Substitute for heavy cream?

Bers · 09-14-2006, 12:27 PM

What can I use to substitute for heavy cream in recipes?

zeraspride · 09-14-2006, 01:03 PM

That's a good question if anyone has the answer, I'd be interested to know. I'm bad I always use heavy cream. I know I can't keep using it so liberally forever so I need to find a good substitute.

Bers · 09-14-2006, 01:55 PM

I love creamy soups and sauces. Half & half just doesn't have the same thickness. It seems like I've heard of people blending up cottage cheese and mixing with half & half. Anyone ever heard of that?

rose1 · 09-14-2006, 06:11 PM

I think you are just going to have to learn to live without heavy cream (mostly). Half and half works in recipes, get the real stuff, not ff. (Read the label on the ff stuff and you'll see why. Still, half and half is pretty fatty. Blended cottage cheese or ricotta cheese adds thickness and if you are making a soup like broccoli, cauliflower, squash, etc, you can blend some of the veggies. We basically don't do sauces anymore.

Now, there are times when nothing else will do, ike when you're making ganache. So you have it once or twice a year.

zeraspride · 09-15-2006, 06:17 AM

Once or twice a year? Does that mean I can't walk on the Beach anymore since I have it once or twice a week? Ha! I guess that's why I tetter between the Beach and Atkins. I just wonder how long this good weight loss will keep up eating it. I'm sure I'll have to eventually give up the heavy cream, cheese and sausage. It's tough but it can be done! Thanks Rose!

rose1 · 09-15-2006, 05:58 PM

Quote:

Originally Posted by zeraspride

Once or twice a year? Does that mean I can't walk on the Beach anymore since I have it once or twice a week? Ha! I guess that's why I tetter between the Beach and Atkins. I just wonder how long this good weight loss will keep up eating it. I'm sure I'll have to eventually give up the heavy cream, cheese and sausage. It's tough but it can be done! Thanks Rose!

I was talking about the ganache. We make a really low carb choc torte for birthdays and top it with ganache. Really low carb and really NOT low cal.

Seriously, I think there are times when nothing else but the real thing will do. (Like butter) We just make sure those times are few and very far apart.

emel · 09-25-2006, 06:46 AM

Substituting evaporated lowfat or fatfree milk for heavy cream works in a lot of recipes, including ganache.

You can also whip it and sweeten it to use as whipped cream, but it won't hold--goes flat in about 40 minutes.

zeraspride · 09-25-2006, 07:53 AM

Thanks so much for the comment about the evaporated milk. I used 2% evaoprated milk last night in one of Linda Sue's egg casseroles and it turned out yummy for half the calories!

SNuGGiE · 10-03-2006, 05:37 PM

You could also use milk, yogurt or a combination of the two. I made a Linda Sue casserole w/ milk instead of hvycream and it worked but it was runny. I just kinda drained the juice before eating......haha. It tasted fine and everything.....

emel · 10-04-2006, 06:56 AM

yes snuggie, and you reminded me of a little trick from my restaurant days:

Use milk instead of cream in soups (particularly cream of mushroom or cream of asparagus) and then when soup is almost ready, take pot off heat, and remove and slightly cool about a cup of the liquid. add egg yolks to the cup of liquid, beat well, then slowly add back into pot of soup. It enriches it and thickens it a bit.

rose1 · 10-04-2006, 08:22 AM

Quote:

Originally Posted by emel

yes snuggie, and you reminded me of a little trick from my restaurant days:

Use milk instead of cream in soups (particularly cream of mushroom or cream of asparagus) and then when soup is almost ready, take pot off heat, and remove and slightly cool about a cup of the liquid. add egg yolks to the cup of liquid, beat well, then slowly add back into pot of soup. It enriches it and thickens it a bit.

This is a GREAT tip.

Minkey · 10-07-2006, 08:59 AM

Hi, I make a super good low carb coleslaw that called for 1/4 cup of heavy cream. I now use no carb, no cal coffee creamer powder with 1/4 cup of water, and substitute the mayo with some zero fat plain yogurt, low fat mayo a tbls. or so of full fat mayo for the taste. Works great!

