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?

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

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

I tend to sub with crème fresh.

Never it goes straight through me

Yes, not everyday, but I rarely have the same thing every day. We always have cream in the fridge. I don’t often use it as the main liquid, it’s usually a combination of a bit of wine, a bit of stock, and a glug of cream.

so you don’t then…

I use cream - it freezes well and can be added straight from frozen to a soup or sauce, homemade soup is lush with added double cream, particularly leek and potato 😋

No, I actively avoid recipes with cream in, just because of the horror of adding that many calories. I think the years of slimming world may have affected my common sense. I’m still incredulous that anyone drinks fruit juice because it was drummed in about how high in sugar it was

I may have a slightly warped view of food

Yes, I do, if the recipe calls for it, and I would not use flour and milk to thicken a sauce instead of cream.

Are you afraid of fat?
Your comment about it being 'too fatty' and 'heavy to digest' reminds me of someone I know who has an ED.

We have cream in the fridge. I will add to pasta dishes such as shop boight pesto, I like it with blue cheese and brocolli for the easiest pasta ever, will add a splash to a soup or a sauce, I use it in quiches. We use 200mls eveey 2 weeks some times DH makes ice cream with it.

According to google 200mls of whipping cream is 450 Kcals so adding 30mls to a soup or pasta dish between 3 or 4 people is about 50kcals each thats about 3 peanuts or an apple- nothing.

I don't really cook/eat puddings so the only time I use cream is...marry me chicken. I would not use a flour/milk combo in place of cream ever, that's weird. As part of a balanced diet, assuming you aren't banned from high fat food, cream is not the devil. Flour and milk however....

Occasionally. Maybe two or three times a year.
I do like it but, as you say, is quite heavy.

I love creamy sauces but view them as a rare treat. I have high cholesterol though

There's just one regular recipe I use that needs some cream. It's a pasta dish we might have once a month or so. Re 'marry me' salmon, the title is a dead giveaway that it's a special/date night/weekend dish, I'd have thought

I love cream and use it as needed. It is kind of expensive where I live though, which is too bad.

No. But I make one dessert every weekend and often have some spare so generally use it in eggs or yes fish.

i use creme fraiche fairly regularly

Yes, probably once a week. It’s rarely the main ingredient but a bit gets sloshed in to various dishes.

No, we get one small pot at Christmas and if any is left I’d have it in coffee.
I’ve got high cholesterol and we both have to watch what we eat to not gain weight so it’s best kept as a rare dining out treat.

DMil was T2 diabetic so had to limit carbs - she’d have strawberries with lashings of cream for dessert and lived into her 90s in otherwise fair health!

We always have double cream in the fridge , the real stuff , not fake like Elmlea
2 of us at home , we buy the 300ml pot of Tesco own brand , and it always gets used up

Not often, but if I had some left over, I'd rather use it than waste it, so then I might make a sauce with it or something.

I always substitute cream or soured cream with plain low fat yoghurt.

Yes, I love it, and it's generally only a splash.

I view low fat yoghurt as the ultimate joy sucker. Full fat is ok at a push, but you can't beat proper double cream

Hmm, thanks for the replies.
I did make my salmon recipe with the cream and have survived! It did not feel very heavy but I was unusually thirsty afterwards 🤔 I probably overindulged.
I am from a generation where the narrative was fat = bad so I likely have some hang ups from then.

I had a bit of cream left which I added to rice pudding so got two uses out of it as well!