i am making a squash casserole with squash, onions, breadcrumbs, cheese, and eggs. it's my first try. the recipe calls for a cup of heavy cream. should i definitely use the cream or is there something i could substitute? just wondering...
2007-11-08 03:04:34 · 12 answers · asked by saveit 4 in Food & Drink ➔ Cooking & Recipes
Since this is the first time you are trying this recipe, I would stick to it. You can subsitute with milk, but as was already said, if you use a lower fat item, your dish will not have the same consistency, nor will it cook up the same. Good luck.
2007-11-08 03:12:41 · answer #1 · answered by wife2denizmoi 5 · 0⤊ 2⤋
Substitutions For Heavy Cream
2016-11-05 06:57:31 · answer #2 · answered by ? 4 · 0⤊ 0⤋
It would be a completely different recipe then. This sounds like a gratin and you need the heavy cream for that. The cream and cheese are what bind it and make it a casserole. You could use a little stock, but then you have roasted squash and not a casserole.
2007-11-08 03:09:02 · answer #3 · answered by annienyc_1120 5 · 0⤊ 1⤋
If the problem is that you don't have any then there is a substitution. for every one cup the recipe calls for you can change to 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter.
Hope this helps and your casserole sounds delicious!
2007-11-08 03:27:11 · answer #4 · answered by Jenn L 3 · 1⤊ 1⤋
You can substitute heavy cream for half and half, but careful about the consistency. Also, careful about heavy whipping cream having sugar. Not all do, but some do and can mess with a recipe!
2016-05-28 10:19:28 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Substitute 1 cup evaporated skim milk for 1 cup heavy cream
a savings of 621 calories and 87 grams of fat!
2007-11-08 05:18:20 · answer #6 · answered by glorydvine 4 · 1⤊ 0⤋
With the cheese and eggs as a thickener, the heavy cream is not really necessary. I would sub. half 'n half or whole milk.
2007-11-08 03:17:10 · answer #7 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
i would definately use the heavy cream first as that is what is called for. However, if you are watching your weight or want something not as fattening, my second choice would be half n half. And if that's not available then whole milk.
the cream will give your casserole the rich creamy taste.
2007-11-08 07:36:02 · answer #8 · answered by Lisa H 7 · 0⤊ 1⤋
It sounds like from the other ingredients that you would need to stick with the heavy cream for a thickener:)
2007-11-08 03:12:34 · answer #9 · answered by jennifer_nh72 4 · 0⤊ 1⤋
You could use half and half or even milk. But the less fat you use in the dairy (cream vs. milk) the less rich your dish will be.
2007-11-08 03:08:36 · answer #10 · answered by gizellie 3 · 0⤊ 0⤋