Joycelyn · 10-15-2006, 01:31 PM

I am not on South Beach, I'm on Rob Thompson's Glycemic Load diet which is similar, but I struggled with the same problem. For me, substituting whole milk evaporated milk for heavy cream is a perfect substitute. I found evaporated low fat and nonfat milks did not have the same rich creaminess. Also, I found the quality differed by brands. My generic store brand (Ralphs supermarket) was awful in taste, but good old Carnation brand is perfect every time.

So far I've used it in recipes, and also use it in my tea. It's so rich a little goes a long way, 2 tb. are all I need in a huge mug of tea.

On my diet I can use heavy cream if I want to, but let's face it, calories count in the end (although I don't count them!), and when I found out evaporated whole milk contains half the calories of heavy cream, I went for it!

chefpaulie22 · 05-03-2009, 11:38 AM

A great substitution for Heavy Cream is silken tofu, pureed in a blender. It provides the same thickness and mouth feel while providing added protein and nutrients with out the high amount of saturated fat and cholesterol. They can be substituted cup for cu once pureed down and then incorporated the same way heavy cream would be in a recipe. You also dont have to cook it out completely or worry about it curdling like heavy cream would in a soup.

09-14-2006, 12:27 PM	#1
Bers Junior LCF Member Join Date: Jun 2005 Location: Central Ohio Posts: 5 Gallery: Bers Stats: 205/199/130 WOE: South Beach Start Date: 5/31/05	Substitute for heavy cream? What can I use to substitute for heavy cream in recipes?

09-14-2006, 06:11 PM	#4
rose1 Way too much time on my hands! Join Date: Jun 2005 Location: Tennessee Posts: 15,967 Gallery: rose1 WOE: Vegetarian version of SB Start Date: June, 2005	I think you are just going to have to learn to live without heavy cream (mostly). Half and half works in recipes, get the real stuff, not ff. (Read the label on the ff stuff and you'll see why. Still, half and half is pretty fatty. Blended cottage cheese or ricotta cheese adds thickness and if you are making a soup like broccoli, cauliflower, squash, etc, you can blend some of the veggies. We basically don't do sauces anymore. Now, there are times when nothing else will do, ike when you're making ganache. So you have it once or twice a year. __________________ One of the SNARK Sisters - hitting goals right and left! ~~~~~~~~~~~~~~~~~~~~~~~~ If you're Knitting, you're not Eating! ~~~Proud Knitter For~~*~ The Ships Project- Supporting America's Troops Deployed in the War on Terror- One stitch at a time! http://www.theshipsproject.com

05-03-2009, 11:38 AM	#14
chefpaulie22 Junior LCF Member Join Date: May 2009 Posts: 1 Gallery: chefpaulie22	Heavy Cream Substitute A great substitution for Heavy Cream is silken tofu, pureed in a blender. It provides the same thickness and mouth feel while providing added protein and nutrients with out the high amount of saturated fat and cholesterol. They can be substituted cup for cu once pureed down and then incorporated the same way heavy cream would be in a recipe. You also dont have to cook it out completely or worry about it curdling like heavy cream would in a soup.

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09-14-2006, 01:03 PM	#2
zeraspride Very Gabby LCF Member!!! Join Date: Dec 2003 Location: Ohio Posts: 3,099 Gallery: zeraspride Stats: Highest 282.5 CW: 258 GW: 160 WOE: low to moderate carbs Start Date: 12/01/03 - restart October 2009	That's a good question if anyone has the answer, I'd be interested to know. I'm bad I always use heavy cream. I know I can't keep using it so liberally forever so I need to find a good substitute.

09-14-2006, 01:55 PM	#3
Bers Junior LCF Member Join Date: Jun 2005 Location: Central Ohio Posts: 5 Gallery: Bers Stats: 205/199/130 WOE: South Beach Start Date: 5/31/05	I love creamy soups and sauces. Half & half just doesn't have the same thickness. It seems like I've heard of people blending up cottage cheese and mixing with half & half. Anyone ever heard of that?

