Half Half And Butter Substitute For Heavy Cream Recipes
HALF & HALF AND BUTTER SUBSTITUTE FOR HEAVY CREAM
Half and half has a good fat content ranging between 10.5% to 18% fat. It is commonly found in most fridges and is a great substitute for heavy cream, like whole milk is, with a little butter added to it. When it's done your cream substitute can be used in sauces, dressings, baked goods, and makes a wonderful ganache.
Provided by Kitchen Crew
Categories Other Sauces
Time 5m
Number Of Ingredients 2
Steps:
- 1. Cut butter into pats and place in a microwavable bowl.
- 2. Melt butter in the microwave in 15-second intervals.
- 3. Stir butter in between intervals until it's just melted.
- 4. Put half and half in a microwavable bowl.
- 5. Microwave the half and half for 15-second intervals to warm it (2-3 times max). It needs to be a little warm, about room temperature. If the half and half is too warm, stir and let it sit for a couple of minutes.
- 6. Pour the melted butter and the half and half into the blender, in that order.
- 7. It is ready to be used. Do not refrigerate or it will separate.
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- Milk + Butter. Best All-Purpose Heavy Cream Substitute. Since butter is made of the fat removed from milk, you can make your own heavy cream by adding the fat right back into your milk.
- Half-and-Half. Best for Cooking. As its name suggests, this coffee companion is half heavy cream, half milk—so it’s considerably less fatty than heavy cream.
- Evaporated Milk. Best for the Long Haul. With less than half the liquid of regular milk, this thick, cooked-down milk works well in place of heavy cream in cooking, especially in recipes in which the cream is added as a liquid ingredient.
- Greek Yogurt. Best for Reducing Fat. Mix together equal parts milk and Greek yogurt to substitute for heavy cream in sauces and savory recipes. Protein-rich Greek yogurt will add richness and texture without as much fat as heavy cream—but heads up: it’s not ideal for baking.
- Coconut Cream. Best for Whipping. This dairy-free, vegan option is unique in both flavor and origin. Use it in curries, sauces and desserts—basically, for recipes that you wouldn’t mind coconut flavor added to.
- Mascarpone. Best for Sweet Sauces. Think of this fatty dairy product (up to 75% fat!) as the Italian version of cream cheese. It’s made from whole cream, cultures and acids, and with its high fat content, it’s extra creamy, indulgent and delicious.
- Sour Cream. Best for Cheesecakes. Also made from heavy cream, this is a perfect option for achieving the texture you’re after (especially in cheesecakes)—as long as you don’t mind the slightly “sour” taste.
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- Powdered Heavy Cream. Best for Convenience. Powdered heavy cream is dehydrated sweet cream solids that add richness to baked goodies, like these in-a-jiffy biscuits, as well as coffee, tea, soups and sauces.
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