Heavy Cream Substitute Recipes

HEAVY CREAM SUBSTITUTE

Heavy Cream Substitute image

This recipe from CDKitchen for Heavy Cream Substitute serves/makes 1 cup, I got tired of looking for this everytime I wanted to make something that called for Heavy Cream, so posting it here where I know it will be when I need it next time--! Please note this is NOT Whipping Cream or to be used to make Whipped Cream.

Provided by lesliecoy

Categories Low Protein

Time 10m

Yield 1 cup

Number Of Ingredients 2

Ingredients

3/4 cup milk (skim, low fat, regular )
1/4 cup margarine, melted and cooled (I use Brummel & Brown Yogurt Butter)

Steps:

Combine the two ingredients in small bowl and use in place of one cup of Heavy Cream in recipes.

Nutrition Facts : Calories 522.6, Fat 52.1, SaturatedFat 13.6, Cholesterol 25.6, Sodium 621.5, Carbohydrate 9, Protein 6.5

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Milk + Butter. Best All-Purpose Heavy Cream Substitute. Since butter is made of the fat removed from milk, you can make your own heavy cream by adding the fat right back into your milk.
Half-and-Half. Best for Cooking. As its name suggests, this coffee companion is half heavy cream, half milk—so it’s considerably less fatty than heavy cream.
Evaporated Milk. Best for the Long Haul. With less than half the liquid of regular milk, this thick, cooked-down milk works well in place of heavy cream in cooking, especially in recipes in which the cream is added as a liquid ingredient.
Greek Yogurt. Best for Reducing Fat. Mix together equal parts milk and Greek yogurt to substitute for heavy cream in sauces and savory recipes. Protein-rich Greek yogurt will add richness and texture without as much fat as heavy cream—but heads up: it’s not ideal for baking.
Coconut Cream. Best for Whipping. This dairy-free, vegan option is unique in both flavor and origin. Use it in curries, sauces and desserts—basically, for recipes that you wouldn’t mind coconut flavor added to.
Mascarpone. Best for Sweet Sauces. Think of this fatty dairy product (up to 75% fat!) as the Italian version of cream cheese. It’s made from whole cream, cultures and acids, and with its high fat content, it’s extra creamy, indulgent and delicious.
Sour Cream. Best for Cheesecakes. Also made from heavy cream, this is a perfect option for achieving the texture you’re after (especially in cheesecakes)—as long as you don’t mind the slightly “sour” taste.
Creme Fraiche. Best for Savory Sauces. You may not always have this in your fridge, but when you do, you’re in luck. Creme fraiche has a similar texture to sour cream but has a higher fat content, so it’s less likely to curdle.
Powdered Heavy Cream. Best for Convenience. Powdered heavy cream is dehydrated sweet cream solids that add richness to baked goodies, like these in-a-jiffy biscuits, as well as coffee, tea, soups and sauces.

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