To make scalded cream heat the cream using a stove, microwave or milk-frothing machine until foam-like bubbles appear on the surface's edge or the cream begins to simmer. If heating on a stove or in a microwave, stir frequently to prevent the liquid from scorching.
To heat on the stove, pour cream into a wide-bottomed saucepan and heat until simmering, which is usually around 180 degrees Fahrenheit. To avoid the risk of scorching, use a double boiler or nest a bowl or pot inside a larger pot of boiling water. Because you are using indirect heat, it may take longer to scald the cream.
To scald cream using the microwave, measure the desired amount of liquid into a microwave-safe bowl and heat in one-minute increments until the cream is hot. Return to the microwave, and heat for 30-second spans until the cream is bubbly. You can also use the milk frother mechanism on a cappuccino maker to heat cream.
Scalding cream or milk is a cooking method traditionally employed in older recipes that were written in a time when dairy pasteurization was not common. By heating the cream, cooks were able to kill any bacteria, harmful or otherwise, in the liquid, thus preventing the spread of illness. Scalding cream or milk is still used in modern cooking as of 2015 although the main reason now is to infuse the cream with a specific spice or flavor.