Cream tips

If a recipe calls for soured cream and you haven't got any, add a teaspoon of lemon juice to a small carton of single cream. Stir the lemon into the cream and leave until it has thickened.

If you have some whipping cream left in a piping bag, pipe rosettes onto a baking tray and open freeze. When the are frozen, pack the rosettes into a bag and use to decorate desserts.

Freeze leftover double or whipping cream in ice trays to add to soups and sauces. A single ice cube is equal to about a tablespoon. Single cream does not freeze satisfactory.

To add more volume to double or whipping cream, add a tablespoon of milk to each 150 ml of cream, before beating.

To make a lighter cream to serve with pies and tarts: whip a carton of double cream, then whip in a few tablespoons of natural low fat yoghurt.

If you are making a mousse or soufflé, use whipping cream instead of double cream for a lighter mixture.

Cool a glass bowl in the fridge before whipping cream. The cream will thicken quicker.

Yoghurt can be substitued for soured cream in recipes.

Adding honey rather than sugar to whipped cream will make a thicker mixture to fill and decorate cakes.

Crème fraîche can be used in place of cream or soured cream in hot sauces. It can be heated to boiling and does not curdle.

Add a tablespoon of cream to a sauce made with milk and it will taste as though it has been made with all cream. A great way to cut down calories!

Before serving a tomato, pea or asparagus soup swirl a tablespoon of cream on the top. It will look attractive and give the soup a delicious creamy taste.