Hoosier Hill Farm (フージャー ヒル ファーム) ヘビー クリーム パウダー 瓶入り 約453.6g入り (インポート)

I honestly don't know what I was expecting. I am on keto and have had a hard time going from powdered creamer to heavy whip as creamer with splenda. I like powder creamer because it doesnt liquify my coffee, so I wanted to try powder heavy cream and thats a hard freaking no. It is super clumpy. and I dont have time to worry about that. I honestly don't know if it tastes weird cause i didnt get past the clumps. and I actually have a frother too. so idk. i struggle apparently. but if you on keto, just stick with the heavy cream and the splenda, it gets better tastingafter a few weeks. your tastebuds get used to being unhappy. lol

Rich and creamy

It says on back THIS IS NOT A COFFEE CREAMER AND WILL NOT DISSOLVE IN LIQUID. I use it as it says too. Mix it in with dry ingredients. Or in gravy,soups ect.

First, I got this for the shelf stability and it will fulfill that since I wanted something that I didn't have to refrigerate to add to coffee at work. However, I noted that in the description from Amazon when ordering "Add a scoop of our delicious heavy cream powder for a rich, sweet cream flavor in sauces, soups, and coffee. Our shelf-stable, hormone-free Heavy Cream Powder has a 72% butterfat content, ..." AND SO if regular liquid heavy cream is 36% milkfat on average, then I thought LOGICALLY it would take half as much to make a cup of cream BUT that was not the case. If you mix it as directed, using 6 tbsp to make 1 cup of cream, it comes out to making a little more than a QUART of liquid cream from a pound of powder. This means it is costing $20 a quart, compared to $6 to $8 a quart for liquid cream and usage is the same for powdered AND liquid so I will run out of it in the same usage timeframe. Also, I never could get it (using 6 tablespoons of powder and 1 cup of hot water (had to use hot water to get it to mix well enough), refrigerated overnight, to become the consistency of heavy cream. It would create a, almost butter consistency top separate layer with water below it and when shook up was no different than what I could produce using powdered milk and was thin liquid, not creamy. For shelf stability, I am sure this will be fine, and might be better for cream type sauces or cooking but for coffee use, I think I can find lesser expensive alternatives that give same results.

Wonderful for coffee ramen soup wonderful for so many things. Oh and with powdered milk for cereal.