I started making my cakes and we're out of milk, the recipe calls for 1 3/4 cups milk. I live out of town so driving for an 1/2 hour to get milk is not really something I want to do at 10pm. I do have heavy cream...would that work or should I just suck it up and get the milk?
So angry that I stopped at the store and no one from home said we needed milk when I asked. AGH
I would use water. I would not use heavy cream.
It's probably too late, but just in case...equal parts cream and water is NOT the same as milk (but hey, it might be better!). That's actually even fattier than Half & Half. A closer approximation would be 1.5 tablespoons cream and the rest water.
This is all based on what I think I remember reading, so I might be off, but here it is (for nerds like me who like to do the math): Heavy cream is 36-40% butterfat, half and half is about 11% butterfat, and whole milk is 3.25% butterfat. Mixing equal parts cream and water would give you about 19% butterfat, which is a lot more than the 3.25% you're looking for.
On a side note, I once used heavy cream in Kraft Mac & Cheese when we were out of milk (I did cut down the butter a lot), and it was amazingly creamy, though the "cheese" flavor was somewhat muted.
Good luck, and let us know what you did and how it turns out.
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