Pressure Cooker Toasted Cream

Toasted Cream

This Pressure Cooker Toasted Cream is a wonderful way to take advantage of the flavorful toasted notes that occur when heavy cream is cooked until it reaches the Maillard reaction and browns. It offers cream some of the same lovely flavor notes that you get when you brown butter, so you can think of toasted cream (or browned cream) as browned butter's creamier sibling. Though there are several ways to toast cream, I've found that the easiest way is simply to cook the cream in my Instant Pot with a dash of baking soda.

What is the Maillard reaction?

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food a characteristic toasted flavor. For heavy cream, this reaction is amplified when it reaches a heat around 285-300° F (140-149° C). The browning is further encouraged with a bit of baking soda -- just ¼ teaspoon is enough for 16 oz (2 cups) of heavy cream.

What should I use toasted cream for?

• Drizzled on top of oatmeal -- like this Oatmeal with Roasted Pears, Walnuts, and Toasted Cream
• Drizzle over fresh fruit or a fruit crisp -- like this Spiced Pear Crisp
• Use in your coffee or hot chocolate
• Add to pan sauces -- like this Whisky Cream Sauce
• Add it to pasta dishes -- like this Gorgonzola Pasta with Browned Butter Lemon and Broccolini
• Add to soups that require cream -- like this Roasted Broccoli Cauliflower Soup
• Use it to add extra creaminess to risotto at the end of cooking -- Like this Risotto with Mushrooms and Peas
• Whipped and added on top of pie -- like this Maple Pumpkin Pie (coming soon!)

Can I whip toasted cream?

Yes, you can whip toasted cream. However, I find that it takes just a little bit longer to whip and will not whip quite as smoothly as traditional non-toasted heavy cream or as lightly as traditional whipping cream. To whip Instant Pot toasted cream. strain the cream and chill first before whipping for best results, then whip as you would traditional heavy cream. My preference is to strain the cream into a Weck jar and use my immersion blender to whip.

Can I use other methods to make toasted cream?

Yes, in fact, this post was inspired by this Serious Eats post which offers two different options for making toasted cream -- via sous vide for 24 hours or in individual jars using a (presumably traditional) pressure cooker for 2 hours. I have not tried either of these exact methods, however, so I cannot speak to them.

The difference in my method is:

• I specifically use an electric pressure cooker - the Instant Pot Ultra 6 qt is what I currently use
• I do not portion my cream into jars to steam over a rack, it goes directly into the bowl insert of my pressure cooker
• I only cook my cream for 1 hour, then let the pressure release naturally

What tools do I need to make this recipe?

• An electric pressure cooker -- I use an Instant Pot Ultra 6 qt
• Liquid measuring cups
• Measuring spoons
• A whisk
• A fine-mesh strainer
• A medium jar or medium storage bowl

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Looking for more recipe inspiration?

Love this Pressure Cooker Toasted Cream? Here are some more easy butters and sauces to flavor to your meals:

• How to Make Compound Butter
• Romesco Sauce
• Avocado Chimichurri Sauce
• Basil Walnut Pesto
• Lemon Herb Tartar Sauce

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