Does anyone know if there is a substitute for heavy cream used in cooking. or can you sub it for something?

Question

can mike be use in stead of heavy cream in cooking foods

Answer 1

Evaporated milk OR half and half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk and cottage cheese Notes: Unlike heavy cream, lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps.

Answer 2

My BH&G cookbook says for a sub of half and half or light cream, use 1 Tbsp melted butter and enough whole milk to make 1 cup.

I've generally had very good luck using half and half or light cream in place of heavy cream.

Answer 3

Why no longer make an instant pudding with low fat milk, and use slightly much less milk than required, while it has set up abit, lighten it with only a splash low fat Cool Whipor different whipped topping. it rather is abit decrease in fat and energy than the time-honored custard and finished fat whipped creams, even a packet of Dream Whip made with low fat milk, or interior the united kingdom a kit instant Whippy, made with low fat milk.

Answer 4

Depends on what you are making.... if it is a white sauce of some sort you could use milk, as long as you have some sort of thickening agent at work....

What are you making?

Answer 5

lite cream

Answer 6

yes, whole milk