Heavy Cream Substitution


creme fraiche (making cream sauces)

OR

1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip)

OR

light cream (will not whip)

OR

evaporated milk (cream sauces)

OR

milk (will not whip; makes cream sauces much less flavorful)

OR

blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.)

OR

pureed cottage cheese

OR

pureed ricotta cheese

OR

silken tofu (especially for ice cream) can be substituted for heavy cream

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