![]() The resulting whipped cream-like product can be stored in the fridge, and quickly re-whipped if it separates before you actually use it. Just refrigerate the liquid until it's nice and cold, then whip with a stand mixer* for 15-20 minutes while adding sugar and vanilla to taste. This substitute option comes courtesy of reader, Marlene! She points out that aguafaba, the liquid left over after you strain your canned chickpeas, can be used to create a whipped cream substitute. Aguafaba, Vanilla, and Sugar (1 cup aquafaba* = 1 cup heavy cream)Īnother vegan-friendly substitute that can be whipped. Sugar or vanilla extract* can be added if this substitute will serve as a whipped topping for a dessert recipe. The texture of silken tofu is like very soft custard blending it with soy milk helps ensure it won’t have lumps or chunks. (1 cup blended plain soy milk* & silken tofu* = 1 cup heavy cream)įor vegans or those who are lactose intolerant, this is an excellent substitute because it can be whipped if needed. High temperatures can cause the yogurt to curdle, so it is better to use this substitute in recipes that cook at lower heat. Just blend together equal parts of Greek yogurt and milk, then sub out the heavy cream for equal parts of this blended mixture. Greek yogurt is loaded with protein and way lower in fat than heavy cream, so this is a great option for recipes that don’t require whipping.īy itself, Greek yogurt is too thick, but adding some whole milk will thin it out and add fat to make it closer to heavy cream. (1 cup blended Greek yogurt & milk = 1 cup heavy cream) To reduce the fat content, use skim milk. Start with milk to get the dairy base that heavy cream has, then add cornstarch to give it thickening power. Heavy cream is often used to thicken soups or sauces, as is cornstarch. (1 cup milk + 2 tablespoons cornstarch* = 1 cup heavy cream) If you’re making a dessert, adding a few drops of vanilla extract* will nicely enhance the sweetness. ![]() Use it as a substitute in any recipe that calls for heavy cream to be incorporated as a liquid, but not where whipping is required. Plus, it is canned, making it a convenient backup to keep in your pantry. (1 cup evaporated milk* = 1 cup heavy cream)Ĭompared to heavy cream, evaporated milk has fewer calories and way less saturated fat. Be mindful that plain cream cheese has a sourness to it that might not work as well with sweet dishes. Low-fat cream cheese is another substitute for heavy cream that has less calories and fat. (½ cup low-fat cream cheese = 1 cup heavy cream) Whipped topping is noticeably lower in fat, but check the nutrition facts to make sure you're ok with the added sugar count. (2 cups whipped topping = 1 cup heavy cream)īecause heavy cream doubles in quantity when it is whipped, you need to use two times the amount of whipped dessert topping (example: Cool Whip). As such, you’d only want to use it in sweet dishes, but again not in any recipes that call for whipping. (1 cup condensed milk* = 1 cup heavy cream)Ĭondensed milk is essentially just evaporated milk with a higher sugar content. This is one of the few substitutes that can be whipped just like heavy cream. Half-and-half is basically lower-fat cream, so using that plus butter to up the fat makes for a near substitute. This is not necessarily a healthier substitute option, but works if you need a functionally close substitute because you don’t have heavy cream on hand. ![]() (⅞ cup half-and-half + ⅛ cup butter = 1 cup heavy cream) Note, however, that this substitute will not work for recipes that require whipping the heavy cream. Heavy cream is milk-based, so a logical substitution is milk plus added fat. (¾ cup milk + ¼ cup butter = 1 cup heavy cream) Let’s dive into the pros and cons of each substitute and go over what works best when. If your aim is to get something healthier, the goal is to find a balance where you’ve reduced the fat but not so much that you mind the resulting change in the texture or taste of your recipe. That means, the less fat your substitute has, the more likely your recipe will taste different and feel different texturally. Heavy cream works the way it does in recipes precisely because of its fat content. Substitutes for heavy cream by ingredient
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