Heavy Cream Substitute
recipe at a glance
5 stars - 30 reviews
ready in: under 30 minutes
serves/makes: 1 cuprecipe id: 27549
3/4 cup milk
1/3 cup butter or margarine
Gently melt the butter and let cool. Combine with the milk until well blended. Use immediately or chill and then remix with hand mixer.
Use in place of one cup heavy cream.
41 calories, 4 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon
. This recipe is low in sodium. This recipe is low in carbs.
ratings & reviews
|Nov 9, 2013 lovefromthekitchenMember since: November 2, 2013
This recipe is a lifesaver! Thank you!
Oct 8, 2013 Guest Foodie
This came in so handy! Worked great!
Sep 14, 2013 Desperate Housewife
This recipe saved the day! Worked like a charm when I realized that my heavy cream had expired (3 weeks ago -oops!)
Jul 29, 2013 corny cook
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.
Jul 10, 2013 M-M
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!
Jun 8, 2013 Mary
Just used this in a pinch for some white sauce and it worked perfectly
May 1, 2013 K
Did not work for my cookie frosting. Didn't get the creamy texture.
Dec 3, 2012 vs
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
Nov 1, 2012 Khd
Can I use this substitute with chocolate mousse?
Aug 2, 2012 Tc
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?!