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1/3 cup butter plus 3/4 cup of milk can be substituted for 1 cup of cream, in baking or cooking. It will not whip up for whipped cream but tastes great in sauces and baking recipes!
If the question is regarding a pareve substitute for whipping cream, there are many kosher non-dairy substitutes, mainly edible oil products.
Wiki User
∙ 13y ago
Wiki User
∙ 13y agoIf you are planning on WHIPPING the cream, say to make whipping cream for a dessert, there really isn't a substitute you could make at home. There are of course commercial substitutes that are made with oil, but you're far better off using the real thing. You also shouldn't substitute for cream when baking, because the ratios in baking for flour, fats, proteins, leavening agents and the like are temperamental, and its best not to tamper with them unless you know what you are doing.
If you have a cooking recipe that calls for heavy cream, however, such as for a cream soup, or adding to a sauce, you can substitute either milk, half and half or light cream, and just add a few tablespoons of butter. I believe the ratio is three tablespoons of butter to each cup of milk to approximate heavy cream, if you are using light cream, you could probably reduce the butter to two tablespoons per cup.
Wiki User
∙ 14y agoApparently you can whip dry evaporated milk into whipping cream according to the label, so I have dry powdered milk on hand and have used that to substitute and it works fine. I realize you probably don't have this on hand either, but get some to use in a pinch like this!
Wiki User
∙ 11y agoIt depends on the recipe and how it's to be used. Assuming by whipping cream you mean double cream or heavy cream, which is then whipped and then folded into a recipe. For this only a suitable substitute like Cool Whip or dream whip non dairy whipped toppings will do. For injecting into pastries, bavarian creme, or mousse or an instant pudding (prepared custard powder for Canadians and Europeans) could be substituted, or again the non dairy toppings. For topping a cake or pie, in addition to the above, a meringue [whipped egg whites] could work as a good substitute. For the heavv or double cream being used unwhipped in a recipe possibly a light cream could be used, though for thickening corn starch might be needed.
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∙ 14y agoCool whip is a good substitute.
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∙ 13y agocreme fresh
Cynthia Hathaway
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Can you substitute cool whip for whipping cream?
Depending on the recipe, cool whip should in most cases be interchangeable with whipping cream as a lower calorie substitute. Cool whip is an imitation of whipped cream, called "whipped topping" by its manufacturers.
With what can you substitute mascarpone cheese in a recipe?
You can substitute 1 cup Mascarpone cheese with 1 cup cream cheese beaten with 1/4 cup heavy whipping cream.
Is heavy whipping cream same as whipping cream?
Yes; unless the recipe specifies "light," use heavy whipping cream.
If you dont have whipping cream for a recipe what can you use in place of it?
Double cream
Can you use half heavy whipping cream and half of half and half for an icing recipe that calls for whipping cream?
yes
Can whipping cream be used as a substitute for light cream?
You can do anything you like in cooking. However, this particular substitution is not ideal. Whipping cream is a heavy cream, not a light cream. A mixture of whipping cream and milk would be a better substitution.
What can you substitute for whipping cream that is a good nutrient?
the answer would be egg whites it has all the nutrients you need just better than whipping cream
Can buttermilk be used for a recipe that calls for heavy whipping cream?
yes you can
What can you substitute for Brie in a recipe?
cream cheese
Recipe calls for cream?
refers to heavy cream/ whipping cream (not whipped cream!!). buy it in the dairy section. usually in pint sizes.
What can you substitute for whipping cream?
If you are planning on WHIPPING the cream, say to make whipping cream for a dessert, there really isn't a substitute you could make at home. There are of course commercial substitutes that are made with oil, but you're far better off using the real thing. You also shouldn't substitute for cream when baking, because the ratios in baking for flour, fats, proteins, leavening agents and the like are temperamental, and its best not to tamper with them unless you know what you are doing. If you have a cooking recipe that calls for heavy cream, however, such as for a cream soup, or adding to a sauce, you can substitute either milk, half and half or light cream, and just add a few tablespoons of butter. I believe the ratio is three tablespoons of butter to each cup of milk to approximate heavy cream, if you are using light cream, you could probably reduce the butter to two tablespoons per cup.
Can you substitute heavy whipping cream for heavy cream when making homemade ice cream?
yes it just makes the iced cream more heavier
