On 09 Jan 2014 00:56:30 GMT, Wayne Boatwright
> wrote:

>On Wed 08 Jan 2014 04:46:23p, gtr told us...
>
>> On 2014-01-08 19:13:15 +0000, sf said:
>>
>>> On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe
>>> > wrote:
>>>
>>>> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
>>>>
>>>>> I somehow got 2 pints of this and have nothing planned for its
>>>>> use. Anything easy that doesn't involve desserts that I can do
>>>>> with this?
>>>>
>>>> Make Majical Garlic Potatoes!!
>>>>
>>>> _________________________
>>>> It's a recipe from a local restaurant that I got in a newsletter
>>>> years ago. I'll give you my slightly modified version:
>>>>
>>>> 5 lbs potatoes
>>>>
>>>> 4 cups 40% cream
>>>
>>> Good idea, use it all up in one dish... and he can take it to a
>>> Super Bowl party.
>>
>> How many cups of whipping cream and water woud equal "40%" cream"?
>>
>>
>
>Uh, there is no water. "40% cream" means 40% butterfat in the
>product. There are different percentages of butterfat depending on
>the type of cream; e.g., coffee cream, half and half, single crea,
>double cream, etc.

What everyobne said here. Often but not always "whipping cream" has
gums or thickeners in them to make them whip easier. I do not believe
carageenan is one, nor does it mess up cream for making English Toffee
like gums can.

John Kuthe...