I have alot of recipes that usually call for heavy cream, but I always run out and don't have any on hand. What can you use as a substitution?
2006-08-17 00:58:42 · 9 answers · asked by babygirl4us 4 in Food & Drink ➔ Cooking & Recipes
it depends on the recipe, and what the purpose of the cream is in it...sometimes heavy cream is the only liquid in the recipe, other times it is just for flavor...I keep Kool Whip in the freezer and use it in my recipes instead of heavy cream...it lowers the calories and seems to serve the purpose...and its always there when I need it. ENJOY!
2006-08-17 01:06:23 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You can use canned evaporated skim milk in many recipes such as casseroles, soups, etc. For whipped cream type stuff there is a product called Dream Whip that is in a box and is shelf stable, or you could use cool whip if it is a topping type thing. You can use milk or half and half in soups. None are what I would call "good" substitutes--you'll never get the flavor or texture that you'll get from real cream. Heavy cream keeps for a really long time if you keep it in the very back (coldest) of the fridge--like a month or even past expiration oftentimes, since it is heavily pasteurized. Worth keeping on hand and just replacing every few weeks, in my opinion.
2006-08-17 01:08:44 · answer #2 · answered by madhousewife 3 · 0⤊ 0⤋
Most recipes that stipulate "heavy cream" do so not because of its consistency, but because of the taste it adds to the dish (a bit like butter does). This can hardly be replaced, Milk & Butter would probably come closest. If you are worried about colesterol, then use evaporated milk.
2006-08-17 01:12:00 · answer #3 · answered by Marianna 6 · 0⤊ 0⤋
it may be a thoroughly diverse recipe then. This sounds like a gratin and also you desire the heavy cream for that. The cream and cheese are what bind it and make it a casserole. you may want to apply a touch inventory, yet then you definately have roasted squash and by no skill a casserole.
2016-11-25 22:13:59 · answer #4 · answered by woolum 4 · 0⤊ 0⤋
I havent tested any of these, but yahoo search turned up a number for recipes.
2006-08-17 01:04:49 · answer #5 · answered by Securegeek 3 · 0⤊ 0⤋
Powdered milk with reduced water added.
2006-08-17 01:03:47 · answer #6 · answered by mrscmmckim 7 · 0⤊ 0⤋
evaporated milk or if you need sweetness condensed milk is good too. And you do know that you can whip skimmed milk with good cold beaters and bowl. Happy cooking!
2006-08-17 01:03:22 · answer #7 · answered by Anonymous · 0⤊ 0⤋
maybe half and half or even whipping cream. (I am not sure if whipping cream is the same as heavy cream.)
2006-08-17 04:21:42 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Milk!
2006-08-17 01:01:22 · answer #9 · answered by Robert B 3 · 0⤊ 0⤋