Free Recipe Heavy Cream Sub

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Heavy Cream Sub Recipe

Instruction file

Heavy Cream Sub Preparation

I just got a new book called Substituting Ingredients - An A to Z Kitchen Reference by Becky Sue Epstein and Hilary Dole Klein. So putting it to use I thought I would check out this sub for you… Heavy or Whipping Cream: 1 c = 2 Cups whipped Cream, Light (or Half and Half), 1 C = 1/2 C heavy cream plus 1/2 C milk = 7/8 C milk plus 3 T butter or margarine = 1/2 C evaporated milk plus 1/2 C milk Cream, Whipped, sweetened, 1 C = 1 (4 oz) package frozen whipped cream topping = 1 envelope whipped topping mix, prepared as directed = 1 mashed banana beaten with 1 stiffly beaten egg white plus 1 tsp sugar = 1 C nonfat fry milk powder whipped with 1 C ice water and sweetened to taste (this is for low-calorie desserts and drinks; it will not hold firm) = ice-cold evaporated milk, plus 2 tsp sugar, whipped (use immediately) Hints for Successful Substituting Dairy Products: Except when needed for whipping, heavy cream and light cream can be used interchangeably. Yogurt or sour cream can be used for a tangier taste or a different fat content, although it’’s generally not a good idea to boil yogurt or sour cream because they can separate. Posted to Digest eat-lf.v097.n061 by Reggie Dwork <reggie@reggie.com> on Mar 04, 1997

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