I don’t know about you guys, but I am constantly in need of heavy cream for different things. Yet I never seem to have it. So a few years ago, I came across a heavy cream substitute. It’s not perfect, but it can get the job done in a pinch. And who in their right mind wants to go back to the store? Screw that.
Heavy Cream Substitute:
- 3/4 cup milk OR half and half
- 1/3 cup butter
- 1 tbsp flour (optional)
Step 01: Put the milk and butter in a saucepan. On medium heat, stir until the butter is melted and combined with the milk. Do not boil or simmer. If you’re using low fat or skim milk, add the flour. Otherwise, leave it out.
I actually used margarine for this post, because I was putting it in soup. Margarine will work OK with cooking, but not baking. If you need the heavy cream for baking, use butter. (Though, really, you should use butter anyway. Margarine just isn’t the same.)
This recipe can substitute one cup of heavy cream.
Yeah, that’s it!
You can put it in a container and store it in the fridge until you need it. Since the milk has been warmed, though, only keep it for about a week. Even if you put it back in the fridge, milk that has been exposed to heat for too long will spoil faster.
Well, that was short and sweet. So…. What’s your favorite use for heavy cream? Mine is cornbread!