Out Of Heavy Whipping Cream..now What!

Baking By monkeny Updated 14 Jul 2009 , 1:28pm by peg818

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monkeny Posted 3 Jul 2009 , 9:11pm
post #1 of 6

What can I use in place of this?? Or do I just need to go to the store icon_cry.gif ?

5 replies
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peg818 Posted 4 Jul 2009 , 1:01am
post #2 of 6

depends on what its being used for, but i sub alot with 1/2 cup whole milk and a stick of butter

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JanH Posted 6 Jul 2009 , 1:52am
post #3 of 6

Just what peg818 said. icon_smile.gif

Here's an emergency substitute for baking/cooking:

http://www.cdkitchen.com/features/tip/402/Cream-40Percent-fat-Whipping-Cream-Substitute

HTH

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rocketmom1985 Posted 14 Jul 2009 , 12:43am
post #4 of 6

Hmmm...the CD cooking sites says 1/3 cup butter and 3/4 cup milk...or is the stick butter and 1/2 cup milk a better sub as listed here...just wonderin'
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rocketmom1985 Posted 14 Jul 2009 , 12:45am
post #5 of 6

Hmmm...the CD cooking sites says 1/3 cup butter and 3/4 cup milk...or is the stick butter and 1/2 cup milk a better sub as listed here...just wonderin'
icon_confused.gif

peg818 Cake Central Cake Decorator Profile
peg818 Posted 14 Jul 2009 , 1:28pm
post #6 of 6

depends on what your making, when making a ganache i sub the 1 stick butter to 1/2 cup whole milk. And it works just fine.

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