Do you use cream for everyday cooking?

[GoldGold]

Just a random thought I had while looking for a recipe for salmon and came across “marry me salmon” which has cream to make the sauce. I don’t like to add a lot of cream to sauce dishes, to pasta dishes or curries for example, as I think it would be too fatty and “heavy to digest”. Is it just me?
I might do something like add flour and milk to thicken it instead but obviously that’s not suitable for all recipes.
Do people eat cream heavy dishes as everyday food?

No, I don’t like it & even leave it out if it’s recommended! Might sometimes add a bit of Philadelphia or plain yoghurt but even that is a bit ick. My DCs are a bit mixed, one loves creamy pasta sauces, the others are mildly lactose intolerant.

I do add cream and have creamy sauces, but not regularly. I've do pork loin steaks in creamy cider or white wine sauce, ut we only have that once every 2-3wks. I also do the marry me chicken maybe once a month max.

Yes, I love cream. Not every day though, and I find that you often only need a small quantity.

occasional use, but have also used crème fraîche or greek yoghurt as alternatives @GoldGold

Yes, I use cream. But no, not for every meal or necessarily very often as obviously it makes it a fattier and higher calorie meal.

This week, I am making a pasta sauce with pork that will require cream. The recipe involves lemon and chilli and tomatoes and spinach, then the cream pulls it all together without making it too rich. So I have bought cream specifically for this recipe.

I dont' keep cream in my house as a random ingredient to add to things now and again though. If I need a bit of creaminess, i usually use greek yoghurt as that's something we always have in the house. I also sometimes use cream cheese as i buy those mini individual tubs so can just add one of those.

I do about twice a month - macaroni cheese and other pasta dishes. It's heavy but also filling if there's not much protein. The fat also slows the blood sugar spike of all the pasta!

No, mostly because it's not something I routinely have in, and if I bought it for a recipie it wouldn't get used up.

I sometimes substitute Greek yogurt (which doesn't give the same result, but does make a sauce) because I always have that.

Yes, I use cream when recipes call for it. A white sauce is very different texture wise. It works for a lasagna, but would be a bit weird in other dishes.

I think the difference is that I don’t eat big portions and I don’t eat a lot of carbs. So marry me chicken I’d have with salad and lots of veg.

I tend to view anything white and gloopy in my fridge as fair game when a recipe or dish calls for cream: soured cream, Greek yoghurt, cream cheese and crème fraiche all have much longer shelf lives than actual cream and I’ve invariably got some of some of them in at any one time.

I do use cream in cooking if the recipe calls for it, yoghurt, cream cheese aren’t the same and a small glug in a dish for 4 people isn’t going to increase calories or fat significantly.

I use cream in cooking if the recipe calls for it. I freeze down leftover cream in ice cube trays to use in future recipes.

No, I'm not a fan of creamy sauces in general so I rarely cook with cream/yoghurt/creme fraiche etc

MIL, who lived in France for several years and whose cooking is mostly French-inspired, always seems surprised that we don't have a pot of cream in the fridge at all times!

Salmon is so oily it would turn my stomach to add cream.

Don't use cream in everyday cooking, and might well substitute Greek yogurt or creme fraiche in anything requiring cream, except trifle of course!

I prefer crème fraiche as do PPs, it’s lighter and doesn’t mask the flavour like double cream can. And I really like the slight tanginess it gives to sauces for salmon or sautéed chicken dishes.

Whilst I prefer crème fraiche, if the recipe calls for it I will use cream. I meal plan so can usually buy ahead and if there’s lot left over, nowadays it would usually last until Sunday which is the only day we have a dessert. Also, I tend to have a carton of Elmlea single in the back of the fridge for when I forget or a last minute menu change, that usually has a very long shelf life. If it remains unused then it’s repurposed for dessert day.

I've always got creme fraiche in the fridge, and use it often. It keeps for a long time, even after opening.

I use cream but I often replace with mascapone, simply because I'm more likely to have that in the fridge and it keeps better.

You used to be able to buy pellets of frozen cream and I would keep a bag of those in the freezer but I can't find them now. I know I could whip and freeze my own cream and I keep meaning to, but...meh.

Not everyday but some days I do, sour cream particularly

I use creme fraiche in those types of dishes.

I use it as the recipe says. Don’t have any digestion issues
obviously no, I wouldn’t eat it every single day but a dish that needs cream yes maybe once a week

Reading this while eating salmon, broccoli and pasta with double cream. If I hadn’t had double cream in the fridge, I’d have used crème fraiche - or made fish cakes, but that would mean frying them which feels less healthy to me.

I do, but I use Elmlea; which keeps better in the fridge than cream.

Elmlea is made with goodness-knows-what UPFs and I wouldn’t touch the stuff.

I love cream (remember the Nestlé tins of sterilised thick cream, but I try to avoid Nestlé now anyway), though if not serving with a dessert I’m more likely to use it to make scones or ice cream than in a savoury dish, where I’d use crème fraiche, Greek yogurt, or perhaps soft cheese.

I use cream in everyday cooking as in just a normal dinner but not everyday as we’d be the size of houses. If a recipe calls for cream I will add it.

If the recipe calls for it then I do. But we eat varied meals so it isn’t often at all.