I have recipe that calls for 1/2 and 1/2 and all I have is 2% and heavy cream.
So my question is this, can I use say 1/2 the amount called for but sub heavy cream and add same amount of 2% to it to equal 1/2 & 1/2 ?
Or can I add water to heavy cream to make it more fluid?
I am trying to avoid going out in this pelting rain we are blanketed beneath but dont wanna ruin a good recipe either.....
Thank much in advance for any ideas and or advice....
I would go for it...with the milk/cream mixture.
thanks, that was my first thought but cant find any recommendations in anyof my cooking/baking books, not Alton, not cakelove, Kerry Vincent, Debbie brown, Toba Garrett, mike's amazing cakes, heck I was even contemplating shootin an email to Duff!!!!
I even went through my cake bible and American institute of culinary arts books.
Wore myself out looking!
I never buy half and half, it goes to waste. I always just mix up my own and have never had any trouble.
Just use milk and cream that's what I usually do. Thats pretty much what it is anyway. I also read somewhere that evaporated milk can be used as a substitute as well. I haven't tried it but, who knows it might just work.