24 reviews Guest Foodie
This substitution worked well for potato soup and saved the day
Guest: Chef Phil
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.
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
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.
Worked great for my mac and cheese recipe. Saved me a trip to the store on Thanksgiving.
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!
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!
This really worked well when making an Alfredo sauce. I used 2% milk and real butter.
Guest: in need of heavy cream
This substitution works great in Cheesecake. Especially since I can't seem to find heavy cream in my local grocery stores! :)
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.
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.
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)
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...
Did not work for my cookie frosting. Didn't get the creamy texture.
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