Bechamel Sauce Vs Cooking Cream: Which One Suits Your Preferences Better?

In the vast culinary landscape, sauces reign supreme, adding depth, richness, and flavor to countless dishes. Among this diverse tapestry of sauces, two titans stand tall: béchamel sauce and cooking cream. While they share a common purpose of enhancing meals, these sauces possess distinct characteristics that set them apart. This blog post delves into the intricacies of béchamel sauce vs cooking cream, guiding you through their similarities, differences, and culinary applications.

What is Bechamel Sauce?

Bechamel sauce, also known as “white sauce,” is a classic French sauce made from a roux base (a mixture of equal parts butter and flour) that is cooked in milk. It is a versatile sauce that can be used to thicken soups, stews, and casseroles, or as a base for other sauces such as cheese sauce or Mornay sauce. Bechamel sauce is characterized by its smooth, creamy texture and subtle, nutty flavor.

What is Cooking Cream?

Cooking cream, also known as heavy cream or heavy whipping cream, is a high-fat dairy product that contains at least 36% butterfat. It is a thick, rich liquid that is often used in desserts, sauces, and soups to enhance their creaminess and richness. Cooking cream can also be whipped to create whipped cream, a popular topping for cakes, pies, and other desserts.

Similarities Between Bechamel Sauce and Cooking Cream

Despite their distinct differences, béchamel sauce and cooking cream share some common ground:

• Creaminess: Both sauces are known for their creamy texture, which adds richness and smoothness to dishes.
• Versatile: Both sauces are versatile and can be used in a wide variety of culinary applications, from sauces to soups to desserts.
• Thickening: Both sauces can be used as thickening agents to add body and consistency to dishes.

Differences Between Bechamel Sauce and Cooking Cream

While they share some similarities, béchamel sauce and cooking cream differ in several key ways:

• Base: Bechamel sauce is made from a roux base, while cooking cream is a dairy product with a high butterfat content.
• Flavor: Bechamel sauce has a subtle, nutty flavor, while cooking cream has a richer, more pronounced flavor.
• Texture: Bechamel sauce is typically thicker and more viscous than cooking cream, which is thinner and more pourable.
• Applications: Bechamel sauce is commonly used in savory dishes such as pasta, lasagna, and gratin, while cooking cream is often used in desserts and sauces.

Culinary Applications: Bechamel Sauce

Bechamel sauce is a versatile sauce that can elevate the flavors of many dishes. Here are some of its most common culinary applications:

• Thickening agent: Bechamel sauce can be used to thicken soups, stews, and casseroles, adding body and richness.
• Base for other sauces: Bechamel sauce is the base for many other sauces, such as cheese sauce, Mornay sauce, and Alfredo sauce.
• Pasta dishes: Bechamel sauce is a classic ingredient in pasta dishes such as lasagna, macaroni and cheese, and fettuccine Alfredo.
• Gratin dishes: Bechamel sauce is often used to top gratin dishes, such as potato gratin and cauliflower gratin, creating a golden-brown crust.

Culinary Applications: Cooking Cream

Cooking cream is a rich and flavorful ingredient that adds creaminess and richness to dishes. Here are some of its most common culinary applications:

• Desserts: Cooking cream is a key ingredient in many desserts, such as ice cream, panna cotta, and crème brûlée.
• Sauces: Cooking cream can be used to create rich and creamy sauces for pasta, fish, and meat dishes.
• Soups: Cooking cream can be added to soups to enhance their creaminess and richness.
• Whipped cream: Cooking cream can be whipped to create whipped cream, a popular topping for cakes, pies, and other desserts.

Which One Should You Use?

The choice between béchamel sauce and cooking cream depends on the desired flavor, texture, and application. For a subtle, nutty flavor and a thicker consistency, béchamel sauce is a good choice. For a richer flavor and a thinner consistency, cooking cream is a better option.

In a nutshell: The Culinary Dance of Creaminess

Bechamel sauce and cooking cream are two essential ingredients in the culinary arts, each with its own unique strengths and applications. Understanding the differences between these two sauces will empower you to make informed decisions in your cooking, creating dishes that are both delicious and visually appealing. Whether you choose the subtle elegance of béchamel sauce or the rich indulgence of cooking cream, these sauces will elevate your culinary creations to new heights.

Questions We Hear a Lot

Q: Can I substitute béchamel sauce for cooking cream?
A: Yes, in some applications, you can substitute béchamel sauce for cooking cream. However, the flavor and texture of the dish may be slightly different.

Q: Can I use cooking cream to make béchamel sauce?
A: No, cooking cream cannot be used to make béchamel sauce because it does not contain the necessary flour to create the roux base.

Q: What is the difference between béchamel sauce and Alfredo sauce?
A: Alfredo sauce is a variation of béchamel sauce that is made with Parmesan cheese added to the sauce.

Q: How do I thicken béchamel sauce if it’s too thin?
A: You can thicken béchamel sauce by adding more flour to the roux or by simmering the sauce until it reduces and thickens.

Q: How do I thin cooking cream if it’s too thick?
A: You can thin cooking cream by adding milk or water to it and whisking until smooth.