Recipe says 175g of whipping cream ...

[hanahsaunt]

I have 175ml. Do I need more?

you need less. 175 ml of water weighs 175g. Cream is heavier. Unless it is already whipped, in which case you need more.

dont thinks so, I would go with the 175ml. It cant be that far wrong.

Im sure someone who knows what their talking about will be along soon

Not already whipped. Really needs to be accurate - for a Heston recipe. Hmm. May go and peer at some more in the supermarket.

175 grams is the same as 175ml.

um.. weigh it?

scrumdiddlydoo, how can 175g be the same as 175ml?

one is a measure of weight and the other of volume.

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Oh FFS

these

Weighing it has crossed my mind . Just aware that my (broken) scales have to be altered to take account of weighing water, oil and milk. Hence the question ...

I understand that, but if you were to weigh 175ml of cream it would weigh 175g. In order to give a clear answer to the OP I thought it best to keep it short and sweet.

Oooh Pooh, I just bought myself those scales!

175ml wouldn't weigh 175g though?? And you shouldn't have to alter your scales - 175g is 175g whether its of water, oil, cream, gin

A fluid ounce technically weighs an ounce. In reality it's only accurate for water but it won't be far off for cream - so I'd use the 175ml (or weigh it for your own peace of mind).

Go to the supermarket and buy new scales for £3???

specific gravity of various liquids - heavy cream (whipping or double cream) hovers around the 1 mark (which is water) depending on temp so to all intents and purposes, 1ml = 1g

As I had some leftOver cream which was going off, I used it to experiment. 100ml of double cream weighs 100g according to my bleary morning eyes and my digital scales.

Which recipe? Because if it's the chocolate chip cookies I wouldn't bother. (the cookies are fabulous but making your own chips is a PITA and doesn't work).

dilys, I love the practical way in which you sweep the physics aside and get straight to the heart of the problem.

Is it physics? I am really not sure.

It's the exploding chocolate gateau.

My new worry is that I've killed the popping candy - it popped when I stirred it (gently!) through the base mix and wonder if it's because the shortbread was still quite hot from having been baked in the oven for 10 mins before whizzing (as per instructions). Maybe I should have let it cool before adding the PC ... oh well ... we'll know this evening.