Dried cream is not an item that you generally will find on store shelves because it usually is sold in bulk for manufacturing purposes. Dried cream is not as shelf-stable as dried milk, so it is not useful for camping or keeping for emergencies, according to A. H. Varnam and Jane P. Sutherland, authors of "Milk and Milk Products."
Industrial Uses
Confectioners use dried dairy products such as dried milk or cream when they make large quantities of chocolate or other sweets. Powdered cream is easy to ship and is more condensed, so it saves warehouse space. In addition, because it is dried, it has a longer shelf life than liquid cream. The manufacturers emulsify and homogenize the dried cream before they use it in their chocolates or other products. This process is easily accomplished in a factory setting because the manufacturer has specialized equipment.
Home Uses
Dried cream is not as useful for the home cook because it is difficult to reconstitute. Without the specialized equipment that the confectioneries use, the dried cream remains lumpy and does not blend well in recipes, such as those for fudge or chocolates. In addition, because dried cream spoils quickly and becomes rancid, it often is easier and more cost-effective to purchase liquid cream rather than use some of the dried cream and then have to throw the rest away when it spoils.
Making Dried Cream
The typical home cook will not be able to make dried cream at home because it can't be evaporated or dried by home equipment. Dried cream must be subjected to high heat to dry out the fats and prevent oxidation. Then, calcium silicate or another anti-caking agent must be added to prevent the dried cream from clumping in the package. Even with specialized equipment, dried cream is prone to caking and spoiling before manufacturers can package it.
Alternatives
Few recipes call for dried cream because the cream usually is reconstituted before it is used. As a result, you are better off saving yourself the hassle and purchasing fresh cream. Dried whole milk can be used in recipes that use dried cream because the texture is similar. However, dried whole milk has less fat than dried cream. If the recipe needs the fat from the cream to set properly, add in a little liquid cream at a time until you achieve the correct consistency.
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