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I use fat free half and half. Hope that helps, ABCDECHERRI!!
I second Katrina's thoughts. Also most of the substitutions I have seen are canned skim milk, but that is more for soups than baking. I must confess that I don't do that much baking except for parties and when I do, I just do the whole deal and use the heavy cream.
co-leader of Love to Cook
Check out eatingwell.com. They might have some suggestions for substitutions. For cooking ( soups, alfredo sauce, etc.) I've use 1 or 2% skim milk instead of cream. I've used evaporated reduced fat milk instead of cream also. Some bakers substitute low fat sour cream. It may take a bit of experimentation to get the results you want. What are you baking that calls for heavy cream?
Has anyone been able to find a good substitute for heavy cream when baking? Whenever I find a recipe I'd like to try, but then find out it needs x amount of heavy cream, I immediately discard it. Is there a way to make these recipes more healthy?
SW: 133 lbs
GW1: 125 (achieved! 9/18)