Still thinking about a pillowy cloud of whipped cream? The next time you have the real thing on hand, whip up some extra cream and freeze it! (Sorry, unwhipped cream will separate if frozen.) Dollop some onto waxed paper on a baking sheet, freeze until firm, then transfer to an airtight container. Be aware that it has a slightly cooked taste that might come through in delicate dishes. Whole milk that has been processed to have more than half of the water taken out, evaporated milk can be used in sauces, stirred into oatmeal or used in hot chocolate. Thin it down with a little whole milk to the consistency of cream, and you'll get a reasonable substitute with a little extra tanginess and protein but without the fat and calories. (To minimize the risk of curdling, stir a little of the warm liquid into the sour cream before adding the whole mixture back into the pot).įull fat yogurt, especially the thicker Greek yogurt or even thicker Icelandic styles, is great for dolloping onto pancakes and topping soups. Be careful, though, when adding to hot dishes, as they could curdle. They're both pretty heavenly spooned onto sweet crepes or served with latkes. Sour cream, and its richer, less sour sister, crème fraiche, can be folded into mashed potatoes and used to give body to sauces. With its lower fat content (10.5 to 18%), it may be just what you and your diet are looking for: decadence without being as indulgent as the heavy stuff. It’s good for making rich sauces, soups, and some desserts. Is just what it sounds like: half milk and half cream. If the fat content is high enough (that key 30%) it can be whipped. What this means is that you can use it as a reliable substitute for when you need to add silkiness and richness to a dish and it will most likely work in baked goods as well. Light cream can have anywhere between 18 and 30% fat. It doesn’t increase in volume the way cream does when whipped, but it does make a respectable dollop that's killer on cupcakes! If you’re looking for a whipped topping, chilled coconut cream (the solidified fat that forms at the top of a can of unshaken coconut milk) whips up in similar fashion. This homemade substitute is one that will work in most recipes that call for heavy cream, but it won’t be as smooth and silky as the real thing, nor, sadly, will it hold its shape when whipped.įull fat coconut milk is a great vegan, dairy-free substitute for heavy cream in most cases, with a similar consistency, as long as you don’t mind that extra tropical flavor. If the mixture starts to seize up or clump, heat gently in the bowl set over, not in, a pot of simmering water. Slowly whisk in 3/4 cup whole milk, at room temp. In a medium bowl, heat 4 tablespoons butter (half stick) until just melted. You can make a pretty good version of heavy cream by combining butter and whole milk. Depending on what you’re making, one of the whipping or heavy cream substitutes below should work for you. In order for cream to whip up and hold its shape, it needs to have at least 30% milk fat.īut if a recipe calls for it and you don’t have heavy cream - or perhaps you’re looking for a vegan substitute - you may be wondering about heavy cream alternatives. If you want to make those fluffy mounds to top off your favorite pie, you’ll need to go for the real thing. Those percentages are more than just numbers: That fat is an important component in how cream behaves, and also what you can use as a substitute. Play icon The triangle icon that indicates to play
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