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What can I use instead of cream in a recipe?

Cream is a staple ingredient in many recipes, adding richness and a smooth texture. However, if you're out of cream, lactose intolerant, or simply looking for a lighter alternative, there are several excellent substitutes available. This guide provides detailed instructions on how to use these alternatives effectively in your cooking and baking.

Understanding the Role of Cream

Before diving into substitutes, it's important to understand why cream is used in a recipe. Cream contributes moisture, fat, and a smooth texture. The best substitute will depend on which of these qualities you need to replicate most closely. Consider the dish's overall flavor profile as well; some substitutes will alter the taste slightly.

Greek Yogurt

Greek yogurt is a fantastic substitute for cream, especially in savory dishes and some baked goods. It's lower in fat than cream but still provides a good amount of richness and tanginess. For best results, use plain, full-fat Greek yogurt. Use: Substitute equal parts of Greek yogurt for cream. If your recipe calls for heavy cream and you're concerned about thickness, strain the yogurt through cheesecloth for a few hours to remove excess liquid. Do not boil Greek yogurt as it may curdle; add it at the end of cooking.

Crème Fraîche

Crème fraîche is similar to sour cream but has a richer, slightly tangy flavor and a higher fat content. It's a good substitute for heavy cream in sauces, soups, and desserts. Use: Substitute equal parts of crème fraîche for cream. Crème fraîche is more stable at high temperatures than Greek yogurt, making it a suitable choice for dishes that require boiling or simmering.

Sour Cream

Sour cream can be used as a substitute for cream, although it's tangier than crème fraîche. It works well in baked goods, dips, and as a topping for savory dishes. Use: Substitute equal parts of sour cream for cream. As with Greek yogurt, avoid boiling sour cream to prevent curdling. Add it at the end of cooking.

Evaporated Milk

Evaporated milk is a good substitute for cream in sauces, soups, and baked goods where you need a thinner consistency. It has a slightly different flavor than cream but provides a similar richness. Use: Substitute equal parts of evaporated milk for cream. For a richer flavor, use full-fat evaporated milk. You can also whisk in a tablespoon of melted butter per cup of evaporated milk to mimic the fat content of cream.

Milk (with Butter or Cornstarch)

Milk can be used as a substitute for cream, but it will need some help to achieve the desired richness and thickness. Use: For every cup of cream, use 1 cup of milk plus 1-2 tablespoons of melted butter or 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. The butter adds fat, while the cornstarch thickens the milk. This works best in sauces and soups.

Cashew Cream (Vegan)

For a vegan option, cashew cream is an excellent substitute for cream in both sweet and savory dishes. To make cashew cream, soak raw cashews in hot water for at least 30 minutes (or overnight in cold water). Drain and blend the cashews with fresh water until smooth and creamy. Use: The ratio will depend of what the recipe calls for, adjust thickness by adding water.

Coconut Cream (Vegan)

Coconut cream is another popular vegan substitute for cream, especially in desserts and curries. Use the thick cream that separates from the liquid in a can of refrigerated full-fat coconut milk. Use: Substitute equal parts of coconut cream for cream. Be aware that coconut cream will impart a coconut flavor to the dish.

Silken Tofu (Vegan)

Silken Tofu, pureed until very smooth, makes a surprisingly good substitute for cream in certain applications like creamy sauces or desserts. Ensure the tofu is well-drained before blending. Use: Start by substituting half the amount of cream with pureed silken tofu and adjust as needed for texture and flavor.

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FAQ

  • Can I use half-and-half instead of cream?

    Yes, half-and-half can be used as a substitute for cream, but it is thinner and less rich. It works best in recipes where the cream is not a primary source of thickness.
  • Will these substitutes change the flavor of my dish?

    Yes, some substitutes will alter the flavor slightly. Greek yogurt and sour cream will add a tangy flavor, while coconut cream will impart a coconut taste. Choose your substitute based on the desired flavor profile of your dish.
  • Can I whip Greek yogurt or sour cream like heavy cream?

    No, Greek yogurt and sour cream will not whip like heavy cream due to their lower fat content. They can be used to add richness and body to sauces and soups, but they won't create stiff peaks.
  • Can I use these substitutes in baking?

    Yes, many of these substitutes can be used in baking. Greek yogurt, sour cream, and evaporated milk are all good options. Adjust the amount of liquid in the recipe as needed to achieve the desired consistency.