09-15-2006, 06:17 AM	#5
zeraspride Very Gabby LCF Member!!! Join Date: Dec 2003 Location: Ohio Posts: 3,099 Gallery: zeraspride Stats: Highest 282.5 CW: 258 GW: 160 WOE: low to moderate carbs Start Date: 12/01/03 - restart October 2009	Once or twice a year? Does that mean I can't walk on the Beach anymore since I have it once or twice a week? Ha! I guess that's why I tetter between the Beach and Atkins. I just wonder how long this good weight loss will keep up eating it. I'm sure I'll have to eventually give up the heavy cream, cheese and sausage. It's tough but it can be done! Thanks Rose!

09-25-2006, 06:46 AM	#7
emel Blabbermouth!!! Join Date: Apr 2003 Location: Virginia Posts: 7,199 Gallery: emel Stats: 150/131/125 WOE: Atkins OWL Start Date: Sept 2006	Substituting evaporated lowfat or fatfree milk for heavy cream works in a lot of recipes, including ganache. You can also whip it and sweeten it to use as whipped cream, but it won't hold--goes flat in about 40 minutes.

09-25-2006, 07:53 AM	#8
zeraspride Very Gabby LCF Member!!! Join Date: Dec 2003 Location: Ohio Posts: 3,099 Gallery: zeraspride Stats: Highest 282.5 CW: 258 GW: 160 WOE: low to moderate carbs Start Date: 12/01/03 - restart October 2009	Thanks so much for the comment about the evaporated milk. I used 2% evaoprated milk last night in one of Linda Sue's egg casseroles and it turned out yummy for half the calories!

10-03-2006, 05:37 PM	#9
SNuGGiE Senior LCF Member Join Date: May 2006 Location: Seattle, WA Posts: 401 Gallery: SNuGGiE	You could also use milk, yogurt or a combination of the two. I made a Linda Sue casserole w/ milk instead of hvycream and it worked but it was runny. I just kinda drained the juice before eating......haha. It tasted fine and everything.....

10-04-2006, 06:56 AM	#10
emel Blabbermouth!!! Join Date: Apr 2003 Location: Virginia Posts: 7,199 Gallery: emel Stats: 150/131/125 WOE: Atkins OWL Start Date: Sept 2006	yes snuggie, and you reminded me of a little trick from my restaurant days: Use milk instead of cream in soups (particularly cream of mushroom or cream of asparagus) and then when soup is almost ready, take pot off heat, and remove and slightly cool about a cup of the liquid. add egg yolks to the cup of liquid, beat well, then slowly add back into pot of soup. It enriches it and thickens it a bit.

10-07-2006, 08:59 AM	#12
Minkey Senior LCF Member Join Date: Apr 2003 Location: beautiful Key West! Posts: 67 Gallery: Minkey WOE: Atkins Start Date: 4/02	Hi, I make a super good low carb coleslaw that called for 1/4 cup of heavy cream. I now use no carb, no cal coffee creamer powder with 1/4 cup of water, and substitute the mayo with some zero fat plain yogurt, low fat mayo a tbls. or so of full fat mayo for the taste. Works great!

10-15-2006, 01:31 PM	#13
Joycelyn Senior LCF Member Join Date: Feb 2004 Posts: 860 Gallery: Joycelyn	I am not on South Beach, I'm on Rob Thompson's Glycemic Load diet which is similar, but I struggled with the same problem. For me, substituting whole milk evaporated milk for heavy cream is a perfect substitute. I found evaporated low fat and nonfat milks did not have the same rich creaminess. Also, I found the quality differed by brands. My generic store brand (Ralphs supermarket) was awful in taste, but good old Carnation brand is perfect every time. So far I've used it in recipes, and also use it in my tea. It's so rich a little goes a long way, 2 tb. are all I need in a huge mug of tea. On my diet I can use heavy cream if I want to, but let's face it, calories count in the end (although I don't count them!), and when I found out evaporated whole milk contains half the calories of heavy cream, I went for it!