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How to Substitute Cream

    Thick cream (the milk will thicken during processing and the fat-rich part will rise) increases the richness and creaminess of the food. Its milk fat content ranges from at least 36% of Substitute heavy cream to at least 30% of pure cream (which can be used interchangeably in the formula without adverse effects). From homemade cake recipes to rich winter soups, cream is a real staple in the kitchen and should be taken with you. When reading the recipe, make sure you also have baking powder. If not, please check the spare baking powder.

    But what if you don’t have cream? Try to buy one of these heavy cream substitutes. Remember, taste and fat content determine the safe choice. For example, milk cannot maintain its structure when whipped because it does not have enough fat. Therefore, using it as a dessert filling is not an ideal choice, and the seasoning cannot be put in the pot. Experience has shown that the higher the fat content, the more likely you are to use one of these alternatives under heat. In addition, due to different thickness, acidity and water content, the results may vary. Also, it may be difficult to replace heavy cream substitutes with baking recipes one-to-one, so please investigate first. These are the nine best heavy cream substitutes.

    Quick Tips to Substitute Cream

    This is a quick list of simple alternatives. For more ideas and recipes for cream substitutes in my own kitchen, see Free Dairy Products: Guides and Recipes. The second edition has been greatly expanded!

    Half & Half

    Coconut Creamer: Let a can of full-fat coconut milk stand for about 30 minutes. If the room temperature is high, put it in the refrigerator. The coconut cream goes up and can be easily scooped up. Mix 1 part of coconut cream with 1 part of sugar-free or pure soy, rice or oat milk to halve the required amount.

    Instant Soy Creamer: Mix part of silken tofu with part of unsweetened or pure soy, rice or oat milk to make half of the required amount.

    Light Dairy Cream

    Low-fat soy cream alternative: Blend silken tofu until smooth. If your seasoning or soup needs a thickener, it’s an alternative to milk or cream. Choose a soft variety to get a light “cream”. Tofu puree can replace whipped cream in a 1: 1 ratio. This is a healthier, lower-fat option.

    Equivalent to milk + whipped cream: Mix 3/4 cup soy milk or rice milk with 1/4 cup melted non-dairy margarine or oil (use light olive oil for cooking). According to your recipe, this is equivalent to 1 cup of light cream.

    How to Use Heavy Cream Substitutes

    Replace the heavy cream cup with a replacement cup.

    This replaces a cream with the right taste, thickness and volume, making it very suitable for seasonings, casseroles and soups. It is important to note that this replacement is not whipped. So when you try to use it to make ice cream or whipped cream, you are very disappointed. If you’re making a recipe that requires whipped cream, use the alternatives below or buy a real bottle. With low-fat milk, the mixture is thinner than needed. You can thicken it by adding a tablespoon of flour.

    Heavy Dairy Cream

    Coconut cream: a versatile food like this! Put a can of full-fat coconut milk in the refrigerator (about 1 hour). The coconut cream rises easily and easily. It should be thick, swallowable and not runny. To replace the cream in the recipe, use the same amount of coconut cream instead of dairy cream. This is especially effective for seafood and chicken sauce. You can buy coconut cream, but it still needs to be cooled and calmed, and the amount of cream may be less than the amount of high-quality coconut milk. Please refer to my coconut milk guide for clarification.

    Alternative to low-fat soy cream: blend silky tofu until smooth. When sauces and soups need thickeners, it can be a good substitute for cream. To get a thick “cream”, choose one or very difficult variety. You can replace fresh cream with tofu puree at a ratio of 1:1, which is a healthier and lower fat option. But this will not whipped.

    Heavy cream equivalent to milk + oil: Mix 2/3 cup of soy or rice milk with 1/3 cup of melted non-dairy margarine or oil (I like very light olive oil cooking). This is equivalent to a cup of heavy cream in your recipe, but without whipping.

    Never Run Out of Heavy Cream Again

    If you don’t seem to have thick cream when you need it, buy a carton and freeze it. This is the best way to freeze butter. Another option is to add a powdered heavy cream container to the pantry. It works like milk powder. Measure your needs. Add water and you will run. You can make as many things as you want, so you don’t have to worry about running out or wasting it. You may not find this item in a grocery store, but it can be easily purchased online and is worth buying.

    Try These Other Heavy Cream Substitutes

    Our favorite heavy cream alternatives include evaporated milk and half the sugar. Both have a creamy feel and flavor similar to heavy cream, but are low in calories and fat. Whipped cream is about the same product with a 5% reduction in milk fat, so it can also be used in place of heavy cream. Know that your recipe may not be as thick or decadent as a thick cream. But I believe these silky alternative creams won’t let you down.

    Can You Freeze Heavy Cream?

    I was surprised to find that the answer to whether it is possible to freeze fresh cream is yes. Fresh cream stays fresh in the refrigerator for about a month, but it may be too much, especially during the holidays. Frozen whipped cream is an easy way to store the product: pour 1 tablespoon. Put fresh cream in each cube of the ice tray and freeze. Thaw the butter cubes in advance, or immediately add them to the warm soup to increase the buttery flavor. If you use this method, consider the basic conversion: 4 tablespoons. Every ¼ cup. You can also freeze 1 pint or 1 quart of whipped cream in the package. The cream will swell when frozen, so pour in about ½ cup of heavy cream to make room.

    Sour Cream

    Soy Sour Cream: Hard silky tofu, when mixed, is highly consistent with sour cream and can be used in pure cream or jazz sauces to give it a sour cream-like flavor. See the recipe below for some variations of tofu yogurt.

    Nuts Sour Cream: As a delicious alternative to soy-free sour cream, I like to make sour cream based on cashew nuts and sunflower seeds. For my staple food recipe, see Free Dairy Products: Guidelines and Recipes.

    Coconut Sour Cream: Not currently on the market, but Go Dairy Free: The Guide and Cookbook has a new recipe.

    Vegan Yogurt: As an alternative to 1: 1 yogurt, use regular unscented dairy-free yogurt. Ideal for dipping sauces and salad dressings.

    Coconut Milk

    I’ve loved “delicious and tasty coconut milk” (which is regular coconut milk, but in sterile packaging) for many years, but it’s now discontinued. However, these other brands tend to produce many creams. Remember that coconut milk drinks are used to drink grains. It’s too thin to use in formulas that require coconut milk or coconut cream.

    Silken Tofu

    The only brand used is Sennu. It is sold in sterile packaging that preserves food at room temperature, but in some stores, it is still sold in cold storage areas. For these types of recipes, avoid using silk tofu brands that are refrigerated in water.

    Neutral Oil

    You may want to use avocado or extra virgin olive oil as a nutrient, but their strong flavors may overwhelm these recipes. These options are often seamless.

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