Whipped Cream Substitute Recipes
HOMEMADE WHIPPED TOPPING RECIPE (COOL WHIP SUBSTITUTE)
Provided by Tracie at CleverlyInspired
Time 10m
Number Of Ingredients 3
Steps:
- Directions:
- Place metal mixing bowl in freezer for 10 minutes.
- Take bowl out of freezer and pour in whipping cream and powdered sugar.
- Whip for 2-3 minutes on medium high until light and fluffy.
- Add in vanilla and whip until combined.
- Store covered in fridge. Will keep fluffy for about 3 days.
- Makes about 4 cups of whipped topping.
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)
A great filling or topping for cakes and pies. Use wherever whipped cream is used in desserts. This recipe is based on the version from an old 'Commonsense Cookery Book"
Provided by Jubes
Categories Dessert
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a bowl and beat until thick like whipped cream.
- If the mixture curdles, continue to beat until smooth- it will come good again!
Nutrition Facts : Calories 301.1, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 164.2, Carbohydrate 25.2, Sugar 25.2, Protein 0.2
WHIPPED CREAM SUBSTITUTE
Name says it all. Putting this here for my personal reference as much as anything else. Hope someone can benefit from this.
Provided by MechanicalJen
Categories Low Cholesterol
Time 12m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine water, lemon juice and vanilla. Stir in nonfat dry milk poweder.
- Beat 5-10 minutes or until stuff. Add sugar. Beat 1-2 minutes.
- If topping should separate, beat again just before serving.
SUBSTITUTE WHIPPED CREAM
This is a great fat-free substitute for the real thing. You can also flavor it with vanilla, or any other flavored extract. You will need an immersion blender to make this.
Provided by PAMSTER2
Categories Desserts Frostings and Icings
Time 1h20m
Yield 6
Number Of Ingredients 3
Steps:
- Place milk in freezer for 1 hour. Remove and pour into a tall cylindrical container. Using an immersion blender, start at the bottom and slowly draw the blender up at a tilt. Gradually add confectioners' sugar while continuing to move blender up and down to build volume. When milk begins to form soft peaks, mix in vanilla extract. Serve immediately.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 18.2 g, Cholesterol 3.3 mg, Fat 0.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 68.8 mg, Sugar 18 g
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- In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
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- Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 -5 minutes,until it starts to become thick. You may have to stop the machine to scrape down the sides of the bowl at the very beginning to get the milk powder incorporated.
- Add the lemon juice and continue whipping on the highest speed for another minute, or two until it is thickened. Depending on your machine, this could take a little longer.
AWESOME VEGAN WHIPPED CREAM SUBSTITUTE - SEITAN IS MY MOTOR
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4.9/5 (8)Category DessertCuisine German
- Meanwhile place 450 ml of the soy milk in a small pot. In a small bowl, mix the remaining 50 ml soy milk with cornstarch, until the starch is dissolved.
- Bring the soymilk in the pot to a boil and once it boils, stir in cornstarch slurry. Cook for one minute until thickened. The mixture should resemble thick yoghurt.
- Remove from heat and add coconut oil. The mixture should still be very warm, so it can melt the oil. Stir until combined.
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4/5 (1)Category DessertCuisine AmericanTotal Time 10 mins
- Using a hand or stand mixer, beat cream, sugar, and vanilla on medium speed for about 3-4 minutes or until medium peaks form. (The cream will make a peak but the tops will curl over.)
9 SIMPLE WAYS TO MAKE A HEAVY CREAM SUBSTITUTE - TASTE OF HOME
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Estimated Reading Time 7 mins
- Milk + Butter. Best All-Purpose Heavy Cream Substitute. Since butter is made of the fat removed from milk, you can make your own heavy cream by adding the fat right back into your milk.
- Half-and-Half. Best for Cooking. As its name suggests, this coffee companion is half heavy cream, half milk—so it’s considerably less fatty than heavy cream.
- Evaporated Milk. Best for the Long Haul. With less than half the liquid of regular milk, this thick, cooked-down milk works well in place of heavy cream in cooking, especially in recipes in which the cream is added as a liquid ingredient.
- Greek Yogurt. Best for Reducing Fat. Mix together equal parts milk and Greek yogurt to substitute for heavy cream in sauces and savory recipes. Protein-rich Greek yogurt will add richness and texture without as much fat as heavy cream—but heads up: it’s not ideal for baking.
