WHOLE MILK SUBSTITUTE FOR HEAVY CREAM
All milk is, is cream that has had some fat removed. Whole milk consists of about 3.5% fat and butter consists of about 80% fat. Heavy cream has a 36% fat ratio. So, when using whole milk in the place of cream, it's important to put fat back in to bring the fat ratio into balance. Easy to prepare, this heavy cream substitute...
Provided by Kitchen Crew
Categories Other Sauces
Time 5m
Number Of Ingredients 2
Steps:
- 1. Cut the butter into pats and place in a microwavable bowl.
- 2. Melt the butter in the microwave in 15-second intervals.
- 3. Stir the butter in between intervals, until just melted.
- 4. Pour the milk into a microwavable bowl.
- 5. Microwave the milk in 15-second intervals to warm the milk (2-3 times max). It needs to be a little warm, about room temperature. If the milk is too warm, stir and let sit for a couple of minutes.
- 6. Pour the melted butter and the milk into the blender, in that order. Blend for 5 to 10 seconds.
- 7. It is ready to use. Do not refrigerate or it will separate.
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- Cream Cheese. Cream cheese may not be the first heavy cream substitute that comes to mind, but that doesn't mean it should be overlooked. Cream cheese may be too heavy to whip, but it's a good thickening agent for foods like soups, sauces, and frostings — just be sure you use it in foods that agree with its thick texture and tangy taste.
- Greek Yogurt and Milk. When you really need to thicken a dish, Greek yogurt gets the job done — in fact, it's much thicker than heavy cream. Combine equal parts Greek yogurt and milk for a substitute closer to heavy cream's thickness.
- Soy Milk and Olive Oil. Combining 2/3 cup soy milk with 1/3 cup olive oil makes a shockingly creamy non-dairy heavy cream substitute. However, it won't replicate heavy cream's taste and does not whip well.
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