Heavy Cream Substitute

Guest: Anonymous 2012-04-11
This substitution worked well for potato soup and saved the day Thanks

Guest: Chef Phil 2011-10-13
Some ideas for people who have had problems would be... Don't use margarine. Must use butter and also Heat together over low heat until butter is melted into milk. Do not boil. Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air. Refrigerate for 24 hours or longer. Whip it as you would cream.

Guest: Anonymous 2011-09-25
It works no doubt about that but as said before it doesnt work so well wen you're doing something that involves cooling, especially ice cream. I use coconut cream :D

Guest: MJ 2010-12-16
This site is very helpful to me. Love all of their recipes. You can never go wrong. When it is from CD Kitchen, I already know its going to be great.

Guest: Anonymous 2010-11-25
Worked great for my mac and cheese recipe. Saved me a trip to the store on Thanksgiving.

Guest: Sarah 2010-01-11
As I am sure everyone thought of before me, do not put the melted butter in cold milk!!! It's easily fixed by heating. Works great as Heavy Cream is not a staple in my grocery store!

Guest: Peggy 2009-12-09
This works great! Worked well in my Maple Pecan Scones. Living in the country, my nearest grocery store is too far away..so thankful for this substitute! Remember to use real butter..not margarine!

Guest: FrankMac48 2009-04-01
This really worked well when making an Alfredo sauce. I used 2% milk and real butter.

Guest: in need of heavy cream 2008-02-09
This substitution works great in Cheesecake. Especially since I can't seem to find heavy cream in my local grocery stores! :)

Guest: Guest 2012-05-08
If you need to thicken up the cream due to using lowfat milk, just add about 1 Tablespoon of flour! Used for scalloped potato recipe.

Guest: Virginia 2009-11-26
I used this substitute for my sweet potato casserole and it did great! I used 2% milk and unsalted butter. The only thing is the butter began to harden as the liquid stood..If anyone has any suggestions on how to avoid that, that would be great.

Guest: chef 2009-10-04
First off, you must use REAL BUTTER ,not margarine (margarine is an oil product with stabilizers that will keep it from mixing completely with the milk). REAL BUTTER is made from 100% cream, so melt it completely, then mix with milk, then let cool. It is a GREAT substitute for most recipes (although not best for simple recipes where cream is a main ingredient - i.e. Pot au Creme)

lphillips9 2008-01-14
This worked really well when used in my Banana Pudding Pie. I even used non-fat milk...highly recommend when you don't have heavy cream on hand for your baking/cooking project...

Guest: dessertChef Venezuela 2012-03-19
hi, do i have to refrigerate this mixture over night for it to set??? cause i made it for a cheesecake and it wen't all liquid

Guest: priyanka 2010-10-05
hi can this substitute be used as a whipped cream for icing the cakes cakes?please reply at the earliest..i do not know how to make whipped cream..all d recipes say it requires heavy cream and i do not get any such things close to where i stay..please suggest.