- Coconut Cream. Best for Whipping. This dairy-free, vegan option is unique in both flavor and origin. Use it in curries, sauces and desserts—basically, for recipes that you wouldn’t mind coconut flavor added to.
- Mascarpone. Best for Sweet Sauces. Think of this fatty dairy product (up to 75% fat!) as the Italian version of cream cheese. It’s made from whole cream, cultures and acids, and with its high fat content, it’s extra creamy, indulgent and delicious.
- Sour Cream. Best for Cheesecakes. Also made from heavy cream, this is a perfect option for achieving the texture you’re after (especially in cheesecakes)—as long as you don’t mind the slightly “sour” taste.
- Creme Fraiche. Best for Savory Sauces. You may not always have this in your fridge, but when you do, you’re in luck. Creme fraiche has a similar texture to sour cream but has a higher fat content, so it’s less likely to curdle.
- Powdered Heavy Cream. Best for Convenience. Powdered heavy cream is dehydrated sweet cream solids that add richness to baked goodies, like these in-a-jiffy biscuits, as well as coffee, tea, soups and sauces.
5 KEY SUBSTITUTES FOR HEAVY CREAM | SKILLSHARE BLOG
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- Milk (Gluten-Free, Keto-Friendly) For many dishes—like sauces or soups—you can substitute milk for heavy cream (and the reverse is generally true as well: you can usually substitute heavy cream for milk).
- Milk and Butter (Gluten-Free, Keto-Friendly) If you’re halfway through a recipe that calls for heavy cream and realize you have none in the fridge, you can substitute a mixture of milk and butter.
- Silken Tofu and Soy Milk (Vegan, Gluten-Free) Unlike firm tofu, silken tofu has a soft, creamy texture. By blending it with equal parts soy milk, you can create a smooth, thick liquid that you can use as a vegan substitute for heavy cream.
- Coconut Milk or Coconut Cream (Vegan, Paleo, Gluten-Free, Keto-Friendly) What is a substitute for heavy cream if you follow a special diet? Coconut milk is a perfect vegan heavy cream alternative, but it’s also perfect for people who adhere to paleo, gluten-free, or keto diets.
- Sour Cream (Gluten-Free, Keto-Friendly) Sour cream has a high enough fat content—about 20%—to make it a good substitute for heavy cream in some savory recipes, such as soups or chili.
THE 10 BEST SUBSTITUTES FOR HEAVY CREAM - HEALTHLINE
From healthline.com
- Milk and Butter. Combining milk and butter is an easy, foolproof way to substitute for heavy cream that’ll work for most recipes. The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream.
- Soy Milk and Olive Oil. For a vegan, dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.
- Milk and Cornstarch. If you’re looking for a low-fat, low-calorie alternative to heavy cream, this combination may work well for you. Cornstarch is used to thicken milk to help reproduce the texture of heavy cream.
- Half-and-Half and Butter. In a pinch, half-and-half cream combined with butter can be a simple substitute for many recipes that require heavy cream. In fact, half-and-half is made from whole milk and cream, but it has about a third of the fat of heavy cream.
- Silken Tofu and Soy Milk. Like regular tofu, silken tofu is made from condensed soy milk that has been formed into solid white blocks. However, silken tofu has a softer consistency and can easily be blended into a high-protein, dairy-free replacement for heavy cream.
- Greek Yogurt and Milk. A mixture of Greek yogurt and whole milk is another alternative to heavy cream that will help you thicken up your recipes. Greek yogurt is high in protein and can provide a healthy twist to your finished product by increasing the protein content.
- Evaporated Milk. Evaporated milk is a canned, shelf-stable milk product with about 60% less water than regular milk. Thus, it’s thicker and creamier than milk and can be an easy lower-calorie alternative to heavy cream in some recipes.
- Cottage Cheese and Milk. Cottage cheese is made from the curds of cow’s milk. It is high in protein and many micronutrients, making it a healthy substitute for heavy cream.
- Coconut Cream. Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream. While it can be purchased pre-made, it’s also simple to make at home using coconut milk.
- Cream Cheese. Cream cheese is a type of fresh cheese made from milk and cream. Though it’s most often used as a spread for bagels and a star ingredient in cheesecakes, it can also make a good substitute for heavy cream in some recipes.
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