What can I use as a substitute for cream?

Question

I'm making sugar cookies and the recipe calls for "3 TBS cream". I don't have any and no car right now to run to the store. Any substitutes I can use that won't ruin the consistency of the cookies? Please tell me the ingredients and measurements to make 3 TBS. I have 3 cookie-hungry kids here waiting for your suggestions. :)

Answer 1

Use milk - that would be fine - what you need is the liquid of it......

Answer 2

I've heard that heavy cream contains about 40% butter fat, so I suppose you could use 2 T skim milk or 2% milk and then you could add like 1 T butter to the mix, and then if the consistency is still off in the end, you could modify the recipe by adding a small amount of flour or milk. I've done this before with cakes, and it has worked out just fine.

Happy baking!

Answer 3

You should add 1 tablespoon of fat (butter or shortening) to your recipe, because cream is 50% fat. Add the butter with the rest of the butter in the recipe.

Then add another 2 tablespoons of liquid )water or milk would be fine) to your recipe where it calls for the cream. This will be very close to the liquid and fat content of 3 Tbsp of cream.

Answer 4

Canned evaporated milk.

If you don't have that, then half-and-half, or if you don't have that, then whole milk.

Your cookies won't be quite as rich, but should still work.

Answer 5

Sour cream....it's delicious and especially rich in cookies!

Answer 6

pudding! vanilla pudding, seriously though thats my secret ingredient and they are amazing cookies.

Answer 7

canned evaporated milk (not sweetened condensed)

Half and Half

If nothing else, milk.

Answer 8

Try whole milk.

Answer 9

skim milk.

Answer 10

milk!!! Milk because it is almost the same as creamer!!!!:):):):)