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Hello folks,
This is a bit of an odd one, but I don't have a readily available source of non-stabilized heavy cream. However, I do have access to quality butter. As long as I adjust the proportions to control for fat and use a good blender to homogenize, does anyone see anything wrong with using milk/butter instead of milk/cream?
Hello folks,
This is a bit of an odd one, but I don't have a readily available source of non-stabilized heavy cream. However, I do have access to quality butter. As long as I adjust the proportions to control for fat, does anyone see anything wrong with using milk/butter instead of milk/cream?
