📝 About This Recipe
Elevate your culinary repertoire with this ethereal Smoked Heavy Cream, a secret weapon of high-end gastronomy that marries the richness of pasture-raised dairy with the primal essence of woodsmoke. By utilizing a cold-smoking technique, we infuse the cream with a delicate, campfire aroma without altering its luscious, liquid texture or curdling the proteins. It is the ultimate transformative ingredient, capable of turning a simple bowl of berries or a standard cup of coffee into a multi-dimensional sensory experience.
🥗 Ingredients
The Dairy Base
- 1 quart Heavy Whipping Cream (high-quality, non-ultrapasteurized if possible)
- 1/4 cup Whole Milk (to adjust consistency if needed)
Smoking Aromatics & Equipment
- 2 cups Applewood or Cherrywood Chips (for a sweet, mild smoke profile)
- 1 handful Culinary Grade Hay (optional, for an earthy, farm-style note)
- 5-6 cups Ice Cubes (for the cooling bath)
- 1 pinch Kosher Salt (to stabilize the flavor)
Optional Infusions (Post-Smoke)
- 1 Vanilla Bean (split and scraped)
- 5 pieces Black Peppercorns (whole, for savory applications)
- 2 pieces Fresh Thyme Sprigs (for a botanical undertone)
- 1 tablespoon Maple Syrup (grade A dark for sweetness)
👨🍳 Instructions
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1
Begin by thoroughly chilling your heavy cream in the coldest part of the refrigerator. Cold fat absorbs smoke molecules much more efficiently than warm fat.
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2
Prepare your smoking vessel. If using a traditional smoker, set it up for a 'cold smoke' by filling a pan with ice. If using a handheld smoking gun, prepare a large glass bowl and plastic wrap.
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3
Pour the cold heavy cream into a wide, shallow stainless steel or glass baking dish. A greater surface area allows for maximum smoke penetration.
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4
Place the dish of cream into a larger secondary container filled with an ice-water bath. This ensures the cream stays below 40°F (4°C) throughout the process to prevent spoilage.
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5
If using a pellet smoker or offset smoker, keep the temperature strictly below 80°F. Ignite the wood chips and let the smoke billow over the cream for 90 to 120 minutes.
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6
If using a smoking gun, cover the cream dish tightly with plastic wrap, leaving a small gap. Insert the hose, fill the chamber with smoke, then seal and let it sit for 10 minutes. Repeat this 3-4 times for depth.
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7
Every 30 minutes, gently stir the cream with a chilled spoon. This moves the saturated top layer and exposes fresh cream to the smoke.
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8
Taste the cream after 60 minutes. The flavor should be reminiscent of a gentle wood fire, not acrid or bitter. Continue smoking until your desired intensity is reached.
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9
Once smoked, remove the cream from the smoker and whisk in a tiny pinch of salt to brighten the flavor notes.
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10
If desired, add your post-smoke infusions like the vanilla bean or thyme. Transfer the cream to a sterilized glass jar.
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11
Seal the jar tightly and refrigerate for at least 12 hours. This 'resting' period is crucial as it allows the smoke phenols to mellow and integrate into the fat.
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12
Before using, pass the cream through a fine-mesh sieve to remove any ash particles or infusion aromatics.
💡 Chef's Tips
Always use light, fruity woods like apple, cherry, or pecan; heavy woods like hickory can make dairy taste like bacon. Ensure the cream is as cold as possible before starting, as smoke adheres better to cold surfaces. Avoid 'hot smoking' at all costs, as heating the cream will change its molecular structure and prevent it from whipping later. If the smoke flavor is too intense, dilute it with a splash of fresh, unsmoked cream before serving. Store in a glass container rather than plastic, as plastic can absorb and distort the delicate smoke aroma.
🍽️ Serving Suggestions
Whisk into a savory Chantilly cream to dollop over roasted butternut squash soup. Use as a base for a sophisticated Smoked Vanilla Bean Panna Cotta. Stir a tablespoon into a hot cup of dark roast coffee or a London Fog tea latte. Fold into mashed potatoes or a cauliflower purée for an instant gourmet upgrade. Drizzle over fresh peaches or grilled pineapple for a stunning contrast of flavors.