Heavy Cream Powder

I wanted to have a dried form of cream in case I needed it. I don’t generally like to buy heavy cream because it goes bad quickly because I don’t use it often, but this works for my needs. You can make whipped cream with it, you can put it in smoothies and it’ll thicken it up like a milkshake, you can put it in coffee and it taste just like creamer. It’s perfect. However, I was reading that it’s not meant for every day use because of the chemical process that it takes to make it. But in moderation it works. And that’s really what I needed it for.

I honestly don't know what I was expecting. I am on keto and have had a hard time going from powdered creamer to heavy whip as creamer with splenda. I like powder creamer because it doesnt liquify my coffee, so I wanted to try powder heavy cream and thats a hard freaking no. It is super clumpy. and I dont have time to worry about that. I honestly don't know if it tastes weird cause i didnt get past the clumps. and I actually have a frother too. so idk. i struggle apparently. but if you on keto, just stick with the heavy cream and the splenda, it gets better tastingafter a few weeks. your tastebuds get used to being unhappy. lol

The cost of liquid whole cream for my 1 giant cup of 'joe' in the morning was about to break my grocery budget.. Hoosier Farms Powdered Cream has saved the day in the sense that I can have it 'on the shelf' as long as I need it. Nothing is wasted in use. I can always have a rich, creamy cup of coffee without the chemicals found in other dry coffee creamers. BUT, I'm paying dearly for the 'safety' & 'convenience' of having it on hand .....I thought when I first figured costs that the 2 lb container would equal a certain number of whole cream cartons .... but, instead of 1 Tablespoon of Hoosier Farms Cream equaling 1 Tablespoon of whole liquid cream - NOT!! I need almost 2Xs the dry powder to = wet cream taste! I was so sad. However, it is still 100% better than any other dry, powdered creamer on the market. I've had to give & take a bit but, I am pretty happy with the powdered cream and find it's shelf convenience to be worth more money. That said I have only used it in my coffee. Don't bake much and I take comfort knowing it can be made into whipped cream IF I were ever to need it. Taste is good, convenience and safety make it my Doomsday creamer for sure. It has also made a great substitute for making my son's favorite drink ..... hot chocolate. It's ez to make up a big jar of cream, cocoa, erythritol for his go to comfort treat. Thank you, Hoosier Farms, for the big containers, too. I guess that any morning I ran out of store cream and had to buy a cup of morning coffee at the convenience store makes up for any extra I'm paying to have a delicious cream sitting on my shelf ready whenever I want a cup of creamy, rich coffee!

Rich and creamy

It says on back THIS IS NOT A COFFEE CREAMER AND WILL NOT DISSOLVE IN LIQUID. I use it as it says too. Mix it in with dry ingredients. Or in gravy,soups ect.

First, I got this for the shelf stability and it will fulfill that since I wanted something that I didn't have to refrigerate to add to coffee at work. However, I noted that in the description from Amazon when ordering "Add a scoop of our delicious heavy cream powder for a rich, sweet cream flavor in sauces, soups, and coffee. Our shelf-stable, hormone-free Heavy Cream Powder has a 72% butterfat content, ..." AND SO if regular liquid heavy cream is 36% milkfat on average, then I thought LOGICALLY it would take half as much to make a cup of cream BUT that was not the case. If you mix it as directed, using 6 tbsp to make 1 cup of cream, it comes out to making a little more than a QUART of liquid cream from a pound of powder. This means it is costing $20 a quart, compared to $6 to $8 a quart for liquid cream and usage is the same for powdered AND liquid so I will run out of it in the same usage timeframe. Also, I never could get it (using 6 tablespoons of powder and 1 cup of hot water (had to use hot water to get it to mix well enough), refrigerated overnight, to become the consistency of heavy cream. It would create a, almost butter consistency top separate layer with water below it and when shook up was no different than what I could produce using powdered milk and was thin liquid, not creamy. For shelf stability, I am sure this will be fine, and might be better for cream type sauces or cooking but for coffee use, I think I can find lesser expensive alternatives that give same results.

Because I live a good distance from grocery stores, having this powdered cream on hand is a necessity.

One n done order! I purchase heavy cream regularly from the grocery store. I bought this to use in low carb cooking, flour mixes for baking but also as a back up should I run out of cream. I mixed up as stated to make a cup, 6 TBs, I even weighed it out on my scale. I mixed well and put in the refrigerator. What I ended up with is a thin runny liquid. It does not have the mouth feel of heavy cream, at best it’s similar to a 2% milk and that’s being generous. I compared the ingredients to some other brands and noticed this one has non fat milk in it. The others have only sweet cream solids. I suspect there lies the problem. I’m not sure how this will perform in baked goods but I know it doesn’t perform the same in espresso, or other recipes that require heavy cream. It won’t whip up either and the carb content is higher than regular heavy cream, double the carbs likely from the added milk. Not worth it. Sadly it can’t be returned since it’s a food item so I’m stuck with it.