tag:blogger.com,1999:blog-6708804414464063909.post3202265713430901600..comments2024-03-22T06:36:39.822-03:00Comments on Technicolor Kitchen - English version: Butterscotch blondiesPatricia Scarpinhttp://www.blogger.com/profile/14025126825422974626noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6708804414464063909.post-33619321174387552992015-07-14T11:22:11.223-03:002015-07-14T11:22:11.223-03:00Ma, querida, eu uso o pasteurizado, chamado de cre...Ma, querida, eu uso o pasteurizado, chamado de creme de leite fresco! Sempre que a receita pede por heavy, whipping ou double cream, pq é o mais próximo que temos (aqui não tem nada parecido com double cream, talvez a nata que encontram no Sul, que é mais espessa e tem um teor maior de gordura, mas esta nunca usei). Sempre deu certo! xoxoPatricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.comtag:blogger.com,1999:blog-6708804414464063909.post-37893314542132777902015-07-13T18:13:42.652-03:002015-07-13T18:13:42.652-03:00I will have to bake this urgently! When the recip...I will have to bake this urgently! When the recipe calls for heavy cream what do you use, Pat? Fresh cream or pasteurized? Canned Nestle cream cannot be considered double cream, at least not by English standardsMarisehttps://www.blogger.com/profile/03501371671157970674noreply@blogger.com