whipping cream question
hey guys, i have a baking question that isn't related to cupcakes, but i don't have other bakers in my life who i can ask about this, so i hope it's alright that i'm asking here.
i am planning to make a frozen mocha cake with a chocolate ganache glaze (recipe can be found here: http://www.epicurious.com/recipes/food/views/107946). the recipe looks amazing but in two places it calls for whipping cream, which is something i have always been confused about. i am from the US but living in england right now, and whenever i go to the store to get cream for a recipe, i am faced with a decision between single and double cream. i have no idea what the difference is between single and double cream - i always thought maybe the double cream was thicker and meant for whipping? but i honestly can't tell the difference.
this recipe calls for "1 cup chilled heavy whipping cream" in the filling and "1/2 cup whipping cream" in the ganache. any suggestions on how to proceed? are they likely to be calling for the same type of cream in both cases there (i would think so, but if the weight of the cream - as indicated by the word 'heavy' - is the difference between single and double cream...maybe not?) or are the called-for creams different somehow?
any suggestions on this would be helpful. i have never worked with corn syrup before, don't even know if i'll be able to find that, and i am just generally intimidated by this recipe so knowing i can ask here is very encouraging. thanks so much in advance.
lila
i am planning to make a frozen mocha cake with a chocolate ganache glaze (recipe can be found here: http://www.epicurious.com/recipes/food/views/107946). the recipe looks amazing but in two places it calls for whipping cream, which is something i have always been confused about. i am from the US but living in england right now, and whenever i go to the store to get cream for a recipe, i am faced with a decision between single and double cream. i have no idea what the difference is between single and double cream - i always thought maybe the double cream was thicker and meant for whipping? but i honestly can't tell the difference.
this recipe calls for "1 cup chilled heavy whipping cream" in the filling and "1/2 cup whipping cream" in the ganache. any suggestions on how to proceed? are they likely to be calling for the same type of cream in both cases there (i would think so, but if the weight of the cream - as indicated by the word 'heavy' - is the difference between single and double cream...maybe not?) or are the called-for creams different somehow?
any suggestions on this would be helpful. i have never worked with corn syrup before, don't even know if i'll be able to find that, and i am just generally intimidated by this recipe so knowing i can ask here is very encouraging. thanks so much in advance.
lila