Cream

Yes. Keep the cream, bowl and beaters cold; whip until it forms soft or firm peaks, stopping before it turns grainy. Cream sold for whipping works best; lower-fat single cream usually will not hold peaks.

Take the pan off the heat and stir in the cream gradually. Warm the sauce gently afterwards rather than letting it boil; high-fat cream is less likely to split than a low-fat one.

You can freeze it in a sealed container, but thawed cream may look grainy and may not whip well. Stir it thoroughly after thawing in the fridge and use it in soups, sauces or casseroles.

For a smooth, rich soup, stir in full-fat coconut milk or evaporated milk near the end and heat gently. For a lighter finish, blend some of the cooked vegetables into the soup instead.

Double cream is richer and thicker, so it whips readily and can also be spooned over desserts. Whipping cream is lighter; both can be used in sauces, but double cream is less prone to splitting when heated.

Cream is stirred into dishes such as creamy mushroom sauce, potato soup and pasta sauces, or whipped for pavlova and other desserts. Add it towards the end of cooking for a smooth finish.

Put cream back in the fridge as soon as you have served or used it, and do not leave it at room temperature for more than two hours. Keep it covered and cold between uses.