Made my first batch of maple cream yesterday. Think it might be just a little thin. What should the texture and thickness be when you take it straight from the fridge?
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Made my first batch of maple cream yesterday. Think it might be just a little thin. What should the texture and thickness be when you take it straight from the fridge?
Attachment 16269
It should be soft enough to spread on toast just out of the fridge and soft enough at room temperature to spread on a piece of bread without tearing. It should also be smooth and not grainy.Quote:
Originally Posted by Page Meadow Maple
It is a good idea to have syrup ready to add to the cream to thin it back out if it turns too fast for your processing speed. It doesn't need to be hot. I had to do that once. I think the hardest part about cream is learning what your boiling temperature is for your syrup and stove your doing it on.
Good idea to have syrup ready to add to the cream to thin it back out if it turns too fast for your processing speed. It does not need to be hot. I had to do that once a time.
It took me a year and about 12 batches to almost figure out. Last 3 batches are good. I stir in a kitchen aid with whisk at 95 degrees. Used paddle on earlier batches very grainy, whisk seems to have fixed that. I mist with water when it get too thick. All about temp at your location, if to hard or thick try heating to 2 or 3 degrees less. Keep a good notebook so you know what temps work for you.