View Full Version : Substitution for Heavy Whipping Cream
03-13-2006, 12:22 PM
Hello...I just have a quick question, I am hoping you can help me with. I have a Martha Stewart recipe for a Pasta Sausage dish that sounds good to me but it calls for heavy whipping cream and I am wondering if I can substitute fat-free half and half with the same results? It is a recipe suitable for freezing so my plan is to make it and freeze it but don't want to mess it up either. I just don't want all the fat and calories that go along with the whipping cream. What do you think?
03-13-2006, 12:52 PM
I've used evaporated skim milk in recipes calling for heavy whipping cream without any problems.
03-13-2006, 02:11 PM
Well, I guess it depends on the recipe and how you define "same results". If you want it to taste exactly the same, I'd doubt it will work well, especially if heavy cream is a predominant ingredient in the dish. I'd say you are better off reducing the portion sizes of the dish and adding more vegetables and other lighter selections to the plate if you don't want as much in the way of fat and calories. Or you could try evaporated milk as Jersey Mom suggests. I, personally, think the Fat Free half and half has a weird taste that doesn't go well in a lot of recipes.
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