Why Does Cooking Cream Become Lumpy?

Creamy sauce is versatile and suitable for chicken, fish, milk, noodles, fried dishes, baked desserts and other favorite culinary delights such as potato salad, casseroles and more.

The essence of cream sauce is that it enhances the texture of the dish and adds a nice flavor to it. It is the main ingredient in many Eastern European dishes. It makes a great dip for dishes ranging from vegetables to stir-fries and more.

Why does the cream lump up?

- One of the reasons cream lumps up is because of the method by which it is added to the sauce. It needs to be added in the right way to ensure a silky and smooth sauce.

Pouring the cooking cream should be done slowly and with continuous stirring. Also, no cream is added when the heat is high. The sauce is seasoned at the end.

Instead of adding the spices or toppings to the sauce from the beginning, start by adding the cream into the pan and then the extras.

If the cream used is of low fat content, there is a greater chance of it lumping up than when high fat cream is used.

Also, to preventthe cream from lumping up when cooking, strong acids should not be added to the sauce.

To fix the lumpy cream sauce put it back on the stove, add more cooking cream and whip it with a suitable utensil. A small amount of starch or flour is also added to the sauce and also whisked.

See also some ideas for:

- desserts with cream;

- creamy ice cream;

- cream cake.