I am making a chocolate glaze for a cake and it calls for 1/3 cup whole milk. All I have in the house is 2% and 18% table cream. Can i substitue the 2% or make a combination of the milk and cream to thicken it up? And will it affect the glaze?
Its not a professional cake, just for the family!
You could probably use half cream and half 2% milk. I'm sure it would come out fine.
I agree - whole milk is usually 4% so adding some 18% cream should up the fat content.