When a recipe calls for heavy cream, information technology'south bound to plough out rich and luxurious. Whether information technology's a savory egg dish, like Ree Drummond's sausage & kale quiche, or something sugariness, like her homemade vanilla water ice cream, heavy cream makes information technology silky and delicious. But what happens if y'all don't have any heavy foam on hand? Swapping the rich stuff for whole milk won't always cutting it: Heavy cream has 10 times the fat of whole milk, so it makes dishes much silkier and creamier. Just don't worry: These heavy cream substitutes will work in a pinch!
Unless you add together a decadent splash of heavy cream to your daily java, you lot probably don't always have a carton on hand. You tin technically freeze heavy cream, but it may separate as it thaws—and it'due south very hard to make whipped cream from thawed frozen heavy cream. (Though if you're one of those unicorns who plans alee, annotation that whipped cream freezes and thaws well.)
But fright not: Depending on what you're making, at that place are heavy foam substitutes galore—including ones for vegans and a few that are even shelf-stable. And so when the craving strikes for Ree's fettuccine alfredo or strawberries & cream scones, you'll be ready, whether there's a carton waiting in the fridge or not.
1Milk + Butter
This sub isn't ideal if y'all're making whipped cream, but it'll do the trick if you're using heavy cream in baked appurtenances, soups and casseroles. Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy foam substitute. Just melt 1/iv cup butter, so whisk in 3/4 loving cup whole milk until smooth. Y'all can use it in place of 1 cup heavy cream.
iiKokosnoot Milk
This vegan substitute tin even be whipped! The one matter to note is that this swap will add coconut flavor to a dish—this tin work in some recipes, but not all. (Ree's Butternut Squash Soup with Bacon sounds great with coconut milk, but you may not desire coconut flavor in Potatoes au Grain with Chives & Gruyere.) For the best results, start with total-fat coconut milk (not the calorie-free stuff) and use the thick coconut cream that'southward at the pinnacle of the can. Also be careful not to utilize foam of coconut, which is sweetened.
3Soy Milk
If you ever needed a reason to keep a carton of shelf-stable soy milk on paw, this might be it: When you combine ii parts soy milk with i function olive oil, you end upwardly with a vegan heavy foam substitute that can add a rich texture to both cooking and baking recipes (keep in heed that the olive oil will add some flavor). You can't whip directly soy milk, but you can try whipping silken tofu pureed with soy milk.
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4Half-and-Half
It's literally one-half heavy cream and half whole milk, and so this sub is ideal for cooking—you lot won't fifty-fifty notice the difference in soups, sauces and other recipes where cream is used to add a flake of silkiness. It'southward non a corking swap when it comes to blistering recipes, however, where the higher fat content of heavy cream aids with structure.
5Evaporated Milk
Another shelf-stable winner, this canned good has about twice the fat of whole milk, making it great for soups and casseroles. It will add together creaminess forth with a slightly caramelized flavor.
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half-dozenGreek Yogurt
Use full-fatty plainly Greek yogurt to add together body to recipes similar mashed potatoes and flossy soups and sauces—just add together information technology off the estrus to forbid curdling. Sparse it with whole milk to more closely resemble the texture of heavy foam. Don't use Greek yogurt in dessert recipes that require whipping—but if you lot demand a quick sweetness topping, you can simply sweeten Greek yogurt with a bit of confectioners' sugar.
7Cream Cheese
Tangy cream cheese and mascarpone can both serve as heavy cream substitute in a pinch. If stirring them into a hot recipe, they can be used as is, as they will cook into a creamy puddle; for a consistency more than closely resembling that of heavy cream, thin them with milk beforehand. Y'all can beat out cream cheese with a picayune confectioners' carbohydrate to make a dessert topping (like foam cheese frosting), but it won't be nearly equally calorie-free and airy every bit whipped cream.
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