In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Light Cream Substitute
- add review
- #27781
Light cream has around 20% butterfat and works well to make thin cream soups or light sauces. If you don't have any on hand, make your own with this simple substitute.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
3/4 cup milk
3 tablespoons butter or margarine
directions
Melt the butter and let cool to room temperature. If it is still warm the mixture will separate.
Place the melted butter and milk in a bowl and whisk or beat until completely combined.
Store the mixture in a covered container in the refrigerator for up to 2 days. The mixture may separate and will need to be remixed.
Use in place of light cream in recipes. This recipe works well in recipes like soups and sauces.
recipe tips
Whisk or beat the mixture thoroughly to make sure it's well combined.
Use this substitute in recipes where light cream is used for its liquid content rather than for whipping.
Label the container with the date when storing in the refrigerator.
Shake or remix the substitute before each use if separation occurs.
Ideal for use in recipes like creamy soups, sauces, or light custards.
Adjust the quantity to match the amount of light cream required in your recipe.
Remember, this is a substitute and may not mimic the exact taste and texture of store-bought light cream.
common recipe questions
Can I use a different type of milk?
Yes, you can use any type of milk, including whole, 2%, or skim milk, but the creaminess will vary based on the fat content of the milk.
Is it necessary to cool the butter before mixing?
Yes, cooling the butter to room temperature helps prevent separation when mixed with the milk.
How long can I store this mixture?
Store it in the refrigerator for up to 2 days. It may separate and will need to be remixed before use.
Can I use this substitute in baking?
This substitute works best in soups and sauces, but should work in most baking recipes as well.
Can I make a larger batch?
Yes, you can scale up the recipe, maintaining the same milk to butter ratio.
Is this substitute suitable for whipping?
This light cream substitute is not suitable for whipping.
Can I add flavorings?
Yes, you can add flavorings like vanilla extract for sweet dishes or herbs for savory recipes.
Can I freeze this substitute?
Freezing is not recommended as it may separate and break down because of ice crystals.
tools needed
Whisk: For smoothly combining the melted butter and milk in a bowl to create the light cream substitute.
Bowl: To mix the melted butter and milk together to create the light cream substitute. Make sure the bowl is large enough to whisk the ingredients without splattering.
Covered Container: For storing the light cream substitute in the refrigerator for up to 2 days. This will prevent the mixture from absorbing any odors from other foods in the fridge.
Refrigerator: A must-have appliance for storing the light cream substitute in the covered container to keep it fresh and prevent spoilage. Just make sure there's enough space in the fridge for the container.
what goes with it?
Squash Soup: Use this light cream substitute in a rich butternut squash soup to add a velvety, creamy texture without overwhelming the delicate flavors of the soup.
Spinach Alfredo: Use in a homemade spinach alfredo sauce to lighten it up while still maintaining a luxurious, creamy texture. You won't even miss the heavy cream - trust me.
Cream of Broccoli Soup: Cream of broccoli soup is a perfect use for this cream substitute.
Homemade Tomato Soup: Stir some of the cream substitute into some homemade tomato soup to add a creamy flavor and cut the acidity.
nutrition data
26 calories, 3 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
November 12, 2019
agree, make sure you milk is not right out of the fridg, otherwise, butter will clot up.
If I need 1/4 of light cream how much do I need in substitute ingredients? Oh I'm also trying to make Twinkie filling
You can use the "change servings" feature on the recipe to scale it to .25 cup which gives you 0.188 cup milk and 3/4 tablespoons butter. .188 cup is about 3 tablespoons. It's probably easier to make 1 cup of the light cream substitute and then just use 1/4 cup as needed.
May 23, 2016
Awesome! I was making Galaxy Cookies frosting, and this worked perfect! I was so happy how it turned out. Whoever posted this, THANKS SO MUCH! ;D
November 4, 2013
Used as a substitute for half and half in a recipe. Worked great! Thank you!
April 6, 2013
This worked well for what I was doing. We had dressed a wild turkey and marinated the turkey breast overnight to tenderize it. I baked the turkey breast and cut it into chunks when it was done. I did not have any heavy cream / light cream, so your recipe worked very well. I heated the milk and butter, added the cheeses and added it to the meat in a pot. I cooked it on low for about 15 minutes. Thanks for helping me out! :)
March 17, 2013
it worked quite well for what i was doing but you might want to include that the milk must not be too cool or the butter will harden and separate. also, how do you combine it? i was curious if it would not separate as easily if it were blended or something of the like. great recipe though for the chef in a pinch!