Heavy cream

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

movielady38

Assistant Cook
Joined
Dec 12, 2008
Messages
6
I'm making fudge and i forget to buy heavy cream is there a way to make heavy cream. or maybe a subsitute?:(
 

sattie

Washing Up
Joined
Jan 16, 2006
Messages
5,296
Location
Texas
Hey, I have no idea about a substitute, but I'm sure our resident bakers will be responding soon.

Just wanted to welcome you to DC!!
 

Maverick2272

Washing Up
Joined
Jan 20, 2008
Messages
5,093
Location
Cicero, IL
I am not exactly sure how it will effect your fudge, but we have used half n half before or evaporated milk. The worry here would be that neither would be heavy enough for the fudge to be as dense as it should be or set up as it should.
 

Poppinfresh

Senior Cook
Joined
Mar 8, 2006
Messages
496
Just for future reference--not only are there substitutes, but they're a lot healthier than using heavy cream.

1) Use skim milk and add corn starch
2) The most common substitute is ricotta cheese. Some people use cottage cheese. Some mix the two.
3) evaporated milk + some vanilla extract.

All will substitute for heavy cream.
 

Michelemarie

Executive Chef
Joined
Dec 26, 2005
Messages
2,614
Location
Suburb of Chicago, IL
Just for future reference--not only are there substitutes, but they're a lot healthier than using heavy cream.

1) Use skim milk and add corn starch
2) The most common substitute is ricotta cheese. Some people use cottage cheese. Some mix the two.
3) evaporated milk + some vanilla extract.

All will substitute for heavy cream.


I have been in the situation before, can you tell me how much corn starch to how much skim milk?
 

Poppinfresh

Senior Cook
Joined
Mar 8, 2006
Messages
496
I have been in the situation before, can you tell me how much corn starch to how much skim milk?

I believe the ratio is 1t per 1/2c of milk, but I'd have to go look it up to be certain. I tend to substitute it with one of the cheeses, which is a 1:1 ratio.
 

black chef

Senior Cook
Joined
Jul 2, 2006
Messages
383
i'm blessed with having a local dairy nearby... allowing me to get all my butter, cream, milk, etc., fresh or as they say, "12 hours out of the cow."

i also live 2 miles away from one of the largest farmer's markets in the area... got my hands on some mirlitons (vegetable pears or chayotes) today and made a nice shrimp, crabmeat, and mirliton casserole.
 

Neeney

Senior Cook
Joined
Dec 14, 2008
Messages
148
Location
NorthCentral Illinois
Just for future reference--not only are there substitutes, but they're a lot healthier than using heavy cream.

1) Use skim milk and add corn starch
2) The most common substitute is ricotta cheese. Some people use cottage cheese. Some mix the two.
3) evaporated milk + some vanilla extract.

All will substitute for heavy cream.

Will #3 then make a VERY GOOD substitute for making ice cream? Wouldn't that be amazing!

Here's a great site for substitutions: Cook's Thesaurus
 

Jeekinz

Washing Up
Joined
Oct 23, 2006
Messages
4,630
Location
New Jersey
i do have a carton of whipping cream is that the same?

Heavy cream and whipping cream or heavy whipping cream are the same. Just different names from different companies. I think it a regional thing too, however, I can find both in my area.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,838
Location
Massachusetts
Fyi

Creams are categorized by their percentage of milk fat.


Heavy cream has a milk fat content of between 36 and 40%
Light whipping cream, 30 to 36%
Light cream (also called coffee or table cream) 18 to 30%
Half and half is 10 to 12% milk fat.
Whole Milk is 3.7% milk fat.
Then there are 2% and 1% milks and...
Skim, which must be less than 0.5% milk fat.
 

black chef

Senior Cook
Joined
Jul 2, 2006
Messages
383
Creams are categorized by their percentage of milk fat.


Heavy cream has a milk fat content of between 36 and 40%
Light whipping cream, 30 to 36%
Light cream (also called coffee or table cream) 18 to 30%
Half and half is 10 to 12% milk fat.
Whole Milk is 3.7% milk fat.
Then there are 2% and 1% milks and...
Skim, which must be less than 0.5% milk fat.

agreed.

there is a difference btw cream and heavy whipping cream and from what i've learned recently, there's also a big difference on the quality of the cream.

the heavy cream i get here from the local dairy is 40%+ in milkfat, and it adds a richness that is just plain sinful.
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
Remember also that unsalted butter is the fat that's been removed from the cream. In fact, there are a great many fudge recipes that call for the use of condensed milk and butter, versus cream. The condensed milk contains more milk solids (wugars and protien) for a richer flavor, while the butter adds a rich mouth-feel/texture to the fudge, making it melt in the mouth like a good, tempered chocolate.

Seeeeeeya; Goodweed of the North
 
Top Bottom