02 June 2012 @ 10:11 pm
I hope someone can help me out quickly ... I'm trying to make scones and the recipe asks for "heavy cream" and I have no idea what the hell that is, since there is nothing like "schwere Sahne" in Germany.

So, can someone tell me how liquid it is (more like milk or more like yoghurt?), how much fat it contains and how it tastes like (more like whipped cream or more like sour cream?). I think this should cover all the types of cream like substances available here. Well, there's clotted cream too, but I've only ever used that on bread and I don't think it's meant for baking, or is it?

One of these days I will stop being a failure in the kitchen or become stinking rich and hire a cook ... who probably wouldn't work on a Saturday night either  ... so, back to step 1, trying to bake scones for my brunch guests tomorrow.
what: Evanescence
how: anxious