Low-fat Heavy Cream Substitute

From: tomsawyer

On Oct 18, 2008

This was a great substitute for heavy cream when I didn't have any and didn't feel like getting any when I only needed a small amount. I did this in my food processor and it didn't come out as smooth but still worked for the soup I made. Thanks!

From: Gardening Girl

On Oct 5, 2008

I will use this again and again. I added 3 tbs of non fat creamo to thin it out a bit but depending on what I am using it for I may or may not do that again. Thanks for sharing.

From: Elisa72

On Mar 5, 2006

The first time I used this was in a recipe where the heavy cream was a minor ingredient- and I couldn't tell the difference. This time I used it as the base for "Olive Garden Alfredo Sauce" Olive Garden Alfredo Sauce. I've made enough alfredo sauces to know that this substitute changed the texture a bit, but the flavor was terrific! Well worth it to lower the fat content of one of the most artery-clogging (and tastiest) sauces known to man!

From: SusieQusie

On Mar 10, 2008

I made ½ batch of this to use in Southwest Chicken with Chipotle Cream . As others have said, it works beautifully in a cream sauce! It took nowhere near 5 minutes (more like 1 minute ) to get thick and fluffy. It blended into the sauce quickly with no graininess. That said, the uncooked taste was not like heavy cream. The powdered milk whang was very predominant. I would not hesitate to use this again in a cooked dish but would be skeptical of using it an uncooked dish where the taste would be more evident. Thanks for posting a recipe that I am sure to use time and time again!