do’s, don’ts, tips and tricks…
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Ironically there are a LOT of different cream flavors out there, and many will work better in some applications better than others, depending. I’m unaware of any real tips or tricks, but sometimes less is more. Creams, creameries, milks, custards are all great, and I love using them, but they can add complexity to using them. They can soften, and “cream” up mixes, shave off rough edges and sharp notes, but they can also mute, overpower, and “blanket” mixes sometimes. If you are using fruits and creams, often times you have to use an enhancer to help keep your fruits popping while surrounded by creams.
Often times, layering them will yield to much better results, but sometimes you can use just one and get the desired result, it really depends on the mix, and which creams.
Also, sometimes if you find a “stone” that you like, you can use it in multiple mixes at varying strengths without needing to re-invent the wheel each time.
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I love my creamy creams… my long time current adv combines Ice Cream SSA with Cream FLV
Do’s: combine your favorite creams and see what happens!
Don’ts: combine vanilla creams / vanilla’s
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That’s just blasphemy 
You hurt my feelings 
JK JK
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Be careful with vanilla creams. Too many vanilla’s or vanilla creams . I will mix a vanilla cream with a plain cream or whipped cream but only accents. Whipped creams tend to lend body, heavy creams can add butteriness, sweet creams are great in cereal milks. Layering is key in my opinion with creams. Mix up some single flavor creams and then you’ll get a feel for where they will sit in a recipe. Single flavor testing has helped my mixing immensely. You get to know the flavors and how they work.
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