Can you use milk to substitute heavy cream in cooking?

Question

I'm hungry and I found this recipe that uses heavy cream but I dont have any but I do have whole milk.

Answer 1

It won't taste anything like it is supposed to

Answer 2

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RE:
Can you use milk to substitute heavy cream in cooking?
I'm hungry and I found this recipe that uses heavy cream but I dont have any but I do have whole milk.

Answer 3

It depends heavily on what you are making. If it is a sauce (like alfredo) you can thicken the whole milk using a roux. If you are talking about something like a ganache or custard you should go get cream.

For roux:
Mix equal parts butter and flour in a saucepan on the stove, I use about one tablespoon of each for 1-2 cups of milk. Cook the mixture until it's light golden brown and bubbly, stirring constantly. You need to cook the mixture for at least 5-10 minutes or the finished sauce will taste floury. The longer (without darkening the roux) the better. Mix the milk in (hot or cold) and cook until bubbling and thickened. At this point you can mix in cheese or whatever flavorings your recipe calls for.

Answer 4

Milk Chocolate Digestives

Answer 5

if it is a sauce/gravy you will not have the right consistency and the higher fat content in cream also adds flavor. Depending on the recipe you may be able to modify it if you're willing to experiment. If you have a can of evaporated milk it would be better than whole milk or 2% milk, but not as good as heavy cream. good luck!

Answer 6

: Put 1 1/2 times the milk in a pan and simmer till it is down to the amount you need: if the recipe calls for a cup of cream take 1 1/2 cups of milk and simmer it down to a cup. That gives you a higher % of fat out of milk. It is what they do to make canned milk.

Answer 7

Yes, you can. I make alfredo sauce with milk. You need to thicken it by first making a roux (cook 2 tablespoons of butter with 3 tablespoons of flour on medium heat, stirring constantly for 5 minutes and then add your cold milk and let boil until thickened, stirring constantly). You can then add this to your recipe in place of the heavy cream.

Answer 8

it will be ok but depending on the application the food won't be as rich. it also may be watery becuse whole milk has more water in it. I sometimes even use 2% milk for cream in sauces like a bachemel.

Answer 9

it might work if its just for a thickening thing...maybe make a little slurry of corn starch in the cold milk to thicken. If you have to whip something, then...milk wont do it, its gotta be cream.

Fake it and make it anyway! A new reciepe perhaps? Happy Cooking!

Answer 10

You could but the recipe will be watered down a lot.
You could use a thickener like cornflour if the recipe requires to be heated up.

Answer 11

In most cases I think it will be a fine substitution.The recipe may not turn out as rich though.