What would be the best substitue for whipping cream?

[yorkshirepud]

Here are my options as I don't intend of running to the store ... too much to so, plus just did a big workout and quite frankly I'm being a little lazy ... :p ... so here's what in my fridge ...

Either ...

(1) Milk (1%)
(2) Sour Cream
(3) Cottage Cheese
(4) Fat free yoghurt

It's for Pasta Primevera from the May issue.

YP

[Ralph]

I don't have a clear-cut answer for you, unfortunately. In that recipe, the cream (though only 1/3 cup) is used as a bit of a thickener for the sauce and also to give it a creamy mouth-feel without loading up the calories. So, that being said, I wouldn't recommend cottage cheese or yogurt, and I be a little reluctant to use sour cream either (too thick). Perhaps mixing some flour or cornstarch with the milk to make a slurry would be better.

Nonetheless, here are some suggestions from Cook's Thesaurus:

"heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche (for making cream sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip) OR light cream (will not whip) OR evaporated milk (especially in cream sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese OR silken tofu (especially for ice cream--for directions, see the Tofu Ice Cream recipe posted by Veggie Unite!) Notes: Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Ultra-pasteurized whipping cream is harder to whip and has some unpleasant flavor notes."

[yorkshirepud]

thanks for that ralph ...

after reading that blurb from cook thesarus ... i just realised that I have tofu ... do you think that would be better than the milk/constarch combo ... for either one ... would I use equal parts for the substitute ... i.e 1/3 cup
yp

[Molli526]

Having made this, I would go for the milk/ flour route. I don't think tofu will work as well. You really don't want to go to the store? The cream made such a good sauce :)

[yorkshirepud]

thanks molli ... to be honest ... i don't like cream ... not in coffee ... not anywhere ... i find it too rich ... i'm the same with butter ... hate butter sauces and pasta tossed in it ... just ain't for me ...

yp

[Jewel]

In a savory dish that calls for heavy cream I always sub either Fat Free Half & Half or Lowfat Evaporated Milk. Both work very well, but the Evap milk is a bit thicker. I always get a smooth sauce and I've never noticed any big change in flavor! :)

[Molli526]

Originally posted by yorkshirepud
to be honest ... i don't like cream ... not in coffee ... not anywhere ... i find it too rich ... i'm the same with butter ... hate butter sauces and pasta tossed in it ... just ain't for me ...


Me too- not liking cream or butter sauces! DH really wanted this so that's why I made it. It is so good! It isn't a heavy sauce.

[yorkshirepud]

molli ... it does look delicious ... I am going to do the shrimp variation ... i think i'll go with the cornstarch/milk thing ... how much cornstarch do you think I should use ... ?

yp

[Molli526]

going from Ralph's post- I would say ( I am no expert on this) for 1/3 cup milk- 1 tsp flour or ~ 2/3 tsp cornstarch.

[lorilei]

You might actually try whipping a bit of milk with some sour cream. It's not quite the same as creme fraiche -- but it would probably work for this recipe in a pinch, and would offer some thickness and mouth-feel to the sauce...