kadee79
Senior Associate
S.W. Ga., zone 8b, out in the boonies!
Joined: Mar 30, 2011 15:12:55 GMT -5
Posts: 10,801 
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Post by kadee79 on Mar 20, 2020 13:52:09 GMT -5
No Heavy Cream? Use Whole Milk and Butter If you don’t have heavy cream, you want something that’s equally rich. Regular whole milk can work, and it’s probably fine for your everyday mashed potatoes, but you’re probably going to really miss the decadence if it’s missing from your creme brûlée. The solution is to up the fat content of whole milk by adding butter. Here’s how. Melt 1/4 cup unsalted butter (that’s 4 tablespoons or half a stick) and let it cool to room temperature. Then, whisk it together with 3/4 cup whole milk. This mixture is equivalent to 1 cup of heavy cream and can be used in almost any recipe that calls for heavy cream. The one exception: whipped cream. The mixture of whole milk and melted butter won’t whip into soft or stiff peaks so you will need to make a trip to the grocery store if that’s what you’re after. www.thekitchn.com/heavy-cream-substitute-23004405 |
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justme
Senior Associate
Joined: Feb 10, 2012 13:12:47 GMT -5
Posts: 14,618
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Post by justme on Mar 20, 2020 13:55:47 GMT -5
Good to know. I just got a bit more cream because I can use it for alfredo sauce with pasta if needed. But that's good to know since I often don't go through all my milk.
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toomuchreality
Senior Associate
Joined: Sept 3, 2011 10:28:25 GMT -5
Posts: 15,632
Favorite Drink: Sometimes I drink water... just to surprise my liver!
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Post by toomuchreality on Mar 20, 2020 16:17:26 GMT -5
Things like this are especially helpful, when we are going through these weird times, and social isolation.
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weltschmerz
Community Leader
Joined: Jul 25, 2011 13:37:39 GMT -5
Posts: 38,962
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Post by weltschmerz on Mar 20, 2020 16:42:05 GMT -5
No Heavy Cream? Use Whole Milk and Butter If you don’t have heavy cream, you want something that’s equally rich. Regular whole milk can work, and it’s probably fine for your everyday mashed potatoes, but you’re probably going to really miss the decadence if it’s missing from your creme brûlée. The solution is to up the fat content of whole milk by adding butter. Here’s how. Melt 1/4 cup unsalted butter (that’s 4 tablespoons or half a stick) and let it cool to room temperature. Then, whisk it together with 3/4 cup whole milk. This mixture is equivalent to 1 cup of heavy cream and can be used in almost any recipe that calls for heavy cream. The one exception: whipped cream. The mixture of whole milk and melted butter won’t whip into soft or stiff peaks so you will need to make a trip to the grocery store if that’s what you’re after. www.thekitchn.com/heavy-cream-substitute-23004405I guess that's where the "putting butter in your coffee" craze came from. |
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