"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Thread Tools Display Modes
Old 01-30-2014, 11:41 AM   #1
Assistant Cook
Join Date: Jan 2014
Location: in a state of question
Posts: 21
Substitution question for heavy cream


i am about to bake a recipe which i used to use many years ago, from the Joy of cooking.. Dear Irma( author of the Joy) was indeed the first "Queen of cookbooks".. and her recipes are superb .. and i loved all the additional information in her cookbooks like measuring information , etc.

but something I do not recall seeing in her 'substitutions for ingredients list'

was: substitutes for heavy cream.

I am about to make an apple crisp, using crushed zweiback ground with almonds as a crust. other ingredients in the crust are butter.. heaps.

i guess as this is a rather dry crust, she recommends using a half cup of heavy cream..

my question
can i subsitute a half cup of yogurt or greek yogurt for the heavy cream.

many thanks


yummy tummy is offline   Reply With Quote
Old 01-30-2014, 11:58 AM   #2
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,788
Yeah, I think you could. Should be similar viscosity. Let us know how it comes out.

I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-30-2014, 01:16 PM   #3
Head Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 1,965
You could, but I think I'd thin it out a bit. The heavy cream we get is way thinner than any yogurt I've ever seen.

You can also substitute evaporated milk for cream as well.
medtran49 is offline   Reply With Quote
Old 01-30-2014, 04:35 PM   #4
Assistant Cook
Join Date: Jan 2014
Location: in a state of question
Posts: 21
Thanks Medtran and sparrowgrass. Was waiting for couple of answers ..just to make sure.

Thanks again for your time
yummy tummy is offline   Reply With Quote
Old 01-30-2014, 04:39 PM   #5
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,455
I would thin it out a bit, too.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-30-2014, 04:45 PM   #6
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I would think yogurt or sour cream would add a citrusy flavor. It might be good.

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-20-2014, 08:05 PM   #7
Assistant Cook
Join Date: Jan 2014
Location: in a state of question
Posts: 21
tried it.. undiluted.. it worked like a charm ( yogurt substituted for heavy cream) .. did add a certain tartness. offset it with a bit of added sugar.
( used coconut sugar) (new) (mmm..very good )

thanks again
yummy tummy is offline   Reply With Quote
Old 02-20-2014, 09:13 PM   #8
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,097
I'm late to the party for this crust yummy, but I've substituted half and half successfully for heavy cream. Mind you it's only in recipes for scones and a cream-of soups, but I've really noticed no difference. In the case of scones I first tried them with heavy cream, then light. Finally, when I took it all the way down to half and half, we decided that the taste and texture were indistinguishable from the high fat version to the low.

Hope this helps you too.
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 02-21-2014, 09:53 AM   #9
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
It is big difference between heavy cream versus half and half, those two are nearly the same product. And heavy cream versus yogurt, these two are totally different product. Not to say that you cannot use them as substitute, but the end result will be different. I am not saying it will wrong, or not taste good, it will simply be different.

You are what you eat.
CharlieD is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:50 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.