January 15, 2015
Please help! I have a question. I want to make apple Clafoutis- it requires heavy cream. It's should come out like a custard. Can I use this recipe instead of heavy cream? I don't know if the cream needs to "fluff up" and reading the comments Fluffy doesn't work when you substitute this in a recipe.
SteffieDecember 27, 2014 REVIEW:
This worked perfectly. I used it in a creamy pasta recipe. To those that are wondering about separation of the milk and butter, I can only guess this would be due to the fact that you used the butter when it was still warm from melting. You need to let it cool completely before adding the milk. Thank you for this recipe.
EmmieBoerneDecember 11, 2014 REVIEW:
Very useful recipe! Worked perfectly in the creamed spinach I made last night.
smlpistnOctober 6, 2014 REVIEW:
Hi folks, I was reading some of the comments. There is a difference of uses between heavy cream and heavy whipping cream. These items are not the same. This recipe was perfect as a heavy cream substitute for my potato soup.
T. K.September 24, 2014 REVIEW:
I can confirm that this recipe works!
jojo78August 28, 2014 REVIEW:
Worked like a charm! I needed cream for a sauce and forgot to buy any. This was a lifesaver! Thank you!!
August 26, 2014
Should specify that it dose not work for whipping, wasted quite a bit of ingredients trying this
July 25, 2014
Going to try this for ice cream, should be good. To those who throw out heavy cream and milk because it's past the use date, check it first. When you opened it matters, unopened product and recently opened milk and cream are good past the expire date. I've used milk up to 2 weeks expired and heavy cream up to a month. Remember that those expire dates are for grocery store guidelines; they are not absolutes. Throwing out milk/cream at the expire date is a waste of product.
July 16, 2014
This didn't work for me???needed peaks ,& nothing.......any ideas. Ps even tried teaspoon of flour ?
kkJune 1, 2014 REVIEW:
Apr 17, 2002
sunshineflavorMarch 30, 2014 REVIEW:
THANK you! This recipe was exactly what I needed when I realized I was out of heavy cream
Guest FoodieMarch 30, 2014 REVIEW:
i don`t know why the butter raise seperately on the top of milk. It was not blended.Pls help me !
Aug 15, 2002
fulltummyDecember 12, 2013 REVIEW:
Was perfect in my cream sauce for pasta!
lovefromthekitchenNovember 9, 2013 REVIEW:
This recipe is a lifesaver! Thank you!
Guest FoodieOctober 8, 2013 REVIEW:
This came in so handy! Worked great!
Desperate HousewifeSeptember 14, 2013 REVIEW:
This recipe saved the day! Worked like a charm when I realized that my heavy cream had expired (3 weeks ago -oops!)
corny cookJuly 29, 2013 REVIEW:
Recipe totally makes sense. Heavy cream is just milk with more fat in it so by adding more fat (butter) then it has the same properties of heavy cream. I agree that you should use real butter though and not margarine. I don't know if this would whip up like regular heavy cream. Maybe not as fluffy. I only used it in a sauce so far but I'll be experimenting with it further.
M-MJuly 10, 2013 REVIEW:
So glad to have found this recipe!! My cream had already expired and I didn't realize it. Used this recipe and it was just as good as using real heavy cream. Thank you!
MaryJune 8, 2013 REVIEW:
Just used this in a pinch for some white sauce and it worked perfectly
May 1, 2013
Did not work for my cookie frosting. Didn't get the creamy texture.
December 3, 2012
hi. can somebody please tell me how to proceed exactly? i melt the butter and add the milk to it, while the pan is still atop the stove and i continue to stir? is that right? and how do i know when to put it into the blender?
I'm totally confused. please help
November 1, 2012
Can I use this substitute with chocolate mousse?
August 2, 2012
I have a quick question for anyone that can hopefully answer, it's 2:30am where I am, and I need to finish my cake, I have a caramel frosting recipe that I want to try, and it calls for heavy cream. But of course I can't go to the store so I need to know if I can use this substitute for it or would it not work?!
July 3, 2012
I don't understand how this is supposed to work. I used whole milk and butter and the mixture won't stay together...it separates immediately. I even tried whipping it slightly to see if it would stay together...NOPE. Since I only needed 1/4 cup of heavy cream (and I made a whole cup since I suck at math) this was a problem when I needed to pour a 1/4 cup. I think I'm better off just using real heavy cream than using this "substitute."
GuestMay 8, 2012 REVIEW:
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 FoodieApril 11, 2012 REVIEW:
This substitution worked well for potato soup and saved the day
March 19, 2012
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
Chef PhilOctober 13, 2011 REVIEW:
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 FoodieSeptember 25, 2011 REVIEW:
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
MJDecember 16, 2010 REVIEW:
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 FoodieNovember 25, 2010 REVIEW:
Worked great for my mac and cheese recipe. Saved me a trip to the store on Thanksgiving.
October 5, 2010
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.
SarahJanuary 11, 2010 REVIEW:
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!
PeggyDecember 9, 2009 REVIEW:
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!
VirginiaNovember 26, 2009 REVIEW:
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.
chefOctober 4, 2009 REVIEW:
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)
June 13, 2009
This substitution DID NOT work AT ALL for me!
FrankMac48April 1, 2009 REVIEW:
This really worked well when making an Alfredo sauce. I used 2% milk and real butter.
November 25, 2008
I am thinking about using it as a substitute in my chocolate truffle recipe do you think it would work?????????????????
February 15, 2008
This recipe is so easy and I was very glad to find it. I didn't have heavy cream on hand and didn't have to go to the store!
in need of heavy creamFebruary 9, 2008 REVIEW:
This substitution works great in Cheesecake. Especially since I can't seem to find heavy cream in my local grocery stores! :)
Jan 14, 2008
lphillips9January 14, 2008 REVIEW:
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...
December 14, 2007
I was making ice cream with these substitutes. However, they didn't work. Physically, when a liquid is mixed with a solid, especially oil or marjerine, you will get mixtures too. Over here, I need to mixed both heavy and light cream together. The result is, when heating, everything is fine. When you came to cooling, you'll get two layers. And when I made into ice-cream, I got "marjerine ball" in my mixtures. Seem that it doesn't work.