it's smoother and less pungent.

woof.

one more question... whipping cream? I thought that is schlagsahne??

Kafesahne is very close to half and half and comes in several weights (% fat).

one more question... whipping cream? I thought that is schlagsahne??
Heavy = whipping = Schlagsahne

Kafesahne is very close to half and half and comes in several weights (% fat).
It's "close" if you're putting it in your coffee, but that shit has sugar, oil, emulsifiers (gum arabica, carageenan, etc.) and flavourings. You can't use it to cook or bake.

woof.

Baddoggie, wouldn't you say that quark can also be similar to yogurt? Some is fermented with cultures right?
And is Bavarian cream just quark that has no cultures added to it?

thanks a lot... I am planning to make some icecreams but are stumped with all the english name and my partner doesn´t know anything of it... lol... now I see the different... hehe...

Bavarian Cream or Bayrisch Creme is a cake filling or even a whole desert. Google some recipes for it.
It's a bit like Zabaione or vanilla pudding.

Really? I had something called Bavarian cream for almost three years in the canteen of my company...it was like a pudding not a cake. Maybe they just mislabelled it.

too many different things here... making me confused sometimes... lol

'Cake filling', not cake i.e. the cream inside, i.e. like a pudding dessert.

yeah Bavarian cream is similar to vanilla pudding but is thickened with gelatin instead of cornstarch and flavoured with alcohol and cream is whipped into it.

On a related note: I'm trying to make Creme Brulle, which calls for Schlagsahne (heavy cream). All I see in the store is Schlagrahm. How similiar is this? LEO says it is whipped cream, so this is basically heavy cream, whipped and with sugar? (not what I want). Usually whipped cream is simply called Sahne though, correct?

Schlagrahm is exactly the same as Schlagsahne. Schlagrahm is more common in the south of Germany and Austria.

If you want really heavy cream, look for Crème Double. It isn't stocked everywhere but I can find it in my local Edeka and Kaufhof.

You can use Schlagsahne/Schlagrahm, there's no sugar added to that unless you add it yourself or you buy the aerosol cans.

Isn't there a previous thread on this? Back in a sec... lots of creamy info.

Kerrygold, famous for the Irish butter, have entered the cream market here now as well with original Irish Schlangsahne:

Claims to have 34% fat so should whip better than the usual thin Schlagsahne at 30% or so. And what a handy 330 g bottle *eyes gleam*

I need thickened cream for this recipe from my favourite blog:
http://ilovemilkandcookies.blogspot.com/20...es-burning.html
Any hints on what to use as a substitute would be very much appreciated.

Oooo gorgeous blog! Think you'd be fine with Schlagsahne but if you wanted it to hold even better, add a little Sahnesteif (cream stabilising powder).

Thanks, Katrina.